Rigoberto Sanchez - Filter coffee from Colombia

"Oh, that's so elegant!" was the comment from the roasting team during the cupping session. Rigoberto Sanchez's Pink Bourbon is floral, juicy, milk-chocolate, and incredibly drinkable. If this coffee were a wine, wine critics would probably describe it as "invigoratingly drinkable." The coffee comes to us via La REB, a collective of coffee producers from Colombia.

Coffee information 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 coffees come from the producers, the collective handles marketing, organizes transport, and resale in Europe or the US – thus keeping the entire value chain within the organization. A smart approach that demonstrates 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. Tasting the samples gave us a good insight into the region and the characteristics of the coffees, resulting in a great taste profile. The coffees were all dense and required a slightly different roasting approach than we normally use. Rigoberto Sanchez picked his coffee cherries when they were slightly overripe to enhance the fruitiness a bit. The cultivation altitude of almost 1,700 meters allowed the coffee to mature slowly, giving it its characteristic fresh acidity. The washed processing emphasizes the coffee's basic character.

Why did we buy this coffee?

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

How do we roast this coffee?

We roast the coffee in 12.5kg batches on our 30kg Giesen roaster. We roast the coffee for 8:25 minutes and at a low final temperature. This preserves the coffee's fresh, juicy character. We apply a lot of energy to the roasting process. Only in the last fifth of the roast do we reduce the energy input, as the coffee requires a lot of heat.

Import Bean