Colombia Laboyano
COLOMBIA
LABOYANO
HONEY, RED CHERRY, FLORAL BERRY + CARAMELIZED SUGARS
BEAN DETAILS:
ORIGIN: Pitalito, Huila, Colombia
PRODUCER: Multiple Farms
ELEVATION: 1600-1900 masl
VARIETY: Pink Bourbon, Caturra, Colombia, Castillo
PROCESS: Washed
TASTING NOTES: Passion fruit, red cherry, floral berry, and caramelized sugars.
ROAST TYPE: Light
Farm Level
Behind this stellar offering is a meticulous process of sourcing and quality control. Laboyano is a fully traceable coffee that brings together the talents of passionate producers from all over Huila's famed coffee territories. Growers cultivate a variety of legacy cultivars like Caturra, Colombia, and Castillo alongside the star Pink Bourbon on farms nestled between 1,600-1,900 meters above sea level.
Pink Bourbon was first discovered near the municipality of Pitalito in southern Huila. While relatively new, this special variety has quickly spread to nearby producers entranced by its vibrant cup qualities. The Laboyano lot celebrates the rise of this sought-after cultivar.
Ensuring the quality and character of the final blend is a labor of love. Each small contributing lot undergoes rigorous cupping evaluations from the first samples at the buying station all the way through to cupping every single bag at the warehouse before blending and export. Only the most exceptional and consistent lots make the cut.
The creation of Laboyano represents the strong bonds of trust and transparency between the importing team and producers. Farmers appreciate the model of buying coffee across all quality tiers, not just the micro-lot niveau creations. Firm fair prices are just the start - producers receive individualized feedback and guidance to keep improving. This allows them to focus on perfecting their processing without the pressure of "all or nothing" sales scenarios.
With each sip of Laboyano's juicy nectar, you can taste the artistry of the producers, the commitment to quality control, and the power of collaboration across an entire region. It's a kaleidoscope of passion fruit, red berries, florals, and sweet caramelization that transports you to the lush mountain valleys of Huila. A true taste of place packed with the phenomenal Pink Bourbon.
General Brewing Instructions
- Filtered water. Spring water is ideal. Removing chloride, sulfur, and iron is essential.
- A burr grinder. The more even the coffee particles, the better the coffee. Burr grinders, whether manual or electric, will do a better job than "whirly-blade" grinders. Invest in a burr grinder. Your taste buds (and coffee roaster) will thank you.
- A scale. I know using a scale can seem a bit like you're doing something you shouldn't be. Trust me, you can only brew consistently great coffee with a scale. Water and coffee are hard to measure without one.
- Clean equipment. Properly cleaning your equipment is the only way to avoid stale and rancid coffee flavors entering your cup. Please keep your equipment clean. The sooner and more often you clean your gear, the easier it will be in the long run. Add it to your ritual and thank us later.
- Delicious and freshly roasted Color Coffee
- Hario V60 02. Check out Scott Rao's video on how to brew a better pourover than your local cafe does.
- French Press. Check out James Hoffman's video on how to brew a next level cup.
- Aeropress. Check out Tim Wendelboe's video on how to brew an exceptionally easy and delicious cup.
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?