Colectivo - José Burbano

ORIGIN INFORMATION

For the second time on our menu, here is Jose Burbano’s coffee! 

We present this coffee to you under the Colectivo label. The coffees represented under this label come from the Monkaaba collective in the San Augustin region of Colombia. Producer Esnaider Ortega-Gomez directs this program. It offers producers in the region access to the specialty market and aims to deepen their knowledge, the quality and profitability of their product, through educational support. The Café Pista team is very honored to find this incredible coffee and to encourage a young producer to sell his coffee on the specialty market. We owe this collaboration with the Monkaaba collective to our partner Semilla Coffee.

This coffee comes from San Augustin, and is grown by Jose Burbano. Jose's dedication to his craft as a coffee producer is a magnificent example of passion. In fact, he began exploring the coffee fields at the age of 12, alongside his parents, themselves producers. And it was at just 18 years old that he took charge of his first harvest. Today, Jose remains a passionate producer with a love of coffee deep within him, even if his job has become much more difficult over time. The constant increase in coffee production costs is not offset by a real increase in purchasing prices. Which makes its cultivation more and more complicated, harvest after harvest. But Jose Burbano's participation in the Monkaaba collective delights him enormously, and thus allows him to sell part of his harvest in micro-lots at much higher prices. To our greatest delight. Like all the coffee shops making up the Colectivo, we owe this magnificent collaboration to our import partner Semilla Coffee, as well as to the work of Esnaider Ortega-Gomez.

Cultivated at an altitude of around 1800 meters, this coffee is made from the Bourbon rose variety. It is picked when fully ripe and sorted by floating first, then by hand, in order to remove overripe or underripe cherries. It is then pulped using a mechanical pulper, then immersed in water for 72 hours. Finally, it is passed under a stream of water to remove the remaining mucilage, before being slowly dried on raised beds for 21 to 29 days. Its delicate profile and medium roast make this coffee a perfect option for espresso or filter.