This is a stunning Pink Bourbon from a new region to us: Paicol. As our first Colombian release of this harvest, it is extremely fresh, and brings with it unbridled anticipation for what’s to come. In the cup we find ripe red fruits, orange zest, and a lovely delicate florality of lavender and jasmine.
El Carmen, Paicol, Huila
1,950 - 2,000 masl
July - August, 2021
Hand picked at peak ripeness. Floated to further remove defects. Cherries are allowed to ferment for 30 hours prior to depulping. Depulped, then dry fermented in parchment for an additional 48 hours. Washed. Dried on raised beds for 20-25 days.
Gildardo and his coffee come from a new region for us: Paicol. Situated at the western edge of Huila near the boarder with Cauca, Gildardo produces coffee with his wife Yolando and his four children. They have taken the region by storm this season, placing 2nd, 4th, and 6th in the local region competition in October. The quality and potential displayed in the cups is truly inspiring, and we look forward to seeing where this young coffee producing family goes from here.
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.