Hoyos Brothers

Our collaboration with Semilla and the Monkaaba grower power initiative based in San Agustin, keeps on growing deeper and the brothers Hoyos amazing Pink Bourbon lot is sourced through them. 

Cherries are collected at peak ripeness every 15 days and are floated before being left 24 hours in a wooden hopper. They are then depulped and left dry in a tiled tank for another 26 hours, the mass being moved every six hours. The seeds are then washed and left to drain for 12 hours in the tank before being moved to the solar dryer where they dried over a period of 15 - 20 days.

Sebastian, 23, and German, 29, grew up in close proximity to coffee growing as their parents would wake in the mornings to collect cherries at neighboring farms, navigating steep mountainsides and river crossings on their way to and from work each day. So, while the Hoyos brothers didn’t grow up in a coffee farm themselves, they were always dreaming of the idea of having their own farm for their family one day.

Sebastian, being the younger brother, joined later in this project of pursuing the purchase of land but his own story in coffee began when he was in elementary school, as he would alternate between picking coffee and going to school, eventually reducing his school schedule to the weekends only so that he could pick coffee all week with German, allowing them to better support themselves while also saving the money to invest in their own farm.