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Our second coffee from the 2025 season from the iconic Duberney Cifuentes Fajardo, this Pink Bourbon microlot is a fast favourite here at Dukes.
A third-generation coffee farmer, Duberney and his wife Neyireth own Finca Montreal, situated at 2050 meters just south of Planadas, Tolima. His deep commitment to organic agriculture has earned him Regenerative Organic Certification in 2024, after practicing organic farming since 2014.
This specific lot is one of the best coffees from Tolima and showcases Duberney’s meticulous processing techniques. The coffee cherries undergo a multi-stage anaerobic fermentation, first in cherry for 32 hours, and again for 40 hours after depulping, before being slowly dried on parabolic beds.
Producer
Duberney Cifuentes Fajardo
Processing
Anaerobic Washed
Varieties
Pink Bourbon
Harvest
January 2025
Altitude
2,050 MASL
Region
Planadas, Tolima
15.0g
ground coffee dose
3:00
total brew time
250g
total water volume
94.0
brew temperature
Our recommended recipe for brewing at home or in-cafe, using a Kōno Meimon dripper.
We start with a 50g water bloom for 30 seconds.
Other equipment configuration may require slight recipe modification.
A delightful Pink Bourbon from Cup of Excellence winner Duberney Cifuentes's Finca Montreal
VARIETY
Pink Bourbon
PROCESS
Anaerobic Washed Process
ALTITUDE
2,050 masl
A third-generation coffee producer, Duberney Cifuentes Fajardo is one of the most impressive producers we work with. Duberney's ethos is deeply rooted in family history and a profound respect for the environment around the municipality of Planadas, Tolima. His journey in coffee began in 2004 on the family farm, La España, at the time run by his father. In 2018, he acquired Finca Montreal, a 70-hectare plot located at the dizzyingly high altitude of 2050 meters.
Along with his wife, Neyireth, Duberney expertly cultivates a range of varieties at Finca Montreal including Gesha, SI28, Arusi, Bourbon Sidra, and Rosado. His approach to processing is meticulous and innovative, as seen in this Gesha microlot. This lot has undergone a double anaerobic fermentation — first for 32 hours in cherry, and then for another 40 hours after being depulped — before being dried slowly for 20 to 30 days on parabolic beds. For Duberney, every cup of his coffee carries a message: a high-quality product, cultivated with love, effort, and sacrifice in harmony with the environment of Colombia’s Central Cordillera.
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Organic Certified
Regenerative Organic Certified
Glyphosate Free
Selective Hand Picking
