Rigoberto Sanchez - filter coffee from Colombia

“Oh, that is so elegant!” was the comment from the roasting team during the cupping session. Rigoberto Sanchez's Pink Bourbon is floral, juicy, milky chocolatey and incredibly drinkable. If the coffee were a wine, wine critics would probably use the description “stimulating drinking flow”. The coffee comes to us via La REB, a collective of coffee producers from Colombia.

Coffee Info Ridgoberto Sanchez

Roasted for all common filter methods such as: Hand filter, AeroPress, French Press and Cold Brew

Origin: Sinaí, Palestine, Huila

Producers: Rigoberto Sanchez

Arabica varieties: Pink Bourbon

Post-harvest process : reposa , depulped, dry fermentation for 48h, washed

Arrived at the roastery: September 2024.

All our coffees are shipped as whole beans.

Brewing recommendation David: Rigoberto Sanchez V60

David used the following equipment to develop the recipe:

Water: total hardness 3 °dH, alkalinity 1.5 °dH (more on the topic of coffee water )
Mill: Kinu M47 Classic
Dripper: Hario V60 glass filter 02
filter paper: Hario V60 paper

Tell me more about Rigoberto Sanchez and La REB

Rigoberto Sanchez is part of a collective of coffee producers in the Risaralda and Huila regions of Colombia. The collective “La REB” ( la real expedición botánica ) was founded by Herbert Peñaloza founded and organizes the entire coffee chain: the coffee comes from the producers, the collective does the marketing, organizes the transport and resale in Europe or the USA - so the entire value creation remains within the organization. A smart way that shows how coffee trading can work today.

Why does coffee taste the way it does?

We received some samples from La REB. We were looking for a washed coffee. When tasting the samples, we were able to get a good idea of ​​the region and the characteristics of the coffees and got a great taste impression. The coffees were all dense and needed a slightly different roasting approach than we usually do. Rigoberto Sanchez picked his coffee cherries when they were slightly overripe to increase the fruitiness a bit. The cultivation altitude of almost 1700 meters allowed the coffee to grow slowly, which gave it its character of fresh acids. The washed processing emphasizes the basic character of the coffee.

Why did we buy this coffee?

It started with a conversation on Instagram. Herbert commented on a post by Philipp about partnerships on coffee chains and that's how they got talking. After a few weeks we ordered samples and were impressed by the way La REB works and the coffees. We spoke on the phone, exchanged ideas and both sides wanted to go on a journey together. We share many values ​​and ideas with La REB. We were impressed by their way of working with a clear focus on high quality and the emancipation of the coffee producers. More coffees will follow from the new alliance with La REB.

How do we roast this coffee?

We roast the coffee as a 12.5kg batch on our 30kg Giesen roaster. We roast the coffee for 8:25 minutes and at a low final temperature. This gives the coffee its fresh, juicy character. We put a lot of energy into the roasting process. We only reduce the energy supply in the last fifth of the roasting process, as the coffee needs a lot of heat.