Onias Barrios has been growing coffee for 30 years. He is from the rural town of Los Pinos, in the municipality of Garzón, in central Huila. His farm, Finca La Perla, sits at 1,625 meters above sea level and covers one and a quarter hectares, of which one hectare is devoted to coffee cultivation. Onias grows Catimor, Papayo, Pink Bourbon, and Tambo varieties. Besides coffee, Onias and his family also grow plantains and yucca. During the height of the harvest, he employs two to three local pickers to hand-select the coffee cherries.
THIS specific lot is a washed pink bourbon - the cherry is fermented intact in plastic barrels for 24 hours, de-pulped, then fermented in barrels for 72 hours, rinsed, and FINALLY dried on raised beds inside a parabolic greenhouse dryer for 20 to 25 days.
