This Pink Bourbon coffee is grown by Luz Divia Fierro and her husband Elpidio at Finca El Meson in the vereda of Berlin, Acevedo municipality, Huila, Colombia. The farm is located at 1650 meters altitude on mostly loam soil with areas of protected forest reserve. The Pink Bourbon variety was planted on former pasture land, with 20,000 trees initially and an additional 26,000 trees planted later. The coffee is washed processed with careful hand-selection of cherry, followed by 24-hour intact fermentation, depulping, 38-hour fermentation in tanks, washing, and 19 days drying on a rooftop-style dryer. The farm also cultivates plantains, yucca, and sugar cane, and employs up to 15 pickers during harvest season from Cauca and Tolima departments.
Vivid Coffee was founded in 2015 by Ian Bailey in Winooski, Vermont, initially roasting on a five kilo machine in the back of a local ice cream parlor. Bailey built the company around direct relationships with small farms, in some cases purchasing entire harvests year after year to provide producers with stability and predictability. The roasting style is clean and precise, designed to let each coffee's terroir speak without interference. Vivid's sourcing framework is values driven, shaped by the realities of climate change, coffee plant disease, and the global coffee price crisis that affect the producers it works with.
