Los Jazmines

Finca Los Jazmines, located near the town of Palestina at the southernmost point of the Huila region, is owned and operated by Jose Lizardo Alba. About three quarters of the farm are planted with coffee, totaling around 27,000 trees, with 9,000 being the Pink Bourbon variety of which this lot is exclusively composed. We’ve become big fans of Pink Bourbon, which actually traces its genetic lineage to Ethiopian landrace varieties, in large part to the fruity and layered cup profile it can produce. Los Jazmines is an intensely sweet coffee with a multitude of vibrant fruit flavors: juicy tropicals, deep berries and crisp citrus. 

Jose’s method for processing coffee at Los Jazmines always begins with picking only ripe fruit which is first hand sorted and then floated in water to remove any defects. Next, the coffee is immediately pulped to remove the outer skin and anaerobically fermented in sealed plastic bags for around 76 hours. To avoid a buildup of C02, a byproduct of the fermentation that would pressurize the bags, Jose places tubes in each one that act as a release valve for the gas to escape during the fermentation. After a thorough washing to remove any remaining fruit on the seeds, the coffee is dried in a greenhouse for 18-20 days.