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Approximately the size of California and Texas combined, Colombia, is bordered northwest by Panama, northeast by Venezuela, west by Brazil, southwest by Ecuador and south by Peru. Considered the gateway to South America, interestingly Colombia can’t be entered directly via motorway from Panama. The Pan-American Highway, which stretches 19,000 miles from Alaska to Chile, is interrupted by the Darien Gap, a 66-mile inhospitable stretch never infrastructurally breeched… one must literally port body and vehicle to circumvent natures impediment. The country, named for Christopher Columbus himself, has been home to many indigenous cultures since 12,000 BCE, was colonized by the Spanish starting 1499, gained independence in 1810 and, after a period of polity experimentation, established the Republic of Colombia in 1886. In 1903 Panama, still a confederate of Colombia, gained independence via assistance from the United States in concert with ambitions concerning the Panama Canal construction. This action consolidated Colombia’s present-day borders. It is a “megadiverse country”, a nation housing a majority of the Earth’s species, with the planet’s highest biodiversity, ranked first both in bird species and endemic species, those only found in Colombia.
Keeping the eye on the prize… Colombia is a jewel in the crown of world caffeination. Eje Cfetero, translated Coffee Axis, is the beating heart of Colombia’s café terroir and considered a UNESCO World Heritage site for its rich coffee production, stunning landscapes and vibrant culture. Located in southern Columbia amidst the three northern “cordilleras” (translated mountain range) extensions of the Andes, approximately 190 miles north of Ecuador and 660 miles south of Panama in the Huila coffee region is the town of Pitalito where the El Bombo Coffee Cooperative and Reinel Ceron work together to bring us this “Pink Bourbon” nugget of goodness. Near the village of El Mirador, 55 miles due north, Mr. Ceron cultivates 15 acres to bring us this treasure. Nevado de Huila Volcano, the regions geologic wonder, yielding mineral rich soil, coupled with a perfect microclimate in proximity to the equator, provides chemistry for an exceptionally complex coffee.
Amy and I agree this to be one of the most elegant of cups and, frankly, would be my personal new standard if more were available. Alas, lack of availability limits my bravado… wish we had bought at least a bag…150 lbs. At the grind malty sweet, winey and bright fruit. At the brew complex sugary honey-like bouquet… reminds me of baklava, rose water and all. At the sip refined with no rustic quality… malty Meyers lemon tart sweetness, perhaps tart apple, refined with an apricot-like quality. So delicious… such appreciation for the natural wonder and Mr. Ceron’s diligence that provides this possibility for a moment of earthly paradise.
“The mind is its own place, and in itself can make a heaven of hell, a hell of heaven.” Paradise Lost – John Milton
This cup tempers the mind a little more towards heaven and heaven knows we all occasionally need a little help from our friendly cup of courage.
Process: Washed… removal of all cherry fruit with the bean dried. The whole cherry is fermented overnight before pulping with the pulped seeds fermented in tanks for 24 hours… probably explains the bright fruit, winey and sweet tart quality… brilliant!!!
Elevation: 5740 feet… extremely high grown… another feather in the cap.
