This coffee took 4th place in the regional Copa de Occidente competition. It is a very expressive coffee, and an excellent example of the quality potential of Pink Bourbon. In the cup we find ripe raspberry, lemonade, and papaya.
El Carmen, Paicol, Huila
Hand picked at peak ripeness. Floated to further remove defects. Held in cherry for 24 hours. Depulped. Dry fermented for 36 hours. Washed. Dried in parabolic dryers for 16 days.
This lot from Ivan placed 4th in the Copa de Occidente this year. This farm and family have produced exceptional Pink Bourbon for several years now, and while we find more and more difference between Pink Bourbon strains year after year, Ivan Lopez’s is one of the best we've ever tasted. At extremely high altitudes, this particular strain sings with complexity and sweetness. We look forward to seeing how this producer, farm, and variety progress in the years to come.
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.