Colombia Luis Alberto Jojoa Pink Bourbon (Ext. Fermentation)
Bag Weight | 70 KG BAG |
---|---|
Harvest Season | 2024/25 |
Status | Spot |
Lot Number | P8002400-2 |
About This Coffee


The Region
The region of Pitalito in South Huila is the largest producer of coffee in Colombia. Known for its highlands and favourable climate, the region has produced multiple cup of excellence winners and is recognised worldwide for its high quality production. With its high altitude and rich volcanic soils, Pitalito coffees are characterised by a distinct acidity with notes of stone fruit, chocolate and caramel.
The Huila region is well known for its coffee quality, but also for being the first historical department in Colombia to begin coffee production. Farmers in Huila are very quality-conscious. Their crops receive a lot of care and attention and they tend to be the most pioneering when it comes to embracing new processing and farming methods. The most relevant municipalities for coffee in Huila are: Pitalito, Garzón, Gigante, San Agustín, La Plata, Paicol, Acevedo, among others.
Huila coffee represents 18% of Colombian production. It is always in high demand and is often preferred as a single origin offering for its balance of acidity and sweetness. The Huilan landscape is dominated by volcanos and mountains, providing a rich terroir of high altitude and fertile soils and offering a wide range of ecosystems where coffee can be grown. There are producing farms ranging from 1,500 m.a.s.l. up to 2,300 m.a.s.l., conferring great attributes to the cup profile such as bright acidity and characteristic sweet notes.


The Process
This washed lot undergoes an extended fermentation period before drying.
Luis Alberto carries out the harvest on his five-hectare farm with the help of his wife, Floridalid, their sons and a few local pickers. They carefully hand-select only the ripest cherries. Unlike most traditional Colombian coffee producers, who typically de-pulp their coffees and let them ferment for up to 24 hours, Luis harvests on Mondays, de-pulps the coffee at night and leaves it in the fermentation tanks. Rather than washing it on Tuesday morning, he de-pulps on Tuesday afternoon and adds any new beans that have been harvested that day to the pile of coffee that's been fermenting since Monday. He thoroughly mixes the two days' coffees together and keeps the coffee mass fermenting. On Wednesday and Thursday he’ll repeat the process with the new harvested passes. He’ll wait till Friday evening to wash the whole lot before taking it out to dry on raised parabolic beds, making it a 96 hours total fermentation time.
- Subregion Pitalito
- Farm Name Finca La Perla del Otún
- Producer Type Single Estate
- Processing Washed
- Processing Description Washed with extended fermentation
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Pink Bourbon
- Min Growing Altitude 1650m
- Screen Size 15 Up
- On Sale No
- Top Lot Yes
- Price Per Kg £10.95
- Status Spot
- Coffee Grade COL CA WA MIC
- CTRM Contract Number P8002400-2
- Origin Colombia
- Warehouse Vollers Group Uk