Now in our second season working with the coffees from Erick Bravo, this continues to be one of our favorite expressions of the Pink Bourbon variety. In the cup we find a classic Pink Bourbon profile of lemonade, ripe stone fruit, and berries.
San Agustín, Huila
Hand picked at peak ripeness every three weeks. Floated to further remove defects. Held in cherry to ferment for 48 hours. Depulped. Dry fermented for an additional 36 hours. Washed. Dried on raised beds until moisture content reaches ~10.5%.
Finca El Chaferote is 9 hectares (22 acres) in total. 2.5 of those hectares are considered nature reserve on the banks of the Magdalena River—one of the most important rivers in Colombia, and one of the most beautiful rivers we have ever seen. Erik currently has 15,000 trees of Pink Bourbon, 1,000 trees of V. Colombia, 2,000 trees of Castillo, and 4,000 trees of Catimore. This lot is a 100% Pink Bourbon, which is the variety that Erick is the most focused on for the highest quality.
Pink Bourbon is a variety known for the complexity of its acidity and fruit characteristics. The physical look of the seeds and plant, along with its rather distinct flavor profile, point towards it being some sort of Ethiopian Landrace variety. However, to our knowledge Pink Bourbon has not yet been genetically tested, so we cannot say with certainty what exactly it is. Working with our partners at World Coffee Research we hope to have this variety tested in the near future.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.