Yesid Galindo El Ventilador 0240

يسيد قاليندو إل فينتيلادور 0240

Yesid Galindo has been farming coffee at Finca Ventilador since the 1990s. He purchased the farm with the help of his father and named it “ventilador” (Span- ish for “fan”) because the farm gets a lot of wind throughout the year.
Yesid has approximately 10 full time employees, includ- ing Karen, the farm manag- er, and Juan, the operations manager. During the har- vest, he hires approximately 20 laborers to pick cherry. The soil in this part of Pitali- to is volcanic loam. Past volcanic eruptions have left nutrient-rich soils in the region that are perfect for coffee cultivation. Previous- ly, Yesid only processed Fully washed lots but, since being introduced to anaerobic
fermentation,he’sbeenproduc- ing more specially processed lots. These high-quality lots fetch higher prices and make the extra work worth it.
Yesid gives price incentives to pickers to make sure they pick only ripe, red cherry. Once picked, cherry is placed in sealed containers and ferment- ed anaerobically for 5 days. The long fermentation time helps bring out bright fruity flavors and more complexity, all while maintaining the high cup quali- ty of Bourbon.
Following fermentation, cherry is brought to an external dryer and dried on raised patios. Workers rake cherry frequently to ensure even drying. It takes approximately 15 days for cherry to dry.
Pink Bourbon, a hybrid of Yellow
andRedBourbonvarieties,was first discovered and grown in Colombia. Taste-wise, Pink Bourbon has all the advantages of its Bourbon parents. The highlights of the typical Pink Bourbon profile is the strong floral notes and pleasant acidity frequently found in East African coffees.
And there’s more than color and altitude on its side. Chemical breakdowns have found that Pink Bourbon has higher glu- cose content. This additional glucose—a type of sug- ar—means not only a sweeter cup, but also a silkier body and more luscious mouthfeel.
Some farmers also report that Pink Bourbon has more disease resistance than it’s Red and Yellow parents.

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    Process: Anaerobic Natural
    Variety: Pink Bourbon
    Cupping Score: 86.5
    Weight: 70kg Bag
    Notes: Apricot, Pear, Passion Fruit, Black Cherry, Floral, Raw sugar