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With the Chilitos, it's very much a family affair; Libardo and his brother, Dionel, both produce coffees of superlative quality, and Dionel’s daughter is the head of QC for Ventola Coffee - the fine folks who connected us. The real separation between Libardo's and others' work lies in his consistency;
his fixation on Pink Bourbon and commitment to finding the perfect balance of
cultivar and process takes a high starting bar and elevates it.
Very little is definitively known about the genetics of Pink Bourbon, other than that it's a descendant of Ethiopian landrace that somehow made its way to Colombia (and beyond); what we do know with absolute certainty is that it's delicious. With this particular selection, Libardo hand-picks cherries based on ripeness and then floats them to remove defects (and disinfect). They are then aerobically fermented in tanks for 25 hours, before being depulped and further fermented (in-mucilage) for an additional 48 hours. The seeds are finally washed and dried on raised beds to a moisture of 10.5%-11.5%.
