RODRIGO OYUELA - Colombia

Producer – Rodrigo Oyuela

Process – Washed 

Varietal – Pink Bourbon

Origin – Colombia

Tasting Notes – Apricot, Caramel, Milk Chocolate

Notes from the importer :

Rodrigo Oyuela is currently the president of the COAGROHERMOSAS association, as well as the founder of this organization. He is characterized by his leadership and great agronomical skills regarding high coffee yields, as well as including his family as part of the business.

He has been known as a great leader in the complete Cañón de las Hermosas area, where he managed a purchase point and small wet milling for an association.

"It is a family tradition - he has been in coffee since he was a kid. As he grew up he managed to buy a few coffee farms but sold most of them because of low yields due to what he believes was soil issues and climate.

He finally bought Villamaria (his current farm), where the previous owner agreed he could pay it slowly by selling his coffee since he didn't have the complete amount of money to buy it. Ever since, his growing skills have improved since he needed to pay off the debt.

That is also the reason why he looked into exotic varieties. In this case the Pink Bourbon seeds he used come from Acevedo, Huila."

His farm is 33.5ha with coffee planted on 8 Ha with pink bourbon, castillo and colombia. In total he has 38000 trees.

"Pink Bourbon process

A key part for his coffee profile is the correct ripeness, so he pays a premium of $2,000 COP (0.5 USD) for every 12.5kg of cherry picked as long as it is all in the ideal ripeness (no greens or medium ripe).

He lets the cherries go through an oxidation process for 12-14 hours depending on the weather before using his pulping machine that also has a mucilage remover (demucilage machine).

However, he collects all the mucilage and honey-water of this pulping process in order to put the coffee beans in a GrainPro bag with the mucilage and honey-water collected for 22 hours. Finally he washes the coffee twice with clean water."

He mentions the importance of slow-drying his coffee in a Casa-Elda (sliding roof of the house), for approximately 10-15 days. However, if the sun is too hot he actually closes the Casa-Elda in order to keep the drying slow.

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