This coffee is a Pink Bourbon micro-lot from Finca La Planada, located in Tarqui, Huila, Colombia. Grown by Arnulfo Osorio Ortiz at an altitude of 1,850 meters, this coffee is processed using a semi-traditional washed method, involving 50 to 60 hours of fermentation in sealed buckets followed by 15 to 20 days of drying on raised beds in a solar dryer. The flavor profile features notes of candied apple, caramel, nectarine, and plum.
Café Integral was founded in 2012 by Cesar Vega, who was born in Jinotepe, Nicaragua and moved to Miami at age three, with a mission to champion Nicaraguan coffee exclusively. Vega purchased his first roaster, an Ambex YM 15, on eBay for $10,000 at age 23, and now operates a 15 kilo Loring in Queens alongside a 12 kilo Probat in Managua. The company maintains complete vertical integration from grower to cup, with Vega spending more than three months on the ground with producers during each harvest, participating in soil analysis and mill maintenance. Café Integral operates locations in New York's Nolita neighbourhood, Chicago, and Los Angeles, all focused on showcasing the depth and variety of Nicaraguan specialty coffee.
