Brother to Alirio, and uncle of Fabian (two Small Batch menu stalwarts), Wilmer Munoz has been part of our network for 8 or so years, and, while we have purchased coffee from him a few times over the years, this is the first time we are featuring his coffee. With this pink borbon micro-lot, Wilmer demonstrates that this family has got it going on.

Wilmer employs hybrid agricultural practices: fertilization is three times a year, one of which is with organic product. The organic fertilizer is bought from a neighbor and Wilmer notes that it strengthens the tree, the leaf looks greener (healthier), andd the cherries come out juicier. Wilmar also uses an organic foliar.

Wilmer says a  good fertilizing plan is essential, so the plant does not weaken and is not as susceptible to pests (he has none, happily backing up this point) .

There are several varieties of shade trees on the farm, such as Pine, Eucalyptus, Guamo, Chachafruto and Níspero. Most of these trees were planted by his father, so they are large trees, most of them over 30 years old. Wilmar says that shade seems to be key to him “to reduce heat stress, improve soil humidity and protect the plants from the sun.” This also allows for better quality coffee, without forgetting that the workers who harvest all day do not get burned as much.

Wilmer has produced this time a deliberately classic tasting coffee, meaning, for him, it doesn’t have obvious fermentation notes (which are so common these days). We love these coffees too.

The process: after picking the coffee is first floated, and is then subjected to one day of oxidation in open bags. 2 days of fermentation of the cherries in a closed bag follows, after which the coffee is pulped and left to ferment in closed bags or in closed drums for 68 to 72 hours. At the end, one single wash is done as Wilmar found this resulted in more sweetness / a better cup.

Pricing transparency: we paid Wilmar $3,100,000 pesos per carga of parchment via our Colombian entity Shared Source SAS.