PEACH
WATERMELON
TAYBERRY JAM

El Fénix Pink Bourbon

Colombia

PEACH
WATERMELON
TAYBERRY JAM

Started in December 2016 with the help of almost 400 Kickstarter backers, the goal of Finca El Fénix has always been to create a sustainable and accessible community wet mill for the farmers in and around the town of Calarcá, Colombia. This summer marks the first full harvest from the farm’s young coffee trees, all of them rare and experimental varietals, which formed the backbone of the Kickstarter project. This Pink Bourbon release is the first of eight lots Caravan sponsored to support the project. Each bag comes with a limited release booklet and El Fenix sticker!

More info
Regular price £16.00

  • Region

    Calarcá, Quindío

  • Varietal

    Pink Bourbon

  • Elevation

    1500-1800 MASL

  • Farm

    El Fénix

  • Process

    Fully Washed

 

El Fénix was founded by Raw Material, social enterprise coffee importer who are long-term partners of Caravan. Raw Material is the brainchild of New Zealand coffee pros Matt Graylee and Richard Corney, and El Fenix was the first big project ever undertaken by their now-global enterprise.

After speaking with producers in the area, Matt and Richard realised that farmers were struggling with two major issues: variable pricing, based on the commodity price of coffee, and the high cost of processing. These two factors led to a cycle of debt and low quality coffee which destabilised the local community. To address this, Raw Material started El Fénix: a farm, training facility, and a community wet mill which will pay farmers a fair and flat rate for their cherry, alongside top-quality processing, aiming to help farmer’s capture additional premiums.

To raise money to build the mill, Raw Material ran a Kickstarter campaign, where backers were able to choose from a selection of rewards: a tree planted in their name, right up to an entire lot of a rare variety. Caravan sponsored eight of these lots. This year marks our first harvest, with the Pink Bourbon kicking off our celebration of the success of El Fénix, who will open their doors to their neighbours for the first time this October.

  


BREWING GUIDE 

 

A complex and fruit-forward acidity needs a slightly wider brew ratio as an espresso. As a starting point, we suggest 18g to 40-42g, at 30-35 seconds extration time. In milk, expect berry and melon notes with a hint of pistachio.