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El Jardin Pink Bourbon, Colombia
El Jardin Pink Bourbon, Colombia
El Jardin Pink Bourbon, Colombia

El Jardin Pink Bourbon, Colombia

$21.00 USD

FRUIT PUNCH, CLEAN, COCOA

This special variety cups like a dessert! El Jardin is a coffee farm owned by Jorge Rojas, and his main harvest is Cost of Production Covered (CoPC). The farm is situated in the Planadas municipality in Tolima, a region in central western Colombia. Jorge focuses on organic farming practices, and hasn't used agrichemical inputs in over eight years. He is a member and employee of the ASOPEP cooperative, where he has received ample cupping training. Jorge is driven by coffee quality and processing experimentation, and processes his coffee using an anaerobic style of fermentation. This coffee is the Pink Bourbon (pronounced boar-bone) variety, and it tastes like tropical fruit punch and Jolly Rancher candy. It comes from Jorge's late harvest or "fly crop". After depulping the coffee cherries, the mucilage covered parchment is transferred to sealed drums (canecas). Afterwards, the mucilage covered parchment is fermented in canecas for more time. The parchment is then washed once, and is then dried on multi tiered drying racks and a parabolic dryer. After drying and resting, the coffee is sold to Shared Source, who mills, exports, and imports the coffee. Jorge's Pink Bourbon is super clean and candy like!

PRODUCT DETAILS

PRODUCER Jorge Rojas PLANT VARIETY
 Pink Bourbon C MARKET AT POSSESSION $2.22/lb
FARM El Jardin HARVEST
 Oct-Dec 2021 COST OF PRODUCTION NA
FARM SIZE 3 hectares PROCESS
 Washed FOB/EXW NA/$6.50
REGION, GEOGRAPHY Tolima, Planadas EXPORTER
 Shared Source SAS FARM GATE NA
ELEVATION 1850masl IMPORTER Shared Source GROSS MARGIN ON COPC NA

RELATIONSHIP TO JUNIORS

This is the third year that we have worked with coffee from Jorge Rojas. We were first introduced to Jorge's coffee through the importer, Shared Source. Shared Source has been buying this coffee for several years. Based on this long standing relationship and Jorge's meticulous record keeping, Shared Source thought Jorge would make the perfect Cost of Production Covered Project partner. Shared Source is dedicated to tranparent trade practices, and has been eager to share what data they have from the very start of our business relationship. If you take a look at the table above, you can notice that the data is a bit different from other coffees. Jorge sells his coffee to Shared Source as parchment (the last stage before getting to the green/raw coffee seed). Because Shared Source is also the exporter in Colombia, they take care of the dry milling (to get to the green/raw seed), trucking, and exporting fees. The company selling the coffee to Shared Source is ultimately the same company, so there is no established FOB price. The EXW price is the price per pound that we paid Shared Source for the green coffee. Shared Source's price to Jorge was over 30% gross margin on the cost of production. In other words, Shared Source's farm gate prices covered good profit margin on the costs of production.

HOW WE BREW COFFEE

There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.

HOW WE BREW THIS COFFEE

Brew Ratio: We brew this coffee with a 1:16.5 brew ratio.

Grind: On a scale of 1-9 (1 finest, 9 coarsest) we use a 7 for flat bottom filter.

Total Brew Time: use a 2:45 to 3:00 minute brew time for Kalita filter, 4-5 minutes for batch brewer or flat bottom pour over, 4-5 minutes for Chemex.