Description
Originally thought to be a mutation of the Red and Yellow Bourbon varieties commonly grown in Colombia, there is now evidence to suggest Pink Bourbon is an Ethiopian landrace variety, arriving in Colombia via unclear means. Regardless, Pink Bourbon is a coffee unique in appearance and flavor profile. Farmers must carefully manage crop placements to ensure the proper cross-pollination of cherries that can range in color from light red to soft orange. During harvest, pickers must pay extra attention because determining ripeness requires some inspection and isn’t as simple as choosing only the reddest cherries. This challenging process produces complex flavors.
Tasting Notes: A great super clean Colombian offering. Great from light to dark roasts. Lighter roast points are very jazzy, citric/floral acidity mixing with a little soft fruit tone, pulling some balance with a sweet edged nuttiness. With the red fruit and more citric components, it makes us think pink lemonade upfront. Medium roasts get fuller bodied and smoother, slightly chocolaty with less crisp citric/floral tones than the lighter roast points. All the awesome tastes are still present. Darker roasts will kill most of the crisp acidity but will retain a little hint of fruit as the cup cools. Much more chocolaty and robust at the darker roast points.
Roasting Notes: Good from light to dark but most will like a solid medium roast the best, good balance and smooth edges. Light roasts are equally as tasty but a little more on the acidic side, darker roasts are a much stronger cup and pick up some roasty tones but it compliments the cup nicely.
| Country of Origin | Colombia |
|---|---|
| Region | Narino |
| Producer Type | Small Holder Farmers |
| Farm Name | 25 producers (10 women / 15 men) |
| Processing | Washed |
| Processing Description | 36-48hr fermentation, sun-dried on patios |
| Growing Altitude | 1600m – 1900m |
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