HOT ! Piedmonte Melon Pink Bourbon

We’re excited to introduce our first-ever offering from the Piedmonte farm in Colombia. This coffee is a true summertime delight, with a distinct melon flavor that reminds us of Japanese hard candies—complex, juicy and refreshingly unique. This also marks farmer Jesus Perdomo’s first adventure into co-fermentation, and the result is an absolute standout in the cup.

COFFEE DEETS

CONTINENT: South AmericaCOUNTRY: ColombiaREGION: Huila, PitalitoVARIETAL: Pink BourbonFARM: PiedmonteFARMER: Jesus PerdomoPROCESS: Semi-washed Co-fermentALTITUDE: 1980 masl

BREW THIS

This coffee is quite versatile. Depending on the brew method and approach, it has the potential to be very juicy with a sticky body and bold flavors, or more delicate and tea-like. Both sides are worth exploring.

ABOUT THE PROCESSING

After harvest, the whole coffee cherries are fermented for 24 hours in a fruit and yeast co-fermentation with oxygen, known as an aerobic co-fermentation. Next, the cherries are pulped and moved into sealed tanks for a 72 hour anaerobic fermentation, likely using the juice, or “must”, from the initial co-ferment to deepen complexity and build layers of flavor. 

To finish, the coffee is then dried with precision in temperature controlled parabolic dryers, allowing for careful moisture management and consistent quality.

ABOUT THE FARM

Piedmonte is a 12 hectare farm located at 1980 masl in Pitalito, a town in the Department of Huila, Colombia. The farm, owned by Jesus Perdomo, cultivates a diverse range of varieties, including Colombia F6, Caturra, Sudan Rume, Wush Wush, Geisha, Laurina, Sidra and Mokka. Piedmonte also includes a second, smaller 7 hectare plot nearby, situated at a slightly higher elevation of 2050 masl.

With support from our Colombian sourcing partner, Jesus recently began experimenting with co-fermentation techniques. His coffees are primarily high-altitude grown varieties that already have strong genetic lineage and excellent cup quality. To appeal to the evolving tastes of the specialty coffee community, and to explore new cup characteristics, he decided to introduce some special processing and co-fermentation methods that further develop and differentiate the flavors. 

The results of these experiments are a real pleasure. Unlike some co-fermentations that can overpower the cup profile, Jesus\'s approach is more subtle and balanced, allowing the inherent character of the coffee to still shine through while offering a unique and layered experience.