Colombia Finca La Primavera
Pomegranate, Guava, Dried Mix Berries
Our story begins in 1979 with five friends in love with the mountains of Concordia. Together they decided to invest their savings to acquire La Primavera and start growing coffee.
But not just any coffee, they always bothered about taking care of the quality of the bean and sowing the most qualified of its kind.Currently only one of the five friends owns the farm; he and his family believed on a project that is now a reality.
At La Primavera we are clear about the importance of the environment, that is why our crops are shaded, to preserve the life of the fauna and flora that live there, and to preserve the quality of the coffee. We have certifications that validate our commitment to the environment in all its expressions: crops, trees, animals and bodies of water.
For more than 45 years we have been coffee growers by profession, committed to making 100% Colombian coffee. Our commitment is to quality; on our farm we strive to grow and process true single origin coffee. That is why we pride ourselves on having traceability from seed to cup, because in every sip you taste you are consuming coffee from a single producer. We have the privilege of being able to carry out the sowing, harvesting, washed process, threshing and roasting processes on our farm.
Also, over the years we have expanded. Today La Primavera farm has more than 95 productive hectares and more than 650,000 coffee trees.
Roasters Notes:
We’re slowly growing to be a fan of naturals that maintain high clarity and strike good balance of varietal vs fermentation flavors and this Pink Bourbon from Primavera is exactly that. When hot, the coffee presents it’s excellent citric acidity that is bright but well balanced. As it cools, the body shifts and thickens, acidity that turns malic, with a finish that reminds you of guavas. When cooled, the flavors shift to dried berries from it’s fermentation process, completing this overall complex cup. Also excellent as espresso/black
Area: Concordia, Antioquia, Colombia
Process: Anaerobic Natural
Variety: Pink Bourbon
Altitude: 1600 meters
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- Hand picking of cherries.
- Oxidation – the cherries are piled into a larger mass and allowed to oxidize, the temperature in the flesh rises to 50 degrees. The oxidation time was 50 hours.
- Washing and removal of floaters, disinfection of washed cherries with ozone.
- Peeling the cherries.
- Squeezing the juice out of the skins and mixing this liquid with the peeled grains in fermentation plastic barrels. Addition of the required acetic bacteria.
- Fermentation for 144 hours.
- Washing and drying for 20 days.