• • • Producer Inés Perafan
    • Attributes Pink Borbon
    • Origin Finca Los Olivos, Puerto Lleras town, Huila, Colombia, around 1650 metres of altitude.
    • Flavours A characterful cup with dark chocolate,
      blackberry acidity, and a stewed apple sweetness.

Ines grew up in a coffee-growing family, as one of ten siblings helping their family to tend to the coffee plots. Today, she and her 21 year-old daughter Sandra work on the farm together, tag-teaming between household chores, cooking for the family and for pickers, and processing coffee. Their coffee has been recognized for high quality- they placed in the Cup of Excellence in 2011, and are proud of their success. Their farm is in the township of Puerto Lleras, and they de-pulp and ferment the coffee on the farm, before bringing wet coffee down to their home closer to town. Sandra is inspired by her mother’s example, both as a farm manager and as a mother- and she’s motivated to continue her mum’s legacy.

PROCESSING

Ines picks cherries as ripe as can be, and does an initial float in water to remove the over- and under-ripe cherries. From there, she leaves the cherries to start the initial fermentation in heavy duty plastic bags for 12-24 hours, depending on the weather- she’s careful to keep the bags with cherries especially cool during this initial fermentation period. From there, she de-pulps the coffee, and then ferments it for an additional 36-40 hours in a tank before washing. Ines dries the parchment coffee in the sun for around 15 days, finishing the drying under shade cloth for maximum gentleness and retention of flavours.

TRACEABILITY:

We purchased this lot in January 2024, paying Ines directly for her parchment and managing the export and import process ourselves via our Colombian entity – Shared Source SAS. We paid $2,975,000 per carga (the most commonly used unit of coffee transaction in Colombia, which is 125kg of dried parchment).