Francy Castillo - Pink Bourbon
Notes: Grapefruit, Rose, Pink Starburst
Origin: Arboleda, Nariño, Colombia
Producer: Francy Castillo
Farm: El Ubérrimo
Process: Washed + Fermentation: 60h in cherry / 48-72h dry
Altitude: 2018 MASL
Variety: Pink Bourbon
For this washed Pink Bourbon lot, only fully ripe cherries—those with a deep, wine-red hue and approximately 25 days of maturation—are selectively handpicked. After harvesting, the cherries are placed in bags and left to rest for about 60 hours. Following this initial stage, they undergo a flotation process to remove any impurities. The cherries are then depulped, and the beans are transferred to a dry in-tank fermentation for 48 to 72 hours, allowing for further flavor development before proceeding to the drying phase. The drying process begins at Francy's farm, where the beans are initially spread on a concrete patio for about 2 days. They are then transferred to raised beds near Francy's house, where they continue to dry for about 18 days until they reach the optimal moisture level of 10 to 11%.
Francy and her four sisters grew up helping their parents on the coffee farm, which inspired her to specialize in agronomy to support and manage the family business. She completed her university studies through an online program while working on the farm to finance her education. After graduating in 2019, she began working as a field assistant for the FNC in her hometown of Arboleda, Nariño. She also gained experience in sensory development by working in a private export laboratory in Buesaco.
In 2017, Francy launched a project on the farm to plant new coffee crops, requiring precise planning from seed selection to warehouse management, while adopting soil conservation practices and increasing planting distances to promote plant growth. Agricultural tasks, such as planting, fertilizing, and harvesting, involve the help of neighbors and family members. The production practices focus on the minimal use of agrochemicals to preserve soil microbial life and support the health and resilience of the coffee plants.