Colombia

Faver Ninco

Natural Pink Bourbon

Flavours of ripe mandarin, praline, butterscotch
Body     Acidity

Best as black espresso/filter

This natural process Pink Bourbon could be the last one produced by the Ninco family. Make sure you get to taste it.


VERY SPECIAL

We’ve selected this delicious small lot of natural process Pink Bourbon as a VS feature because it’s likely the last one produced by this family ever.

With an existing crop of Caturra plants, the Ninco family added their first planting of Pink Bourbon varietal three years ago with the goal of achieving a high quality and yield harvest (and so the potential to earn a better income). In theory, their farm’s altitude quality and soil are ideal for this varietal.

Having played and experimented with natural processing, they found it challenging to balance the ideal ripening stage without losing the traits that distinguish the Pink Bourbon varietal.

This difficulty in achieving a consistent quality has led Faver and Andrea to reassess their production strategy, leaning towards the refinement and reliability of the washed process.


A FAMILY’S BUSINESS

Faver Ninco comes from a traditional coffee-growing family in Colombia, and ever since he was a kid, he wanted to become a producer. When he was old enough and had gathered some savings—about 25 years ago—he decided to purchase a piece of land in Santa María, Huila, and started to harvest his own coffee.

Since then, Finca Costa Rica has become Faver and his family’s home and way to make a living. Over the years, they’ve been able to reinvest in their infrastructure to make their business sustainable and thriving, producing better coffee. “I receive better incomes by producing specialty coffee and this has helped me and my family to have a better life and become a better coffee producer every day”, he says.

Faver and Andrea, his wife, make a beautiful and balanced team. He looks after the planting, pruning, and harvest of the crop. She is responsible for providing food for the workers and taking care of the drying process, constantly moving the parchment and making sure the coffee reaches its ideal humidity levels.

As a couple and a family, they work together to get to their objectives, work hard to improve their product quality and continue to be great role models for other farmers in the region.

Faver sends a message for all the consumers of his coffee, “You are drinking something produced and made with the huge effort of a whole family, and I really hope you can continue drinking this coffee for many more years to come.”


ABOUT THIS LOT

For this particular lot of Pink Bourbon, Faver made sure the cherries were picked at their most ripe, and Andrea fermented them in bags for 60 hours. Then, these were moved to drying beds for slow drying, mostly in the shade.


BREW, SHARE AND ENJOY

Time to brew and enjoy this very limited coffee!

Don’t forget to ask us any questions or brewing tips, and tell us how it went! You can add your recipe right here when you log in so other VS subscribers can see and try.

We look forward to hearing about your experience with this VS coffee!

Producer

Faver Ninco

Country

Colombia

Region

Huila

Altitude

1800m above sea level

Varietals

Pink bourbon

Process

Natural

Body

Acidity

Roast style

Omniroast

What makes up Colombia Faver Ninco Natural Pink Bourbon?

Varietals

Pink bourbon varietal

Cultivated from hybridization of Red and Yellow Bourbon. It’s very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.


The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.


Coffee delivery: coffee in resealable bag and farm information card

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