DETAILS
ORIGIN: Colombia
PRODUCER: Luis Castro
VARIETY: Pink Bourbon
PROCESS: Washed | Raised-Bed Dried
REGION: Fatima Farm, Caldas
ELEVATION: 1740 M
ROASTER: Probat P25
LEVEL: Light Roast
EXTRACTION: Filter & Espresso
NOTES: Grape | Black Tea | Pink Grapefruit | Lemon Blossom | Floral Honey
STORY
Luis Eduardo Castro Pink Bourbon coffee from the la Fatima farm in Caldas, Colombia is a truly special and captivating coffee. It has a delicate floral characterreminiscent of an Ethiopian coffee, with distinct tea-like qualities and sweetness like floral honey.
This coffee is a wonderful example of the nuanced and delicate Pink Bourbon varietal. It has a delicious upfront grape-like acidity and a lovely floral honey sweetness. You'll notice fragrant floral aromas, as well as hints of honey and ripe apricot. The flavor is sweet, with notes of grapes and yellow fruits. It has a subtle acidity and a silky, juicy body with a long-lasting aftertaste. This coffee performs excellently when brewed using various filter methods.
ORIGIN - COLOMBIA
Colombia stands out for its diverse coffee varieties and innovative processing methods. With a coffee tradition dating back to the early 1800s, smallholder farmers have been the backbone of its resilience and quality. Despite facing challenges, Colombia continues to deliver exceptional coffees. We've built strong partnerships over the years with both large exporters and small holder producers across all major growing regions.
VARIETY - PINK BOURBON
Despite its growing popularity, the Pink Bourbon can be a tricky variety to grow and process. This is because the cherries undergo a complex color transformation from bright red to deep purple over the course of a week, making it challenging to identify the perfect harvest time. It takes real care and expertise to ensure the cherries are picked at peak ripeness, which allows the coffee's delicate floral and tea-like attributes to truly shine in the cup. As researchers continue to learn more about this variety, the exceptional quality and unique flavor profile of the Colombian Pink Bourbon makes it a highly sought-after coffee among discerning coffee lovers and professionals.
PROCESS METHOD - WASHED
Washed process coffees are produced with the primary goal of creating an easily dried, consistent product, rather than influencing flavor. This process remains popular as it results in coffees that match consumer expectations for coffee taste - typically exhibiting clarity, balanced fruit notes, and acidity.
The washed method involves removing the outer fruit layer from coffee cherries. This is typically done through a combination of mechanical depulping and controlled fermentation to break down the sticky mucilage. The fermentation period can vary greatly depending on the producer's preferences and practices.
After fermentation, the coffee is washed to remove any remaining fruit. It is then dried, prepared for export, and stored. While the terminology around coffee processing has remained static, the methods have evolved to allow producers greater control over the final cup profile by manipulating various post-harvest variables.
DRYING METHOD - RAISED-BED DRIED
Raised beds are scaffold-like frameworks that lift perforated trays filled with coffee parchment or cherries, allowing for optimal airflow and extended drying times.
This setup encourages nearly 360 degrees of airflow, which helps ensure that the coffee dries evenly when proper turning methods are applied. Some producers take additional measures by partially covering the beds to reduce direct sunlight exposure, thereby prolonging the drying period and preserving the integrity of the coffee's cell structure from UV damage.
PRODUCTION ROASTER- PROBAT P25
Before production, each coffee is dialed in using Cropster temperature curves, with roast curves maintained within ±2°C to ensure consistency.
Our Probat P25 uses conductive heat, ideal for bringing out sweetness, rich body, and well-developed sugars. With multiple roasters in our facility, we match each coffee to the best heat transfer method—conductive, convective, or radiant—to highlight its unique character.
ROAST LEVEL- AGTRON GOURMET SCALE
• Ground: #129.5
• Whole Bean: #75
• Roast: Moderatly Light
This roast level sits just beyond light, often found in select South American single origins. Expect bright acidity, clear origin character, and minimal roast influence.
We measure roast color using the Agtron M-Basic III and calibrate frequently to ensure accuracy. While the Agtron number gives a technical read, we pair it with tasting notes to better describe how development impacts sweetness and acidity in the cup.
PREFERRED EXTRAXCTION
Filter | Espresso
Our lab quality control team uses the Specialty Coffee Association sensory skill and brewing science to deliver vibrant acidity, balanced sweetness, and full-bodied mouthfeel in every cup.
Great coffee comes from proper extraction—where water pulls out acids, sugars, and bitters in stages. Acids and salts come first, sugars follow, and bitters come last. The goal is balance. Under-extracted brews taste sour or thin; over-extracted ones taste bitter and dry.
DIALING IN
Grind size is the key to balanced flavor. A grind that's too fine leads to bitterness, too coarse results in sourness. The ideal grind gives water just enough time to pull the best flavors from the coffee.
That’s why we include recommended grind and brew settings with every coffee—so your next cup is your best one yet.
RECOMMENDED METHOD - BREW GUIDE
Filter Brew- Origami
RECIPE
RATIO - 1:16 Grams of coffee per water
GRIND - MED-FINE Fellow Ode Gen 2 - Setting 3
05°F
ADD FILTER - Saturate with hot water to warm the vessel and discard this water. Pour ground coffee into the filter.
ADD WATER - Pour twice the amount of water than coffee in a circular pattern from center and spiraling out, known as the "Bloom".
BREWING TIME - 3:45 mins
COFFEE: 25g
WATER: 400g
BREW RECIPE
0:00 - Bloom - 50g
0:30 - Center Pour - 150g
0:55 - Spiral Pour - 200g
1:20 - Spiral Pour - 250g 1:45 - Spiral Pour - 300g 2:10 - Spiral Pour - 400g
3:45 - Drain
EXTRACT & ENJOY
