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colombian coffee partner

Peach, hazelnut, and dried fruits notes.

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PROCESS

This coffee is produced by our dear friend Edier Perdomo, who is in charge of an amazing project on his farm "La Union" in Huila! For this process, Edier put this 2nd crop of his Yellow Borbon, through a 72 hours of pre-fermentation in cherry, followed by 72 hours in mucilage, and dried on rised beds for 12 days, and finished mechanically.

ORIGIN:
HUILA
PROCESS:
SEMI WASHED
VARIETY:
YELLOW BORBON
ALTITUDE:
1700 MT
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PRODUCER

EDIER PERDOMO

FARM:
LA UNION
TRAIL:
FILO DE CHILLURCO

HISTORY

Edier is an amazing person, not only when it comes to coffee, but to every aspect! We had the pleasure to meet him in Pitalito, where he works next to Cesar, the professor whom developed our Pink Borbon Creation project. Edier has been involved in coffee since his first thoughts as he said. He started his own project in the Vereda Chillurco back in 2014, since then, he has been growing his genetic materials to have nowadays approximately 8 different varieties like Gesha, Java, Laurina, Yellow Borbon, and others! Also, he started working focused mainly on processes since 2018, when he and Cesar decided to give the coffee processing industry in Huila a new face, which has certainly given amazing results, and this lot is what consistency, discipline, and always a smile in everything you do represents!

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