Octavio's coffee stood out during our last buying trip to Colombia. There are several distinct Pink Bourbon profiles at this point, and this is one of our favorites. In the cup we find pink lemonade, berries, black tea.
Hand-picked at peak ripeness. Floated to further remove defects. Held in cherry over night. Depulped. Fermented underwater for 80 hours. Washed. Dried on raised beds until moisture content reaches 10.5%.
During coffee-buying trips, we split our time between cupping labs, visiting producers we've known for years, and meeting with new potential farms. There are thousands of small coffee farmers whose coffees have never been tasted by someone buying for the specialty market. Each year, we spend a significant amount of time exploring regions and searching for new producers from whom to buy coffee. We recently found Octavio's coffee on a purchasing table, and know very little about him other than that his coffee is exceptional. We plan to visit his farm next time we are in southern Colombia to find out more.
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.
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.