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a·nom·a·lous

deviating from what is standard, normal or expected.

Libardo Chilito Pink Bourbon

Libardo Chilito Pink Bourbon

$24.00
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Libardo Chilito

With the Chilitos it's very much a family affair. Perhaps you'll remember the Gesha that I featured a few months ago from Libardo's brother, Dionel (whose daughter is also in the business and serves as the head of QC for Ventola Coffee - the fine folks who connected us). The real separation between Libardo's and others' work lies in his consistency; his fixation on Pink Bourbon and commitment to finding the perfect balance of cultivar and process takes a high starting bar and elevates it.

Pitalito, Huila

The highest-yielding coffee region in Colombia, Pitalito is also a bastion of quality - with more than twenty years of specialty-grade production. The education and competition implicit in a generation's worth of qualitative cultivation have firmly established it as one of the most sought-after regions in the world.

Pink Bourbon

Very little is definitively known about the genetics of this alluring cultivar, other than that it's a descendant of Ethiopian landrace that somehow made its way to Colombia (and beyond); what we do know with absolute certainty is that it's delicious. With this particular selection, Libardo hand-picks cherries based on ripeness and then floats them to remove defects (and disinfect). They are then aerobically fermented in tanks for 25 hours, before being depulped and further fermented (in-mucilage) for an additional 48 hours. The seeds are finally washed and dried on raised beds to a moisture of 10.5%-11.5%.

Libardo Chilito

With the Chilitos it's very much a family affair. Perhaps you'll remember the Gesha that I featured a few months ago from Libardo's brother, Dionel (whose daughter is also in the business and serves as the head of QC for Ventola Coffee - the fine folks who connected us). The real separation between Libardo's and others' work lies in his consistency; his fixation on Pink Bourbon and commitment to finding the perfect balance of cultivar and process takes a high starting bar and elevates it.

Pitalito, Huila

The highest-yielding coffee region in Colombia, Pitalito is also a bastion of quality - with more than twenty years of specialty-grade production. The education and competition implicit in a generation's worth of qualitative cultivation have firmly established it as one of the most sought-after regions in the world.

Pink Bourbon

Very little is definitively known about the genetics of this alluring cultivar, other than that it's a descendant of Ethiopian landrace that somehow made its way to Colombia (and beyond); what we do know with absolute certainty is that it's delicious. With this particular selection, Libardo hand-picks cherries based on ripeness and then floats them to remove defects (and disinfect). They are then aerobically fermented in tanks for 25 hours, before being depulped and further fermented (in-mucilage) for an additional 48 hours. The seeds are finally washed and dried on raised beds to a moisture of 10.5%-11.5%.