Colombia — Eyder Martínez Finca Los Capachos Pink Bourbon + Gesha (Washed)

Tastes Like — 🍋 Lime • 🍇 Pomegranate • 🍈 Granadilla

DETAILS

• Producer: Eyder Martínez (and Grandfather)
• Farm: Finca Los Capachos
• Region: Florencia, South of Cauca, Colombia
• Varietal: Pink Bourbon and Gesha
• Process: Washed
• Altitude: 1600–1680 MASL
• Size: 8oz (227g) or 4oz (114g)

INTRO

Los Capachos is a small, family-run farm located in Florencia, a region in the southern part of the Cauca department, near the border with Nariño. The area is known for its mineral-rich soils, which impart a distinctive character to the coffee grown here.

THE PRODUCER

The farm sits at an altitude between 1600 and 1680 metres above sea level, providing the ideal conditions for high-quality Arabica cultivation. The farm is managed with a strong emphasis on organic practices, utilising native tree species to protect the soil and create shade. This approach not only preserves the ecosystem but also supports the nutrient needs of the coffee plants.

This specific lot is produced by Eyder Martínez, a Biochemical Engineer who also works with El Paraíso farm. Eyder's grandfather is the primary grower, and he is responsible for nurturing the Geisha, Pink Bourbon, and Sidra varieties in this farm. The commitment to quality and sustainability is evident in every stage of production. Varieties grown on the farm include Pink Bourbon, Geisha, Sidra, Caturrón, and Papayo.

THE PROCESS

The Washed process at Finca Los Capachos involves:

• 🍒 Cherry Selection — Careful picking at peak ripeness
• 🔧 De-Pulping — Mechanical removal of skin and mucilage
• 💧 Fermentation — Controlled wet fermentation
• 🚿 Washing — Thorough washing in clean water
• ☀️ Drying — Careful drying
• 🌳 Organic Practices — Native tree shade, soil protection

This clean washed process highlights the distinctive character imparted by the mineral-rich soils of southern Cauca.

THE CUP

Lime, pomegranate, and granadilla. A small, family-run farm in Florencia managed with strong emphasis on organic practices and native tree shade. Produced by Biochemical Engineer Eyder Martínez and his grandfather, this Pink Bourbon and Gesha blend showcases the distinctive character of the mineral-rich soils near the border with Nariño.

Flavour Notes

• 🍋 Lime
• 🍇 Pomegranate
• 🍈 Granadilla

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12 - should we have any left in stock!). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.

What does 'Filter' or 'Espresso' Roast mean?

Typically filter is roasted lighter than espresso, though this is not always the case. Several factors play into what brands a Manhattan coffee as 'filter' or 'espresso', which includes the roast profile - i.e. how the beans are roasted, not just how developed a roast it is. It doesn't preclude you from using the beans for espresso though!