This Pink Bourbon comes from the microregion of Acevedo, Huila. Acevedo generally has a cooler microclimate, and produces some of our favorite Colombian coffees. In the cup we find bright apple, delicate florals, with a clean, very sweet finish.
Main; December, 2019
Hand picked at peak ripeness. Floated to further remove defects and depulped on the day of harvest. Fermented in-cherry for 12 hours, then fermented pulped for 30 hours. Dried on raised beds until moisture content reaches 10-11%.
This is an extremely small lot from Fidel Rojas. His farm is only a single hectare (~2.5 acres) and we purchased his entire Pink Bourbon harvest. This is our first year working with Fidel, and we're very excited about the future of his coffee. Acevedo has consistently been one of our favorite microregions within Huila, Colombia, and this is the first opportunity we've had to purchase and work with a Pink Bourbon 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.