Plot Colombia Rigo Cuellar Whole Bean

7oz / 200g Whole Bean
Notes: Pink Lemonade, Grapefruit, Toasted Pecan
Region: Huila
Producer: Rigo Cuellar, Buena Vista
Varietal: Pacamara
Process: Washed
Elevation: 1875 - 2100 m
Harvest: June - July 2025
 
From Plot:
 
"We met Rigo in 2024 and fell in love with him and his coffees! His passion and energy are infectious and we are so happy to finally have what will hopefully be the first of many lots from him. Grown and processed in the remote Salado Blanco community in Huila, this Pacamara tastes of pink lemonade, grapefruit and toasted pecan.
 
This beautifully balanced coffee has a vibrant profile where bright citric acidity meets a structured, sweet base. The Pacamara variety brings its depth and complexity, while the process enhances clarity, juiciness, and a sweetness that lingers.
 
Cherries are picked by hand to ensure consistency and quality and are then sorted in a tank of water, removing any defective fruits that float. The cherries are then de-pulped and fermented in open tanks, stirring the mass three to four times a day in order to keep the microbial activity homogenous. After around 80 hours the fruit has broken down sufficiently and is gently washed away, leaving a small amount of the sticky mucilage still attached to the parchment.
The coffee is then stored in a traditional drying room where the temperature is controlled with curtains to allow the moisture to reduce slowly and steadily.
 
Producer
Located in the municipality of Salado Blanco at an altitude of 1,800 meters above sea level, Buenavista is planted with exotic varieties such as Pacamara, Gesha, and Pink Bourbon. The farm is surrounded by a shady banana plantation and other native trees such as oaks, cedar, and eucalyptus to protect the coffee from the sun’s rays.
Rigoberto Cuellar, or Rigo as he is known, is a young man from a coffee producing family in the municipality of Salado Blanco in Huila. He grew up surrounded by crops, accompanying his father on the farm, helping with planting and anything else required. Thanks to his father, coffee production became his way of life.
 
At the age of 27, Rigo suffered a devastating loss when his father was cruelly murdered at the door of their house. After his father’s death, Rigo fell into a deep depression, allowing the farm to deteriorate through a lack of attention. Realising it was a mistake to continue neglecting the farm that his father had built with so much love and sacrifice, he began rebuilding. The motivation and support of his family brought positive changes and he painted the house and planted new coffee, throwing all of his energy into the farm the way his father had. Aside from coffee Rigo began planting various additional crops such as cassava, arracacha, and bananas taking satisfaction from the knowledge that his father gave him the tools to make the most of the land.
 
Rigo understands that the markets are changing, and he wants to evolve and keep pace with these develoipments. His interest inlearning and improving his production processes is evident and he has been taking roasting and tasting classes, gaining skills to better understand his coffee and create even more delicious cups. In his own words: “I try to share what I learn in these classes with my children, so that from a young age they learn and appreciate what provides for us.”