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’s Pink Bourbon from Finca La Fátima in Caldas, Colombia is a delicate and captivating expression of one of Colombia’s most celebrated varieties. The cup is defined by soft florals, tea-like structure, and a sweetness reminiscent of wildflower honey—qualities often associated with high-elevation Ethiopian coffees, yet rooted firmly in Colombian terroir.
Pink Bourbon is known for its nuance and complexity, and this lot reflects that beautifully. Expect a gentle grape-like acidity up front, followed by layers of honeyed sweetness and yellow stone fruit. Aromatics lean floral and elegant, with hints of apricot and ripe grape emerging as the coffee cools. This is a coffee that rewards slow sipping and performs exceptionally well across filter methods, showcasing clarity, sweetness, and a silky, juicy texture.
ORIGIN — COLOMBIA
Colombia remains one of the most diverse and innovative coffee origins in the world. Its geography—spanning the Andes, volcanic soils, high elevations, and countless microclimates—allows for tremendous range in flavor.
Farmers in regions like Caldas have refined washed processing over generations, developing profiles known for clarity, sweetness, and structured acidity.
Despite historical challenges, Colombia continues to push quality forward, driven by smallholder producers and exporters committed to transparency and improved post-harvest practices. Coffees like this Pink Bourbon showcase why Colombia remains a cornerstone of specialty coffee.
VARIETY — PINK BOURBON
Pink Bourbon is one of Colombia’s most intriguing and sought-after varieties. Though often grouped with traditional Bourbons, Pink Bourbon behaves uniquely: cherries shift from red to deep magenta over a slow, week-long ripening cycle. This makes harvest timing difficult and demands skillful, selective picking.
When processed with care, Pink Bourbon offers a profile that is both floral and fruit-driven, balancing tea-like structure with honeyed sweetness. As researchers continue to explore its genetic background, its reputation in the specialty world continues to grow—valued for its elegance, complexity, and unmistakable cup character.
PROCESS — WASHED
This lot follows a traditional fully washed process, chosen to elevate the inherent clarity and floral expression of Pink Bourbon.
Ripe cherries are depulped and fermented under controlled conditions to break down mucilage and develop sweetness. Fermentation times vary based on producer preference and climate, allowing subtle shifts in the final profile.
After fermentation, the parchment is thoroughly rinsed with clean mountain water and dried slowly under careful monitoring. The result is a coffee with bright acidity, well-defined fruit notes, and a transparent, resonant finish.
DRYING — RAISED-BED DRIED
Drying takes place on raised African-style beds designed for maximum airflow and even moisture release. The parchment is turned regularly to promote uniform drying and is shaded during peak sunlight to protect delicate sugars.
This method encourages slower drying—stabilizing the cell structure, protecting aromatics, and preserving the coffee’s sweet, floral clarity.
ROASTING — PROBAT P25
Each coffee is profiled and tracked through Cropster to maintain precision and consistency. Our Probat P25 uses conductive heat transfer, ideal for expressing the sweetness, structure, and delicate floral tones inherent in Pink Bourbon.
Roast curves are held within ±2°C to ensure the coffee’s integrity and to highlight its natural acidity and honey-like finish.
ROAST LEVEL — AGTRON GOURMET SCALE
Ground: #1
Whole Bean: #70 -75
Roast: Moderately Light
This roast sits just beyond light, allowing the floral, tea-like qualities to shine while still developing sugars for balance and body. Expect bright acidity, transparent fruit character, and minimal roast influence.
PREFERRED EXTRACTION
Filter | Espresso
Pink Bourbon thrives across brewing methods. Our QC team evaluates each lot through sensory analysis and brewing science to bring out its best expression. Filter brews highlight its florals and delicate sweetness, while espresso yields a silky, fruit-forward shot with layered acidity.
Extraction is all about balance—pulling acids first, then sugars, then bitters. A grind too fine leans bitter; too coarse leans sour; the ideal sits cleanly in the middle.
DIALING IN
Grind size is the foundation of a balanced cup. A properly calibrated grind ensures water has the right amount of contact time with the coffee, extracting the full spectrum of flavor without pushing into bitterness or underdevelopment.
We include recommended brew guidelines so your first cup with this coffee is already close to its final, intended expression.
BREW GUIDE — ORIGAMI DRIPPER
Ratio: 1:16
Coffee: 25 g
Water: 400 g
Grind: Medium-Fine (Fellow Ode Gen 2 — Setting 3)
Water Temp: 205°F
Total Time: 3:45
Steps:
0:00 — Bloom 50 g
0:30 — Pour to 150 g
0:55 — Spiral Pour to 200 g
1:20 — Spiral Pour to 250 g
1:45 — Spiral Pour to 300 g
2:10 — Final Spiral to 400 g
3:45 — Drain
A delicate, floral cup with lively grape acidity, honey sweetness, and a long, silky, tea-like finish.
Extract & Enjoy
