Tasting Notes: Fresh Pastry, Butterscotch, Raisins, Citrus
Process: Washed
Location: La Esperanza Estates Hulia, Colombia
Our first Pink Bourbon is this incredibly juicy, lush lot from producer Carlos Ramón Díaz.
Pink Bourbon is a fairly newly discovered varietal that sits along side Red, Yellow and Papyo bourbon, and has become the new "It-bean" in recent roasting and barista competitions.
Finca La Esperanza is located in Pitalito, Huila, Colombia, and is managed by Carlos Ramón Díaz, first generation coffee grower. The farm consists of 5.5 hectares of land, with 4 hectares dedicated to growing coffee. It sits at an elevation of 1,700 MASL, boasting around 18,000 coffee trees in production of the Pink Bourbon, Caturra and Castillo varieties.
Carlos only collects ripe coffee cherries and processes them all the same way; The coffee is de-pulped and dry fermented for 45-50 hours in a traditional tiled tank. Once the fermentation process is complete, the parchment is washed three times and dried in a greenhouse, which can take between 12 and 15 days depending on weather conditions.