Colectivo | José Burbano

ORIGIN INFORMATION

It's already time to present you our third coffee from our Colectivo series. After Pastor Ordonez and Carolina Samboni, here's the coffee from José Burbano, another producer from San Augustin, Colombia.

In order to celebrate our 5 years of existence,Café Pista team is offering you a very special project: the Colectivo! Grouped under the name Colectivo, it is actually 4 micro-lots from 4 different producers, that we invite you to discover one after the other. These 4 producers from the region of San Augustin, in southern Colombia, are part of the Monkaaba collective. This collective, created by Esnaider Ortega Gomez, promotes the interests of the 30 producers by allowing them to sell their coffee in fully traceable micro-lots directly to local roasters, and this for an amount higher than the local market price. Thanks to the Monkaaba collective, these producers are therefore accessing the specialty market for the first time. 

This coffee comes from San Augustin and is cultivated by José Burbano. José's dedication to his profession as a coffee producer is a magnificent example of passion. In fact, he began to roam the coffee fields at the age of 12, alongside his parents, themselves producers. At 18 years old, he already took charge of his first harvest. Today, José remains a passionate producer even though his job has become much more difficult over time. The constantly rising costs of coffee production are not offset by a real increase in purchase prices. This makes its cultivation more and more complicated, harvest after harvest. But José Burbano's participation in the Monkaaba collective delights him greatly, and thus allows him to sell part of his harvest in micro-lots at much higher prices. Like all the coffees from our Colectivo series, we owe this wonderful collaboration to our import partner Semilla Coffee, as well as to the work of Esnaider Ortega-Gomez.

Grown at an altitude of around 1,800 meters, this coffee is made from Pink Bourbon. It is picked at full maturity and sorted by floatation first, then by hand, to remove overripe or underripe cherries. It is then depulped using a mechanical depulper, then submerged 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.

This very sweet and round coffee tastes like marmalade and blackberry, on a texture reminiscent of maple syrup.