Pink Bourbon | caramel, orange, nuts 🍊

Lot #89 | Roasted Feb. 2nd

The Variety
Pink Bourbon is a unique variety believed to be a natural mutation of Bourbon, discovered in San Adolfo, Huila. It is known for its distinctive pinkish-salmon colored fruit and wide leaves similar to the Gesha plant. The coffee offers clean floral and citrus notes, with a high sugar content, making it a favorite among coffee lovers.

The Farmer

Yesit Bonilla and his wife Yoviris had different professions, but five years ago, Yoviris's father, a traditional coffee farmer, passed away and left them the farm "La Esmeralda." Since then, Yesit and Yoviris decided to fully commit to producing specialty coffee. Together, we have experimented extensively with implementing new fermentation and drying protocols. Recently, we conducted lactic and alcoholic fermentations, which significantly improved their coffee's cupping score. We also visited them recently with the Magicians team, staying several nights, and learned a lot about specialty coffee production and agricultural practices.

The Process

The process begins with a meticulous manual harvest to ensure ripe cherries for sweeter, cleaner flavors. This is followed by a three-day whole cherry fermentation, which enhances sweetness and reduces bitterness. The cherries are then depulped for a second fermentation of 48 hours, which brings out sweet and bright notes. Finally, the coffee is washed and dried slowly in the shade over 20 to 30 days, resulting in a rich, flavorful coffee.