This is the first year Astrid has produced and exported Pink Bourbon from her farm. It is very good, with high complexity and a more lively acidity. In the cup we find Concord grape, lemonade, with a whisper of white florals.
Gaitania, Planadas, Tolima
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 35 hours. Dried on raised beds for 30 days.
We met Astrid at the first Acevedo Cup we participated in around six years ago. She was traveling with Alejandro Renjifo and his exporting company Fairfield Trading in order to share insights and techniques to producers in the region. She is highly ambitious, and is constantly learning and improving year after year. Her main goals are to continue improving the quality of her coffee while minimizing negative environmental impact. She is especially interested in sustainable farming practices using little or no chemical inputs, and improving soil health through the planting of native plants and trees. She has also started teaching her neighboring producers how to improve their quality and avail themselves to the specialty market. Her contribution to specialty coffee within the region of Gaitania cannot be overstated, and it is a true honor to work with her coffee.
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.