Rigoberto Sanchez - Filter Coffee from Colombia

Unfortunately, this coffee is sold out, but it is planned to return with the next harvest.

"Oh, how elegant!" was the reaction during cupping at the roasting team. The Pink Bourbon from Rigoberto Sanchez is floral, juicy, creamy chocolate and incredibly drinkable. If this coffee were a wine, wine critics would probably use the term "highly palatable." 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 of our coffees are shipped as whole beans.

Brewing Recommendation from David: Rigoberto Sanchez

Our David developed and optimized the recipe with the following equipment:

Water: Total hardness 3°dH , Alkalinity 1.5°dH
Grinder: Kinu M47 Classic
Dripper: Plastic V60
Filter paper: Hario V60 Paper
Kettle: Brewista Artisan

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 and manages the entire coffee chain: coffees come from producers, the collective handles marketing, organizes transport and resale in Europe or the USA - keeping all value creation 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 characteristics of the coffees and got a great flavor profile. All the coffees were dense and required a slightly different roasting approach than we usually follow. Rigoberto Sanchez picked his coffee cherries in a slightly overripe state to increase the fruitiness a bit. The growing altitude of just under 1700 meters allowed the coffee to mature slowly, which gave it its character of fresh acidity. The washed processing emphasizes the base character of the coffee.

Why did we buy this coffee?

It started with a conversation on Instagram. Herbert commented on a post from 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 approach with a clear focus on high quality and the emancipation of coffee producers impressed us. 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 at a low end temperature. This preserves the fresh, juicy character of the coffee. We start the roast with plenty of energy. Only in the final fifth of the roast do we reduce the heat input, as the coffee requires a lot of heat.

Shipping also available as Coffee Letter

All of our coffees can be ordered as a Coffee Letter. This reduces the shipping cost for 250g coffee from CHF 8.5 to CHF 2.5. It is treated like a regular letter and arrives in your mailbox.

At checkout you can choose between Coffee Letter, A-Post and B-Post options.

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