Description
Pink Bourbon, a magic of wonder.
Grown on Los Pinos and La Primavera farms in Huila, Colombia. This single origin coffee, Pink Bourbon micro-lot, begins with a 24-hour cherry pre-fermentation. Next, it undergoes a 36-hour anaerobic fermentation in sealed bags. Afterward, the beans are dried on raised beds for 15 days, enhancing their vibrant, fruit-forward profile and locking in layered complexity.
When brewed as a pour-over, this light roast truly excels. Carlos used a Hario V60 with a 17:1 water-to-coffee ratio, targeting a 1.25% concentration and 19% extraction. To ensure consistency, the grind was set to medium (#10 on the Mahlkönig). The result? A swirling cup of orange creamsicle, pomegranate, and allspice—bright, balanced, and deeply aromatic.
- Micro lot
- Single Origin
- Semi-washed anaerobic
- Light roast
- 100% Pink Bourbon
As an espresso, the fruit-forward intensity shines—radiant and bold, like biting into a lemon wedge, yet softened by silky sweetness. Carlos preferred it as an Americano, which helped round out the acidity and deepen the flavor. The espresso was 18g in, 38g out, yielding a 10oz Americano. Ultimately, it’s one of our favorite coffees to enjoy unadulterated.
