Origin: Colombia
Farm: Satus
Varietal: Pink Bourbon
Altitude: 1850 MASL
Certification: Micro-Lot
Process: 30hr Washed
Cup Score: 88.5
Peaches, Lavender & Jasmine
A stunning lot and exceptional showcase of Pink Bourbon, a rare variety that matures to a pink hue known for its buttery sweet & floral profile that's universally enjoyed.
This coffee is roasted for omni use suited for both espresso and filter brewing.
This particular washed lot allows the varieties unique, fruit-forward sweetness to shine.
(Currently served in-store via Special Espresso & Batch Filter)
Producer
Bryan is a third-generation coffee grower from Huila. He is a passionate young coffee farmer who decided to preserve his family tradition while focusing on improving coffee practices and cultivating new varieties to enhance their specialty coffee crops.
Farm
His farm SATUS is located at 1500-1800 m.a.s.l in Pitalito, Huila. He grows exotic varieties such as Pacamara and Gesha.
Since childhood, he has witnessed his family's dedication to coffee production and the care and excitement they invest in every harvest. He is now the leader of the association 'Asosatus,' which produces excellent coffees from Huila.
Varietal
Pink bourbon is a rare varietal named after the unique pink colour of the coffee cherry when ripe. Pink Bourbon was previously believed to be a hybrid of red & yellow bourbon varietals, however, recent research is likely to have disproved this theory.
In September, Café Imports published an article stating that after conducting genetic testing with RD2 Vision, Pink Bourbon is likely to have come from an Ethiopian landrace variety - further adding to the curiosity of this varietal.
100% Pink Bourbons are very difficult to produce consistently, though they’ve shown a good resistance to coffee leaf rust, the recessive genes which lead to the expression of the pink colour are easily hampered by the presence of the more dominant Red & Yellow Bourbon genes.
Processing
This coffee is harvested at the peak ripeness using a refractometer to measure the degrees of Brix.
Firstly, the cherries are floated and hand-sorted to remove any defects. The cherries are then exposed to 30 hours of underwater fermentation before being pulped.
Once pulled the parchment is gently washed and dried in temperature controlled conditions until ideal moisture content is achieved, this is usually around 9%.
Washed coffee depends entirely on the cherries absorbing natural sugars and nutrients through the growth alone.