This is another stunning Pink Bourbon. This lot also comes from a producer in Palestina, Huila—a region we have just started to explore. In the cup, we find bright lemon/lime, effervescent acidities, tropical fruits, and deep berry sweetness.
Santa Barbara, Palestina
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Dry fermented for 24 hours. Dried on raised beds for 15-20 days.
This is our first year working with Juan Peña. We have only recently begun to explore the region of Palestina. Located at the very southern tip of Huila, the quality potential seems to be outstanding. Juan Peña has a 16 hectare (40 acre) farm that is highly productive, but, he also spends an inordinate amount of time pursuing quality. We're very excited about this potential new partnership, and look forward to seeing how the years progress.
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 this year.
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.