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SOURCED FROM
Huila, Colombia
PRODUCER
El Triunfo
Raul Rodriguez
ELEVATION
1800 to 1800 meters
VARIETALS
Bourbon
PROCESS
Fully Washed, Raised Beds
HARVEST
June - August
CUPPING NOTES

THE SOURCE

El Triunfo is owned by the Rodriguez family ...
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IN THE CUP
ROAST ANALYSIS
I was excited to have the opportunity to do a roast of this washed pink bourbon offering from Colombia ...
READ MORE
BREW ANALYSIS
Sparkling acidity with complex floral and fruit tones integrated with a silky vanilla texture finish ...
READ MORE
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ABOUT

El Triunfo is owned by the Rodriguez family. Raul gained ownership of the farm by first inheriting a portion from his father and then working over time to purchase the remainder of the land.

El Triunfo exclusively grows Pink Bourbon and Castillo varietals. Both Raul and his small team of only 8 people handle everything all the way up to the milling stage.

This Pink Bourbon is processed using an extended fermentation method that results in a rich and complex cupping profile that truly stands out on the table. The coffee is first fermented for 18 hours in cherry, then de-pulped and fermented again for an additional 48 hours in a small amount of water. Once fermentation is complete, this coffee is then rested on raised beds to dry for 20 days. The raised beds which are also located on Raul's property provide uniform airflow for all of the cherries and add another layer of clarity to the end cupping results.

  • Royal NY's Scoring

    Acidity:

    Average

    Body:

    Average

    Sweetness:

    Average


CUPPING NOTES
Floral
Peach
Pineapple
Tangerine

  • Loring S15 Falcon Roasted On
    Loring S15 Falcon
    Color Change
    4:21
    First Crack
    9:46
    Roast Duration
    11:36
    Development Time
    1:50
ROAST ANALYSIS
I was excited to have the opportunity to do a roast of this washed pink bourbon offering from Colombia. This coffee shined on the cupping table with bright, sparkling acidity highlighting notes of peach, pineapple, tangerine, and vanilla. I decided to roast this coffee on our Loring S15 Falcon. I wanted a clean roast that would showcase the acidity and fruit notes that were present from the sample roast. When using the Loring I charge off the return temperature then monitor the bean temperature, development time and overall duration to determine a finish target. I charged this 12 -pound batch at 380 degrees Fahrenheit. One minute and forty-five seconds into duration I set the burner to 45%. I reached color change at 4 minutes and twenty-one seconds into the roast. The coffee took on color smooth and even, but it did not happen at a gradual pace. The color came on real fast. I had a steady rate of rise through the drying and maillard phases of the roast and minimal heat adjustments were needed. As I approached first crack, I began backing off my heat application, I did not want to begin the development phase of the roast with an aggressive rate of rise. First crack was not audible, and I relied on visuals of bean expansion and smoke combined with aroma to determine when I had reached first crack which occurred 9 minutes and forty-six seconds into the roast. Overall, I had a total duration of eleven minutes and thirty-six seconds and a development time ratio of 15.8%. I was extremely happy with the results of this roast as I had the same experience as I did when I initially cupped this as a sample roast.


  • Brew Style
    Bee House
    Coffee : Water Ratio
    1:15
    Grind Size
    EK-43 #10
    Total Brew Time
    2:00
BREW ANALYSIS
Sparkling acidity with complex floral and fruit tones integrated with a silky vanilla texture finish.