|Elevation||Region Info||Tastes Like|
|1600-2000 MASL||Laboya Valley, Colombia||Floral, amaretto, lemon, honey|
The name reflects the typical hard-working farmers that are part of this communal lot. The coffee is fully traceable and comprised primarily of lots from producers in and around the South of Huila, including Pitalito, Saladoblanco, Palestina, Acevedo, and La Argentina. The producers who contributed to this lot grow a mix of Caturra, Colombia, Castillo, Tabi, and Pink Bourbon, with farms sitting at a range of elevations between 1,600 and 2,000 meters.
The exciting part of Laboyano is that it always includes a generous portion of Pink Bourbon. This local variety gives Laboyano its unique flowery and dried fruity notes. Pink Bourbon is a natural mutation of the Southern Huila. The peculiarity of this variety is that it has a beautiful flowery profile but it’s also a very sturdy and resilient coffee tree. This makes it extremely popular among buyers and farmers.
The other lots from Pitalito Station are selected based on producer groups, Laboyano is selected for its varieties. This communal lot is carefully constructed, with every single small lot individually cupped various times before being included within the main lot. In addition to cup quality, each coffee must meet strict physical requirements, including guidelines for moisture content and water activity.
The first time a lot is cupped is when the producer brings a sample to our importer's Pitalito station. Upon approval, the producer will then bring the lot down to the warehouse where it will be cupped again, taking a sample from each sack to ensure consistency. Upon final approval, the parchment coffee is packed in grain-pro and remains untouched until the entire lot is milled.
Credit: Coffee Quest