Polo Calderon

Pink Bourbon from Polo Calderon’s farm in Miraflores, Huila. Blended ferment washed processing. Polo uses both whole-cherry (in woven bags) and depulped coffee fermentations (in barrels) for 48-60 hrs., resulting in a cup profile with delicate structure but ample complexity with tropical fruits, riesling-like sparkle and tart red berries.

Polo loves fresh starts and seeing marked improvements over time – So it’s no wonder before he settled into a longterm plot in Miraflores, he bought rundown farms, spent a couple cycles improving them, and leaving them with far more vivacity, passing the farms to new owners as he went. This practice allowed him far more learning opportunities and it also led him to buy a farm that was previously owned by an older gentleman who was part of the Guacharos Producer group in southern Huila. Polo was encouraged to join by his peers, and he did. Alongside a core of Pink Bourbon, he’s got plantings of Ombligón (planted three years ago), Bourbon Ají (planted two years ago) as well as recenty established Red Catuai. He removed the Castillo planted by the previous owner, wanting to work with varieties that show better in the cup and are better performing trees in Mirtaflores’ colder climate. He’s farming with traditional fertilizer inputs, but has keen interest in implementing more regenerative practices. He is already leaning into the moon cycles to manage farm activities.