Description
This single-variety Pink Bourbon lot is sourced from smallholder farmers located in the Pitalito, Palestina, Salado Blanco, and Acevedo municipalities, in the department of Huila. Some 25 farmers (10 women, 15 men) contributed to this high-elevation lot.
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.
Only produced in small quantities for 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 wonderful complex flavors that are somewhere between a nice Ethiopian and classic Colombian.
By appearance, the beans do have a resemblance to Ethiopian coffees, longer and skinnier beans. Not as large or rounded as traditional Colombian strains.
Tasting Notes: A good cup from light to dark but to showcase what makes these beans special, light to medium roasts will be the way to go. Light roast points are very jazzy with stronger 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, but some were more down the tart raspberry alley. Medium roasts get fuller bodied and smoother, good nutty/chocolate like undertones with less crisp citric/floral acidity. Darker roasts will kill most of the brightness but will retain a little hint of fruit as the cup cools. Much more chocolaty and robust at the darker roast points, potent brew, can have a little stout like bitter aftertaste but will hit the tongue on the sweeter side.
Roasting Notes: Good from light to dark and fairly easy to roast. If you like acidic cups, keep it light, but make sure everything gets through first crack or risk a little herbal note. 1st roast not a half bad idea to error more in the medium ballpark, lighten up the roast on the 2nd attempt depending on your tastes. For those who do not enjoy more pungent citric acidity, start in the medium roast alley erroring a bit closer to 2nd crack.
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