**NEW** COLOMBIA Lisandro Cardenas

Lisandro Cardenas, a coffee producer by birthright and passion, inherited his profound connection to coffee from his father. With nearly a decade of experience, he cultivated his expertise through courses at the National Learning Service (SENA) before establishing his own farm. Beyond the widely recognized Caturra variety, Lisandro cultivates Gesha and Pink Bourbon.

His 5-hectare farm, with 4.5 hectares dedicated to coffee, thrives in the region's characteristic volcanic/sandy loam soil. The coffee undergoes a carefully controlled fermentation in open tanks for 18 to 26 hours, followed by three washes. Finally, it is laid out in parabolic driers for 12 to 20 days, the duration adjusted for the prevailing weather conditions of the time, ensuring optimal drying and flavor development.

The natural processing method, often considered the most traditional and environmentally friendly, begins with the meticulous selection of the ripest coffee cherries. This crucial first step dictates the inherent sweetness and complexity of the final cup. Often, these cherries undergo a rigorous hand-sorting process to remove any under-ripe or over-ripe fruits, as well as any foreign matter. In some cases, a float-sorting technique is also employed, where cherries are submerged in water, allowing less dense, defective cherries to float to the surface for removal.

Once sorted, the cherries are thoroughly cleaned to remove any debris or contaminants before being carefully laid out on raised beds. These beds, typically constructed from mesh or bamboo, allow for optimal airflow around and through the cherries, promoting even drying. Crucially, these drying beds are often situated within covered areas, protecting the cherries from direct rainfall and extreme sun exposure, which can lead to uneven drying or damage. The drying process itself is lengthy, often extending for a minimum of two weeks, during which the cherries' internal moisture content gradually decreases.

Colombia's high humidity and frequent rainfall are significant hurdles, making it difficult to achieve the consistent and controlled drying conditions essential for this method. Without careful management, the excess moisture can lead to unwanted fermentation, mold growth, or a lack of uniformity in the drying process, all of which can negatively impact the flavor profile.

Despite these challenges, when the natural processing method is executed with precision and dedication in Colombia, the results can be truly exceptional. The key lies in diligent oversight and consistent movement of the coffee cherries throughout the entire curing process. This involves regularly raking and turning the cherries to ensure even drying, prevent the development of mold, and allow for consistent exposure to air. When these practices are meticulously followed, the extended contact time between the coffee bean and the fruit's natural sugars and mucilage during drying imparts a distinct and often exquisite cup profile. This typically manifests as a coffee with enhanced sweetness, pronounced fruit notes, a heavier body, and a complex aromatic bouquet that sets it apart from its washed counterparts. The delicate balance of sweetness, acidity, and body achieved through expertly executed natural processing in challenging climates like Colombia is a testament to the skill and artistry of the coffee producers.

Pink Bourbon, a rare hybrid of Red and Yellow Bourbon, is known for its rust resistance, according to producers. However, consistent production of Pink and Orange Bourbons is challenging. The recessive genes responsible for these unique colors are easily overshadowed by dominant yellow and red genes in pollen. Therefore, maintaining the distinct color and character of this variety requires a carefully isolated and contained lot, which is difficult to find.