Rigoberto Sanchez - Filter Coffee from Colombia

"Oh, but that's elegant!", was the comment during cupping at the roasting team. The Pink Bourbon from Rigoberto Sanchez is floral, juicy, milk chocolate-like and incredibly smooth. If the coffee were a wine, wine critics would probably use the term "invigorating drinking flow". The coffee comes to us via La REB, a collective of coffee producers from Colombia.

Coffee Info Rigoberto Sanchez

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

Origin: Sinaí, Palestina, Huila

Producers: Rigoberto Sanchez

Arabica Varieties: Pink Bourbon

Post-harvest process: reposa, pulped, 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 for recipe development:

Water: Total hardness 3 °dH , alkalinity 1.5 °dH (more on the subject Coffee Water)
Grinder: 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 in Colombia. The collective "La REB" (la real expedición botánica) was founded by Herbert Peñaloza and organizes the entire coffee chain: the coffees come from the producers, the collective handles marketing, organizes transport and resale in Europe or the USA - this keeps all added value within the organization. A smart approach that shows how coffee trading can work today.

Why does this 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 sense of the region and the character of the coffees and got a great flavor impression. The coffees were all dense and required a somewhat different roasting approach than what we normally pursue. Rigoberto Sanchez picked his coffee cherries in a slightly overripe state to increase the fruitiness a bit. The cultivation altitude of just under 1700 meters allowed the coffee to develop slowly, which gave it its character of fresh acids. The washed processing emphasizes the fundamental 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 in coffee chains and so they got talking. After a few weeks we ordered samples, were impressed by La REB's way of working and the coffees. We called each other, exchanged ideas, and both sides wanted to embark on a journey together. We share many values and ideas with La REB. Their way of working with a clear focus on high quality and the emancipation of coffee producers impressed us. There will be more coffees to come from this 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 at a low final temperature. This preserves the fresh, juicy character of the coffee. We start the roast with lots of energy. Only in the last fifth of the roast do we reduce the energy supply, as the coffee requires a lot of heat.

Import Bean