This 100% Pink Bourbon lot comes from a distinguished group of allied producers in the coffee-rich department of Huila, specifically Acevedo and Pitalito. Pink Bourbon has gained significant popularity in recent years, particularly in Acevedo, where its production has flourished due to its unique cup profile—often likened to Ethiopian washed coffees.
Pink Bourbon, also known as "Borbon Rosado," is considered a spontaneous hybrid of Bourbon and Ethiopian landrace varieties. Its cherries ripen to a distinct pink hue and contain a higher concentration of sugars, contributing to its vibrant sweetness and complexity.
This lot underwent a meticulous two-step fermentation process:
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42-hour whole cherry fermentation, allowing sugars to develop.
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96-hour de-pulped tank fermentation, intensifying fruit clarity and complexity.
After fermentation, the coffee was dried through a two-step system on raised beds inside a marquesina for 15 to 20 days, ensuring slow, even drying that preserves the coffee’s structure and flavor clarity.
History of Colombian Coffee: Colombia’s coffee history dates back to the early 17th century, when priests are believed to have introduced coffee plants. The commercial industry expanded rapidly in the early 1800s, thanks to a priest named Francisco Romero, who encouraged coffee planting as penance for sins—a practice that spread across the country. Today, Colombia is one of the largest coffee producers globally, recognized for its high-quality, washed-process coffees and diverse microclimates.
Volcanic Soil & Coffee Cultivation: The farms in Huila benefit from the nutrient-rich volcanic soil formed from the last major eruption of Tolima over 4,000 years ago. This soil provides unique advantages:
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High levels of potassium and nitrogen, essential for coffee plant health.
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Presence of boron, a rare element that contributes to enzymatic function, flowering, and fruit yield.
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Ideal moisture retention and drainage, balancing hydration for coffee roots.
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Natural sloped terrain, preventing excess water accumulation and encouraging optimal root development.
The combination of Huila’s volcanic soil, altitude, and extended fermentation process results in a highly expressive and fruit-forward Pink Bourbon coffee with remarkable clarity and complexity.
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