Overview

Amid the lush landscapes of Pitalito, Huila, in the heart of Colombia, a country celebrated for its vibrant culture and equally vivacious coffee flavors, emerges a tale of passion and perseverance.

Jonathan Gasca, carrying the legacy of his forebears, is crafting a unique blend of Pink Bourbon, semi-washed to aromatic perfection.

His journey from childhood dreams of soccer fields to the rich terrains of coffee plantations captures the essence of dedication and the spirit of evolution.

The Farm: Bella Vista's Rich Tapestry

Nestled within the verdant embrace of Colombia's southern territories, Bella Vista sprawls across the picturesque horizons of Pitalito in the Huila region. This land, kissed by the sun and shaded by walnut, cedar, and guayacan trees, spans an impressive 6 ½ hectares, bearing witness to the tales of many generations of the Gasca family. Huila, historically, has been the cradle of coffee cultivation in Colombia, boasting both volume and vigor.

However, while the earlier Gascas emphasized the volume of their yields, Jonathan, influenced by the region's natural bounty and the traditions of Colombian coffee cultivation, yearned for more. He envisaged a coffee not just quantified by its weight, but qualified by its taste, aroma, and the sheer experience it promises the drinker. His ambition faced challenges, like the stark rejection of his debut Honey coffee by the SKM cooperative.

Yet, with inspiration drawn from coffee maestros like the Lasso family, and a relentless pursuit of perfection, Jonathan pressed on.

The Process: Crafting the Perfect Brew

Every bean that finds its way from Bella Vista to a coffee cup undergoes a meticulous journey of transformation. It begins with the diligent handpicking of cherries, ensuring a balance with 90% ripe and a daring touch of 10% underripe. These cherries then experience their first dance with anaerobiosis, sealed with care in plastic bags, soaking in the ambient embrace of 20°C for about 60 hours.

The symphony of transformation continues as the cherries, once released from their sealed confines, bask in a brief 3-4 hour period of oxidation. This prelude gives way to the rhythm of pulping, extracting the very essence of the cherry. Yet, the dance isn’t over. The beans, now free, are sealed again for another round with anaerobiosis, a 60-hour tango of taste transformation.

As they emerge, the beans are washed in a delicate waltz, with just a hint of water and a swift stir to shed the mucilage. Their journey culminates in a thoughtful drying period, as they rest and mature in marquesinas for 12 to 18 sunlit days. Every stage, every moment is a testament to Jonathan's commitment, ensuring that the Pink Bourbon not only tells the story of its variety and region but also of the hands that crafted it.

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