About This Coffee
Producer Juan Carlos Artunduaga cultivate Pink Bourbon on his farm, Finca La Granada at 1,700 meters above sea level. The high altitudes create the ideal microclimate of warm, sunny days and cool nights to create sweet, dense cherry. Juan Carlos’ attention to detail and fastidious processing techniques help preserve the excellent flavors and create a delicious Fully washed coffee.
Harvest & Post-Harvest
Juan Carlos hires laborers to help him selective ripe cherry for processing. Once cherry is selectively handpicks, Juan Carlos processes it on his farm. He pulped ripe, red cherry and ferments it for 80 hours. This fermentation time is longer than usual for most Fully washed lots in Colombia. This extended fermentation helps bring out the sweet, fruity flavors of this coffee. Following fermentation, Juan Carlos washes parchment is clean water and lays it to dry on raised beds. Juan Carlos rakes drying parchment frequently to ensure even drying. It takes approximately 15 days for parchment to dry.
About Pink Bourbon
Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.
Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its impressively high cup quality makes even more sense now that we understand Pink Bourbon is not simply a hybrid of two Bourbon varieties but traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.
Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.
Coffee in Colombia
Colombia has been producing and exporting coffee renowned for their full body, bright acidity and rich aftertaste, since the early 19th century.
Colombia boasts a wide range of climates and geographic conditions that produce their own unique flavors in coffee. This also means that harvest times can vary quite a bit. In fact, between all its different regions, Colombia produces fresh crop nearly all year round.
The increasing focus on the specialty industry is changing the way traders and farmers do business. It is becoming more common for farmers to isolate the highest quality beans in their lots to market separately. These higher-quality lots are often sold under specific brands or stories.
Besides its wide variety of cup profiles, Colombia has quickly expanded its certification options over the past 10 years. The most common certifications available are Fairtrade, Rainforest Alliance and Organic.