Rise from the Dead | Washed Latin American Coffee | Huila, Colombia

Awake, Awake O Sleeper! And Brew the Hell Up.

They say the grave can’t hold you back — but sometimes you need a damn good cup of coffee to prove it. Enter Rise from the Dead, a washed Latin American coffee from 5 smallholder farmers in Huila, Colombia.

This isn’t quiet coffee. It’s the jolt in the sermon that snaps you out of your spiritual coma. Clean and bright with the clarity only a washed process can deliver, it carries notes of crisp citrus, caramel sweetness, and enough balance to make your soul sit up straight. Where other coffees may whisper, this one declares.

The name isn’t just poetic; it’s literal. This roast is resurrection in a cup: clear, alive, and ready to pull you out of the fog of yesterday’s sins, or if you’re like us, give you the pep you need for today’s sins. 😏

So pour a cup. Stand up. Stretch.

Rise up — because there’s life on the other side of a damn good coffee, just like there is after death. Or so we think…

From our trader, Shared Source:

The Rosados del Sur lot is our newest coffee creation- meant to be a coffee that
combines the best of the pink bourbon lots that are often too small or too unique to be
showcased as single producer lots. As producers in Huila pull up varieties like caturra,
variedad colombia, and tabi, they are often planting pink bourbon, and we are offered many more of these lots than ever before. Our new Rosados del Sur coffee gives us a place to collect these sweet, silky coffees and offer them in a larger lot size as something remarkable!

Pink bourbon trees come from seeds that are a hybrid of red and yellow bourbon, and the cherries turn a pinkish orange when they ripen. We’ve heard from many producers that the pink bourbon coffees are more resistant to rust than other varieties, have a high yield, don’t require too much fertilizer, and some trees stay nice and short, making picking easier. The variety is actually not a bourbon at all, but rather confirmed by genetic testing to be related to Ethiopian landraces instead!

This iteration of the Rosados del Sur lot includes coffee from members of the Guacharos group. The Guacharos are a group of friends and neighbors based in Bruselas, Huila. They are especially focused on quality, and often share experimental processing tips with one another. They support each other throughout the harvest, sharing agricultural management techniques and sometimes even helping to pick on each other’s farms when needed.

PROCESSING
This lot is made up of coffee from five individual producers, who each process a bit differently. But all five producers are careful about their picking- they know that picking ripe cherries is the first step in producing high-scoring coffees. After picking the cherries, the cherries are left to begin the initial fermentation process in sealed receptacles (plastic grain-pro bags or barrels), and then they’re depulped 24-36 hours later. The coffee continues to ferment in sealed vessels with one-way valves for off-gassing- these are all anaerobically fermented coffees. The coffee ferments for 36-48 hours (on average), before it’s washed. After washing, the coffee is dried- it usually takes between 2.5 - 3 weeks for the coffee to dry.

SOURCING A bit of information about a few the producer contributors
Viviana Realpe farms in the township of El Mesón, and she has about 8,000 pink bourbon trees on her farm. She and her husband Pablo used to process their cherries at a nearby family member’s farm, but they recently invested in their own wet mill processing equipment, which has helped them to more carefully manage the processing of their coffee. Luis Octavio farms in the township of La Esperanza at around 1725 masl- he has 5,000 pink bourbon trees split between two farms that he manages (one is his wife’s farm, on the same property with his mother-in-law). Luis also has a few bee hives on his farm to improve pollination, and this year he has been able to harvest some honey too.

PRICING TRANSPARENCY
We purchase parchment coffee directly from the association, and pesos are transferred straight to their bank account upon receipt of parchment at our chosen mill. We pay for transport from Bruselas to the mill. We paid a weighted average of $4,272,532 pesos per carga (125 kilos of parchment coffee) for the pink bourbon coffees that make up this lot.