Alirio Muñoz

Variety: Pink Bourbon

Farm: El Roble

Region: Bruselas, Huila, Colombia

Elevation: 1,650-1,720 MASL

Harvest: October-Novmber 2024

Process: Washed

Notes: Strawberry, Blood Orange & tropical florals.

Introducing Alilrio Muñoz and the family behind this wondrous Pink B. This coffee comes from their group efforts. The consistency and clarity of this coffee is refreshing. Notes include tropical rays of citrus, stone fruit, strawberry and subtle floral components. The cup is bright, especially at cool, taking the medium+ sweetness and hyping it up with a firm structure and lively acidity. 

Alirio Muñoz and his wife Anayibe Ortiz come from coffee-producing families in southern Huila. Today, they over see three farms with a total surface area of 14 hectares, with the help of their three children. Fortunately, the younger generation is following in the foot steps of their parents and ancestors by continuing to cultivate high-quality, high-altitude Colombian coffee.

Across their Fincas, the family grows Pink Bourbon, Bourbon Aji, Ombligon, Pacamara, and two small plots of variedad Colombia and Caturra Chiroso, the last of
which is over seen by youngest daughter Angelina, who is 17 going on 18. Esteven Santiago who is 19 and 21- year-old Fabian Alirio work side by side with their parents carrying out all the necessary farm chores during the non-harvest season such as fertilizing with organic compost, weeding and stumping as well as the constant, year-round harvesting of smaller fly crops that has put parts of Huila high on the specialty coffee market for its continuous, fresh-crop availability . During the peak harvest season, which begins in October, the family employs up to ten pickers, four of which are family friends from the coffee-producing department of Nariño, who come year after year to the corregimiento of Bruselas to work the hand- selection of the cherry. Besides coffee, the Muñoz -Ortiz family grows plantains, dry beans, and corn for sale on the local market and to supplement their workers and their diets. The post-collection processing is done at the main plot, where they barrel ferment cherry intact as well as wet parchment. The drying system is done in a covered and convertible greenhouse and is carefully monitored and raked as the weather has been cooler than in previous years.

Cherries are picked at peak ripeness, holds in-cherry for 28 hours. The cherry is then de-pulped and held in containers for approximately 48 hours. The coffee is then washed and dried for at least 20 days. The result is a clean and stable out turn of Pink Bourbon.