Juan Jiménez EL PORVENIR - LATE HARVEST Pink Bourbon - Washed Colombia
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Juan Jiménez EL PORVENIR - LATE HARVEST Pink Bourbon - Washed Colombia

Juan Jiménez's coffees continue to impress beyond words, and this season has been extraordinary for him and his farm. In the cup we find limeade, lilac, and lychee.

Orders are roasted on Tuesday and shipped on Wednesday.
VARIETAL

Pink Bourbon

REGION

Santa Barbara, Palestina, Huila

ALTITUDE

1,700 masl

HARVEST

January, 2024

PROCESSING

Hand-picked at peak ripeness. Held in cherry for 48 hours. Floated. Depulped. Dry-fermented for 48 hours. Dried on raised beds for 20 days until moisture content reaches ~10%.

ABOUT JUAN JIMÉNEZ

Juan Jiménez produces some of our favorite Pink Bourbon in all of southern Huila. He is an exceptional producer and consistently places in the top 10 of the Copa de Oro competition. Copa de Oro is highly successful in bringing roasters and buyers together to taste coffees from previously unknown producers. More importantly, it exposes producers to international markets, which is extremely difficult for producers to do independently. We want to extend our gratitude to our friends at Osito for all the hard work that went into putting on this impressive competition, and to all of the producers who worked extremely hard to produce the extraordinary coffees we tasted there. We look forward to supporting this competition for many years to come!

ABOUT PINK BOURBON

Pink Bourbon is a relatively new variety being grown primarily in and around Huila, Colombia. The variety has been identified genetically as an Ethiopian Landrace, but unfortunately, we cannot be any more specific as to its origins until there is a larger genetic database.

Pricing Details

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Farm Gate (Local; PARCHMENT)

3.7MM COP/Carga

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Farm Gate (USD; Green)

~$9.51/KG

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FOB

$13.10/KG

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FOT

$16.51/KG

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.