PRODUCER: Luis Castro
ORIGIN: Colombia
VARIETY : Pink Bourbon
PROCESS: Washed | Raised-Bed Dried
HARVEST: November
ELEVATION: 1740 MASL
ROASTER: Probat P25
LEVEL: Light Roast | Agtron #70-75
EXTRACTION: Filter & Espresso
NOTES: Grape | Black Tea | Pink Grapefruit | Lemon Blossom | Floral Honey
PRODUCER - STORY
Luis Eduardo Castro’s Pink Bourbon from Finca La Fátima in Caldas, Colombia is a refined and expressive example of one of the country’s most celebrated varieties. Grown in the rolling highlands of Colombia’s central Andes, the farm’s high elevation, volcanic soils, and cool overnight temperatures slow cherry development, building vibrant acidity and layered complexity.
At Fátima Farm, Luis Castro focuses on meticulous cherry selection and clean, intentional processing to highlight the clarity of Pink Bourbon. The result is a coffee that is floral and elegant, with transparent sweetness and lively aromatics—hallmarks of standout lots from Caldas.
Rooted in tradition and refined through precision, Fátima Farm represents a modern expression of Colombian coffee—where careful farming and a strong sense of place guide each harvest.
This Pink Bourbon is delicate and expressive, showcasing soft florals, a tea-like structure, and a sweetness reminiscent of wildflower honey. While these qualities echo high-elevation Ethiopian coffees, they remain distinctly grounded in Colombian terroir.
Known for its nuance and complexity, Pink Bourbon shines in this lot with gentle, grape-like acidity, layered honeyed sweetness, and notes of yellow stone fruit. Floral and elegant aromatics unfold as the coffee cools, revealing hints of apricot and ripe grape. Best enjoyed slowly, it excels across filter preparations, delivering 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 METHOD — WASHED
This lot follows a traditional washed process method, 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 METHOD — 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.
HARVEST SEASON — NOVEMBER
Colombia’s equatorial location and diverse topography allow for coffee harvesting nearly year-round. The country’s main growing regions follow staggered harvest cycles, ensuring a steady flow of fresh crop coffee throughout the year.
Multiple harvest periods—often a primary and secondary crop—support consistent quality and more frequent exports. Because specialty coffee is hand-picked, precise timing is essential to preserve flavor and clarity. We prioritize direct sourcing and quick movement from harvest to export, and we share approximate harvest dates to provide transparency and freshness for every single-origin coffee.
PRODUCTION ROASTER — 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 — MODERATELY LIGHT
Whole Bean: Agtron 70-75
Roast: Moderately Light
Moderately Light is our interpretation of Nordic-style roasting. Coffees in this range showcase lively acidity, a clean, tea-like body, and a delicate, short-lived sweetness. This roast sits just past light, preserving floral and tea-like characteristics while allowing enough sugar development for balance and structure. Expect bright acidity, clear fruit expression, and minimal roast influence.
We measure roast color using an Agtron M Basic III and reference results on the Agtron Gourmet scale, calibrated hourly for consistency. Our roast categories focus on development—balancing time and temperature—to preserve clarity, acidity, and sweetness rather than roast-forward flavors.
Learn more at agtroninc.com
EXTRACTION - FILTER & ESPRESSO
Our Quality Control 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.
Balanced extraction brings together acidity, sweetness, and texture. Early extraction delivers bright acids, mid-extraction develops sugars and sweetness, and late extraction adds body and structure. The goal is harmony—too little leads to sour, thin cups; too much results in bitterness and dryness.
Grind size is the most effective way to dial in: too fine over-extracts, too coarse under-extracts. Adjusting grind is the fastest path to a balanced, expressive cup.
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.
FLAVOR PROFILE — FILTER & ESPRESSO
Luis Castro’s Pink Bourbon from Colombia is a vibrant and elegant cup that highlights the variety’s natural complexity. Delicate florals lead the way, followed by notes of lemon blossom and pink grapefruit that bring a lifted, citrus-driven brightness. As the cup opens, soft black tea structure and juicy grape sweetness emerge, supported by a refined floral honey finish.
Clean, expressive, and silky in texture, this coffee balances lively acidity with gentle sweetness, delivering a layered and refreshing experience that shines across filter brewing methods.
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
