This is a 100% Pink Bourbon separation from Raul Perez. We've been working with Raul for several years, but this is our first season getting a Pink Bourbon separation. In the cup we find dark fruits, honey, and citrus.
Hand-picked at peak ripeness. Floated to further remove defects. Held in cherry to ferment for 15 hours. Depulped. Dry fermented in sealed bins for 42 hours. Washed. Dried on raised beds for 25 days until moisture content reaches ~10.5%.
We have known of Raul's coffees for years now and it continues to be an honor to work with his coffees. Raul is a pioneering coffee producer who is passionately interested in innovation, quality, and sustainability. La Llano is 45 hectares (111 acres) and rests in the shadow of the volcano El Fuego alongside 45 hectares of natural forest reserve. We really look forward to continuing to work with Raul and discovering more of what he has in store for this special farm.
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 distinct flavor profile, point towards it being an Ethiopian Landrace variety. However, to our knowledge Pink Bourbon has yet to be 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 soon.
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.