La Pradera

We've actually roasted this coffee before at Black Fox as one of our Reserve Series lots - it's seriously delicious. Jose Hernán Quintero is a master of the Yellow Bourbon and his processing is always clean and precise.

José has always been involved with coffee. His parents were coffee producers and having his own land to produce coffee to continue his parent’s legacy had always been a dream. José and his wife Nubia Marín work at Finca la Pradera together with their son. Nubia is in charge accounting and keeping a record of traceability for each lot and their son is in charge of receiving the coffee after picking and carrying out the post-harvest processes. José trains and gives instructions to the workers and pickers.

This coffee is Honey processed. After becoming interested in the honey process for its minimal usage of water, José elaborated his protocol into his signature three-step fermentation process. Honey processing is a blanket term used to describe a coffee cherry that has been de-pulped and dried with some mucilage (fruit pulp) left attached. The sugars from the left over mucilage cause some fermentation throughout the drying period. We usually experience a creamier texture and a rounded acidity with honeys.

The Bourbon variety is known for its concentrated sweetness and balancing acidity. It will display these attributes differently from region-to-region but that lasting, sugary finish is alway consistent. The Yellow Bourbon is often quite textural in the cup - we always taste some type of Mango.

All this to say this is a sweet and floral coffee.

In the cup we experience ripe peach, fuji apple, soft caramel and praline but this coffee is all about that silky texture. An absolute delight to drink.

Producer → José Hernán Quintero
Farm → La Pradera
Location → Harrera, Tolima, Colombia
Altitude → 1,700 masl
Varieties → Yellow Bourbon
Process → Honey