Colombia Granjeros de Huila Bourbon

This is a Bourbon variety selection from several different farms in Colombia's Huila Department. Focused around towns like Pitalito, Timaná, and Palestina, the farms that contribute to this blend are all in high altitude zones starting about 1600 meters above sea level, and topping around just under 2000. The majority of coffee farmers in Colombia are small-scale, many with less than 5 acres planted in coffee. Each farmer processes their coffee individually, or in some cases, a few neighbors may share a small wet mill. In either case, the variance in processing from one family to the next can result in unique cup complexity. These farmers take a somewhat more unified approach to wet processing, though still handled individually. The coffee is pulped of most of the outer fruit before fermenting in tanks for around 25 to 30 hours. During this time, the sticky fruit mucilage breaks down and is easier to clean off from the green coffee seed. After, the wet parchment coffee is dried for 2-3 weeks in indoor drying rooms that look like green houses made with wood and tarpaulin. They typically have ventilation to condensation from collecting inside the room.