This year marks our third harvest working with producer Lisandro Cardenas. Lisandro is a 29 year old coffee producer from the Southern Department of Huila, Colombia, in a district called Primavera or “Spring” in the Municipality of Acevedo. Lisandro is a third generation coffee producer, who along with his father Omar and wife Natalia, run twelve hectares planted with coffee, corn and beans, the latter two crops are strictly for the family and their workers’ consumption. About one hectare of the twelve is currently stumped with the other eleven hectares currently producing Castillo, Geisha , Pink and Yellow Bourbon, Maracaturra and Sidra varieties. During the height of the main harvest season or main crop, which runs from August to mid-December, Lisandro and his family employ twelve pickers who come from the department of Nariño to carry out the tedious but crucial cherry collection. Pink Bourbon is a rare expression of the Bourbon family believed to be the result of a hybridization of recessive traits of yellow and red. First discovered in Acevedo and difficult to breed, it has yet to spread much beyond this region of Colombia. Lisandro began the process by leaving the cherry intact for 24 hours before de-pulping and fermenting aerobically for 36 hours. From there, the coffee was collected and dried on raised beds under parabolic dryers for a period of 12-20 days. This coffee has an excellent intensity of flavor, sweetness and acidity. When it’s hot, it makes us think of chocolate covered tart cherries, which open and expand into juicy citric notes like limeade and marmalade. As it begins to cool, look for the acidity to slightly round out into that of a pink lady apple, all the while supported by a silky medium body and clean sweetness.