Origins
In the high altitude hills of Huila, Colombia, a new coffee variety came to life. Known as Pink Bourbon, this rare bean traces its origins to a serendipitous union between the Red and Yellow Bourbon varieties. Although more recently, this origin has been contested, it also owes its name to its appearance; a natural rosy hue that stands out amongst other coffee plants. Its unique colouring and distinctive profile were nurtured by the region’s fertile volcanic soil and ideal altitude - a perfect canvas for this vibrant coffee to flourish. Its ability to withstand the region's diverse microclimates and adapt to varying altitudes made it a very remarkable variety that was admired and loved by Huila’s farmers.
Pink Bourbon quickly became a favourite for speciality coffee suppliers, roasters and baristas around the world, standing as a shining example of nature’s brilliance and the artistry of coffee growing.
Processing
It begins with the careful selection of perfectly ripe cherries from the esteemed farms of Los Pinos and La Primavera in Huila, lovingly managed by dedicated farmers Edier Perdomo and Diego Horta.
During the semi-washing process, these exceptionally coloured beans undergo a 24-hour pre-fermentation process while still in cherry form, followed by a meticulous 36-hour anaerobic fermentation in sealed bags, snug in their mucilage blankets.
This careful technique elevates and enhances their distinctive flavour profile. The drying process unfolds over 15 days on raised beds, ensuring optimal moisture levels and preserving the coffee’s vibrant character.
Results
When cupped, we’ve found this coffee to be fresh and fruity with vibrant notes of sweet mandarin, juicy apple and candied pecan. Its exquisite flavour profile, layered with sweet caramel, delicate florals, and whispers of tropical fruit creates a truly special coffee experience which we think you’ll enjoy.
Recommended Brewing
Watch our video with our wholesale manager, Dan to learn how best to brew Pink Bourbon.
Pink Bourbon is available to buy now.
