-
Back button
-
Colombia Ildefonso Cordoba
Colombia Ildefonso Cordoba
Your order will be roasted on the next scheduled roast date - refer to the banner on the top of this page.
Delivery Information
Delivery Information
Timely Dispatch and Arrival
Orders placed after 10pm on Tuesday will be added to the next roasting schedule. Our dedicated team works diligently to ensure your coffee is delivered within 3 working days from the dispatch date, allowing you to enjoy the freshest brews without delay.
Standard Delivery: SGD $3
Your freshly roasted coffee will be carefully packaged and dispatched every Thursday, ensuring it reaches your mailbox within 3 working days from the dispatch date.
Free Delivery for Orders Above SGD $35
Sit back and sip to your heart's content while we take care of the shipping costs.
Couldn't load pickup availability
-
Coffee details
Region Bruselas, Southern Huila Varietal Pink Bourbon Elevation 1800 masl Process Washed Notes Nectarine, Poached Apple, Dried Apricot, Sweet Tea -
Background
There’s always room on our lineup for good washed Colombian coffees. A classic staple to us as coffee professionals, and this one is truly exceptional. Introducing Ildefonso Cordoba, a beautiful washed Pink Bourbon from Colombia.
Don Ildefonso is a member of the Los Guácharos group and he currently lives in the town of Bruselas, and his nephew helps and lives at his farm with his family. The farm has more than 4,000 trees of San Bernardo with many less-common varieties, including pink bourbon, yellow caturra, yellow bourbon, and bourbon aji. The Pink Bourbon varietal is having its time in the sun currently. Pink bourbon trees come from seeds that are a hybrid of red and yellow bourbon, and the cherries turn a pinkish orange when they ripen. The coffee plants are more resistant to rust than other varietals and have a higher yield.
Ildefonso handles this coffee with precision and a scientific approach. On day 1, he picks cherries (pink bourbons are difficult to pick at peak ripeness, because their colour can make the cherries seem unripe!). He leaves the coffee in cherry for 12 hours in tulas- nylon woven bags- until the morning of day 2. Because his pink bourbon lot is on the smaller side, he’s able to pick most of it in one day. He floats the cherries to remove the over- and under-ripe cherries, and then de-pulps them, using a screen to further remove stray pulp that can make it into the tank, and ensure a homogenous fermentation. He ferments coffee in sealed bags in ceramic tanks to stay cool, and he monitors the fermentation carefully- each varietal ferments differently, so he doesn’t rely on specific hours. He washes the coffee once, and then takes it down to his drying deck.
On to the sensory experience, we taste delicious nectarine and poached apple upon the first sip. It’s so malic, everything is just beautifully malic. These notes also lend a hand to the vibrancy factor of the coffee, making things juicy! We then detect the tropical sweetness of dried apricot, which rounds off with a finish of sweet tea! Beautiful beautiful coffee.
“I think this is my new favourite on our lineup now.” - Matt
Discover brew recipes →
