Colombia Finca Santa Barbara Pink Bourbon

Description

COUNTRY: Colombia
REGION: Timbio, Cauca
FARM: Finca Santa Barbara, Area 18
VARIETY: Pink Bourbon
PROCESS: Oxidation Washed
ELEVATION: 1820 M
CUPPING NOTES: Red Grape, Dried Apple, Peach

Just 20 minutes from Popayán, in the municipality of Timbío, lies Finca Santa Bárbara, a place designed to offer the full experience of a coffee farm in Cauca. With 14 hectares under cultivation, it hosts high-quality varieties such as Geisha, Pink Bourbon, Wush Wush, Java, and Laurina, reflecting the richness and diversity of the region.
Coffee is grown on the farm in harmony with nature: the plantations coexist with native trees, water sources are protected, and biodiversity is promoted, supporting the presence of birds, small vertebrates, and insects. This sustainable environment ensures that each coffee bean expresses the best of the territory.
At Santa Bárbara, fertilization is a highly technical process adjusted according to the development stage, productivity, and specific needs of the coffee trees. Soil analysis is conducted annually to define nutrient requirements with precision, complemented by field evaluations where the agronomy team monitors leaf color, plant vigor, and overall tree health. Based on this combined assessment, a balanced fertilization plan is defined, focusing on four annual solid applications around the base of the trees as the standard practice.
However, the farm’s advanced technical capacity allows for more targeted interventions when conditions demand it. For instance, foliar applications are used to deliver nutrients directly through the leaves to correct specific deficiencies or support recovery from disease. Additionally, the farm utilizes drenching, a liquid soil application, which is particularly effective for delivering nutrients during intense dry spells or when an immediate response is required.
Following a cleaning and sorting process, coffee cherries are placed in plastic tanks for 24 hours, after which they are pulped. Subsequently, the beans are transferred to a bioreactor, a device capable of creating controlled environments that encourage specific microbial activity. The system uses a series of sensors and controllers to regulate key environmental factors, including oxygen flow, temperature, and other parameters, allowing precise management of microbial growth and activity.
In this case, an oxygen-rich environment is created to stimulate the reproduction of naturally occurring yeast strains present in the coffee. This process promotes the formation of aromatic precursors that enhance the floral profile characteristic of this variety. After 48 hours in the bioreactor, the coffee is removed and washed three times before proceeding to the next stage.
Area 18 has implemented a system of drying chambers that combine heat, cold air, and dehumidification in a single process, enabling faster drying without compromising the coffee’s sensory profile. Their intelligent control system allows for automatic and continuous operation 24 hours a day, overcoming the limitations of high relative humidity in Cauca and ensuring greater consistency in the final quality of the coffee.
The coffee remains in the chambers for two days, a sufficient period to reach the required moisture level in a uniform and stable way, providing controlled drying that enhances consistency in the final product.
All that being said, this coffee comes to us from a state-of-the-art facility in one of our most treasured producing countries, Colombia. The Pink Bourbon variety, carefully grown and processed gives us a truly unique and mesmerizing cup.

Text from Georgio's Coffee Roasters' listing.