Farm Info

The Pink Bourbon Washed Anaerobic is harvested and produced by Claudia Samboni at Finca Las Nubes (meaning “the clouds”).

Las Nubes farm is located on the Agua Negra path, in the municipality of Pitalito, which was acquired by Rodrigo Sanchez, and his wife, Claudia Samboni in 2020, giving them the opportunity to have the plantations of each of their varieties, such as Purple Caturra, Pacamara, Pink Bourbon and Yellow Bourbon. Las Nubes also gives them the space for the investigation of their coffees in all the different processes that they do.

The farm’s excellent location and the great environment, allow the production of excellent coffees, strategically joining the air currents that come from the Laboyos valley that runs into the fresh mountain of the natural reserve surrounding the farm.

Pink Bourbon Washed Anaerobic Process

All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content). The processing method is decided, based on the sugar content indicated.

This process is called Pink Bourbon Anaerobic 200, due to the hours of fermentation that took place. Once the perfect cherries are obtained, the coffee is deposited for 60 hours in totally hermetic waterless cans, creating an anaerobic process. The cherries are then pulped and deposited again in the dry cans and fermented for another 140 hours, after which the coffee is washed to remove excess mucilage and dried on African beds for around 20 to 25 days.