Pablo Nixon Muñoz
CountryColombia
RegionHuila, Palesitna, San Agustin
FarmLos Alerces
Altitude1 500 – 1 750 m
Size of the farm17 ha
Since his youth, Pablo has worked in the fields and agro-industry (selling fruit and vegetables), selling coffee, buying and selling commercial coffee in the town of San Agustin in the Huila region.
He has been working there for 40 years, has been working in the fields since the 3rd grade of school and understands the local soil well.
The economic crisis came to the farm in 2012. That’s when we did a barter – a car for a farm, which gave us access to a farm that was already growing Colombia and Caturra coffee.
Time passed and all the coffee was destroyed because of the coffee crisis. So the Muñoz family had the idea to galvanize the farm and plant then-unusual varieties like Gesha or Pink Bourbon, and the farm slowly began to thrive.
About the coffee
The Pink Bourbon and Gesha coffee trees are six years old. The coffee is hand-picked on the farm, and then green, unripe, or overripe cherries are sorted out.
CO-24-008
Pablo Muñoz Gesha W
Gesha is collected by hand and then sorted by hand.
A quick wash of the coffee cherries is carried out so that the fermentation is free of impurities
Fermentation in GrainPro bags for 30 h
Milling and fermentation in the bag for a further 30 hours
The coffee is washed twice.
Drying takes place on the farm over a period of 18 days (drying in partial shade and under a zinc roof and a ‚mattress‘ (a concrete floor on which we lay the dried coffee husks (parchment), on top of which we lay a cloth and only on this cloth is the coffee dried).
CO-24-012
Pablo Muñoz Pink bourbon W
Age of trees: 6 years
Process: washed
Hand harvesting.
Selection of green, unripe cherries and overripe grains.
Fermentation of cherries in bags for 40 hours.
We dehull the coffee and continue fermentation in semi-liquid pulp for another 36 hours.
Rinse twice with clean water. We dry the coffee in the semi-shade under plastic for about three days, then we transfer it to the semi-shade on a concrete floor, on which we lay the sewn coffee husks (parchment), on top of this layer we lay a cloth and only on this cloth we dry the coffee under a tin roof.
All this is done on the Los Alereces farm.
CO-24-139
Pablo Muñoz Blend Bourbon W
This lot is a blend of Pink Bourbon, Bourbon Rallado, and Red Bourbon varieties, known for their exceptional quality. The processing was carried out as follows:
- Harvesting coffee cherries at their optimal ripeness
- Floating and fermentation in bags for 40 hours
- Dry pulping followed by fermentation in bags for another 40 hours
- Drying on the farm for 15 days
This carefully processed lot delivers a complex flavor profile, reflecting the meticulous work of the farmers and the unique characteristics of the selected varieties.
CO-24-140
Pablo Muñoz Geisha W
This Geisha variety lot was processed using the washed method with a focus on quality and precision. The processing steps included:
- Harvesting coffee cherries at their optimal ripeness
- Floating and fermentation in sealed plastic bags for 30 hours
- Dry pulping followed by fermentation for 36 hours
- Double washing to achieve clean and pure beans
- Drying on the farm for 18 days
