Yellow Nectar – Colombia
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Finca Rio Negro
Located in the renowned coffee-growing department of Huila, Colombia, Finca Rio Negro is operated under the meticulous leadership of Félix Alberto Torres Morantes. Huila’s microclimates—marked by warm days, cool mountain nights, and nutrient-rich volcanic soil—provide an ideal foundation for high-density, slow-maturing coffee cherries. At Rio Negro, Félix focuses on dialing in specific cultivars alongside modern fermentation techniques. Rather than relying solely on traditional methods, the farm implements experimental, lot-specific processing—ranging from extended anaerobic macerations to precise temperature-controlled drying—to intensify fruit clarity, sweetness, and cup structure. This lot represents an experimental fruit co-fermentation (maceration) led by producer Félix Alberto Torres Morantes, known for pushing the boundaries of controlled post-harvest microbiology across his family's estates in Colombia (including Finca Río Negro and Finca Río Grande).
The process
To amplify the variety’s expressive fruit character without sacrificing the clarity prized in washed coffees, the producers utilize an anaerobic lactic fermentation protocol: Selective Hand-Picking & Sorting: Ripe cherries are hand-harvested and floated in cold water to remove floaters and low-density beans before optical inspection. Depulping & Controlled Fermentation: The outer skin is removed, leaving the sticky, sugar-rich mucilage intact. The beans are transferred into sealed, anaerobic fermentation tanks and inoculated with targeted lactic acid bacteria (LAB) cultures. As these cultures consume the natural sugars, they generate lactic acid, softening sharp malic edges and unlocking creamy textures, tropical fruit esters, and subtle confectionery undertones. Clean Spring Water Washing: Once target pH and Brix levels are achieved, the coffee is washed with fresh mountain spring water, stripping residual mucilage to ensure cup clarity and defect-free cleanliness. Shaded Raised Bed Drying: The parchment coffee is spread onto ventilated African raised beds under parabolic shade canopies. For 15 to 20 days, workers turn the beans multiple times each day to control moisture loss, steadily reducing moisture content to an optimal 10.5–11% while safeguarding delicate flavor precursors.
About this coffee
Cupping score: 87.50
Farm: Finca Río Negro
Producer: Félix Alberto Torres Morantes
Region: Huila
Altitude: 1700 - 1950 masl
Variety: Pink Bourbon
Processing: lactic fermented washed
About the Variety
Prized for its distinctive salmon-pink cherries, Pink Bourbon is a Colombian variety genetically linked to wild Ethiopian landraces. Naturally high in sugars, it yields an extraordinarily vibrant, elegant cup layered with delicate white florals, juicy stone fruit, and sparkling citrus sweetness.
Lactic fermentation
After selective hand-picking and depulping, the coffee undergoes controlled anaerobic fermentation with lactic acid bacteria to enhance its creamy texture and tropical fruit notes. The beans are then thoroughly washed with fresh spring water and slowly dried on shaded raised beds to ensure pristine cup clarity and balanced moisture.
