Las Nubes Pink Bourbon - 200 Hour Anaerobic
Finca Las Nubes is in Agua Negra, a township just 15 minutes from Pitalito in southern
Huila, Colombia. The farm sits atop a mountain with panoramic views of the Laboyos Valley
and surrounding landscapes. Its name, Las Nubes, which means “The Clouds” in Spanish,
comes from the constant presence of mist and drifting clouds that pass over the terrain,
creating a dramatic and ever-changing backdrop for the coffee trees.
At elevations ranging from 1,800 to 2,000 meters above sea level, Las Nubes enjoys mild
daytime temperatures between 18 and 21 degrees Celsius and cool nights between 10 and
12 degrees, providing ideal conditions for slow cherry maturation and the development of
complex cup profiles.
The farm is owned by Claudia Samboni, a coffee producer and co-owner of Aromas del Sur
(a coffee company that includes farms and a dry mill based in Huila). Las Nubes is part of
her broader commitment to specialty coffee production and continuous innovation at
origin. Claudia also manages Finca Monteblanco and Finca La Loma, as well as the Aromas
del Sur dry mill.
Covering 27 hectares, the farm is planted with a mix of traditional and experimental
varieties, including Caturra, Pacamara, Pink Bourbon, Gesha, and small plots of Mokka and
Sudan Rume. The farm’s infrastructure is designed to support quality-focused processing,
featuring a mechanical silo with a capacity of 10,000 kilograms, a covered drying space, an
automated cherry floating system, and a rainwater collection system for processing use.
This lot of Pink Bourbon coffee was selected for Anaerobic Washed processing. Pink
Bourbon cherries are harvested at 25 degrees Brix, which is a measure of the sugar content
of the cherries. The coffee is then floated to remove any bad cherries before being
fermented for 100 hours in sealed tanks. The cherries are then pulped and fermented again
for another 100 hours before being fully washed. The coffee is then dried on raised beds for
19 days before being milled and prepped for export.
Finca Las Nubes is in Agua Negra, a township just 15 minutes from Pitalito in southern
Huila, Colombia. The farm sits atop a mountain with panoramic views of the Laboyos Valley
and surrounding landscapes. Its name, Las Nubes, which means “The Clouds” in Spanish,
comes from the constant presence of mist and drifting clouds that pass over the terrain,
creating a dramatic and ever-changing backdrop for the coffee trees.
At elevations ranging from 1,800 to 2,000 meters above sea level, Las Nubes enjoys mild
daytime temperatures between 18 and 21 degrees Celsius and cool nights between 10 and
12 degrees, providing ideal conditions for slow cherry maturation and the development of
complex cup profiles.
The farm is owned by Claudia Samboni, a coffee producer and co-owner of Aromas del Sur
(a coffee company that includes farms and a dry mill based in Huila). Las Nubes is part of
her broader commitment to specialty coffee production and continuous innovation at
origin. Claudia also manages Finca Monteblanco and Finca La Loma, as well as the Aromas
del Sur dry mill.
Covering 27 hectares, the farm is planted with a mix of traditional and experimental
varieties, including Caturra, Pacamara, Pink Bourbon, Gesha, and small plots of Mokka and
Sudan Rume. The farm’s infrastructure is designed to support quality-focused processing,
featuring a mechanical silo with a capacity of 10,000 kilograms, a covered drying space, an
automated cherry floating system, and a rainwater collection system for processing use.
This lot of Pink Bourbon coffee was selected for Anaerobic Washed processing. Pink
Bourbon cherries are harvested at 25 degrees Brix, which is a measure of the sugar content
of the cherries. The coffee is then floated to remove any bad cherries before being
fermented for 100 hours in sealed tanks. The cherries are then pulped and fermented again
for another 100 hours before being fully washed. The coffee is then dried on raised beds for
19 days before being milled and prepped for export.
Finca Las Nubes is in Agua Negra, a township just 15 minutes from Pitalito in southern
Huila, Colombia. The farm sits atop a mountain with panoramic views of the Laboyos Valley
and surrounding landscapes. Its name, Las Nubes, which means “The Clouds” in Spanish,
comes from the constant presence of mist and drifting clouds that pass over the terrain,
creating a dramatic and ever-changing backdrop for the coffee trees.
At elevations ranging from 1,800 to 2,000 meters above sea level, Las Nubes enjoys mild
daytime temperatures between 18 and 21 degrees Celsius and cool nights between 10 and
12 degrees, providing ideal conditions for slow cherry maturation and the development of
complex cup profiles.
The farm is owned by Claudia Samboni, a coffee producer and co-owner of Aromas del Sur
(a coffee company that includes farms and a dry mill based in Huila). Las Nubes is part of
her broader commitment to specialty coffee production and continuous innovation at
origin. Claudia also manages Finca Monteblanco and Finca La Loma, as well as the Aromas
del Sur dry mill.
Covering 27 hectares, the farm is planted with a mix of traditional and experimental
varieties, including Caturra, Pacamara, Pink Bourbon, Gesha, and small plots of Mokka and
Sudan Rume. The farm’s infrastructure is designed to support quality-focused processing,
featuring a mechanical silo with a capacity of 10,000 kilograms, a covered drying space, an
automated cherry floating system, and a rainwater collection system for processing use.
This lot of Pink Bourbon coffee was selected for Anaerobic Washed processing. Pink
Bourbon cherries are harvested at 25 degrees Brix, which is a measure of the sugar content
of the cherries. The coffee is then floated to remove any bad cherries before being
fermented for 100 hours in sealed tanks. The cherries are then pulped and fermented again
for another 100 hours before being fully washed. The coffee is then dried on raised beds for
19 days before being milled and prepped for export.