||Colombia Finca Santuario Heliconias Bourbon 2012
||Varietal: 100% Bourbon
We have been searching for a great Colombian ever since the Colombian Conseca ran out. This has been much harder lately than it should have been, with Colombian yields massively down and lots of the coffee being hoovered up by people with deep pockets who just need to have a Colombian, regardless of the quality.
We stocked the 2009-2010 Tipica crop from this farm and it was only a small lot, but so popular and so enjoyed that it was gone in two and a half weeks. We had expected it would last until this coffee arrived 10 weeks later. This year, as well as the Tipica, we have also been able to get this Bourbon lot, which excited us very much. It's a different cup for sure, and it shows the variances in varietals.
There is also an interesting story to this coffee. Back in 2000, at a time where coffee prices looked like they would continue their spiral downwards (they had already dropped below the cost of production at that stage), Camilo Merizalde decided to start a coffee plantation. But it was not just to be a plantation, but an experiment in varietals and quality that would be even more expensive to run.
Camilo bought land that had previously been grazing for cattle It was barren and in a rather bad way, but it seemed there was potential for great Colombian coffee to be grown. With an altitude of 1800-2100 metres, low temperatures at night (but not too low), and high temperatures during the day (again not too high), the land had potential.
With active agronomy, soil management and careful varietal selection, this farm is now one of the most amazing coffee experiments I have seen. If I were to build a farm, this would be the model I would follow.
Rather than use high yielding, easy to manage coffees, Camilo has selected Tipica and Bourbon as the main crop (80%) and experimental lots of Geisha, Maragogype and Mocha (20%).
With further plans to extend the varietal stock and build a wet mill, this farm will continue to become a benchmark for farm design, and to show that quality coffee can achieve the premiums that are needed to maintain this style of farm.
So in the cup this Bourbon has a far bigger acidity than the Tipca, lime and lemon zest is the main flavour, but with a base of chocolate like the Tipcia, but a darker chocolate. On the finish there is floral. Both of these varietals, the Bourbon and the Tipica, are amongst some of the most complex tasting coffees I have ever cupped.
Coffee: Finca Santuario Heliconias Bourbon
Farm: Finca Santuario Heliconias
Varietal(s): 100% Bourbon
Altitude: 2050 metres above sea level
Owner: Camilo Merizald
If you hear the first pops of second crack it's time to stop. This is a medium so as not to kill the complexity.
"Quick Look" Guide:
Lime, lemon zest, dark chocolate, complex cup, floral aftertaste.
Good Filter: Yes, Good Espresso: Yes
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