Variety: Pink Bourbon | Process: Washed | Altitude: 1700 MASL | Harvest: July 2021 | Producer: Carlos Trujillo, Finca Patio Bonito | Region: Caldono, Cauca
Floral and sweet, with notes of raspberry jam, orange zest & kiwi.
Pink Bourbon is making a splash right now and rightly so. When Red and Yellow Bourbon plants are crossed and certain recessive genes come together, the resulting hybrid can produce coffee cherries that ripen to a pinky colour. More importantly, the coffee is deliciously aromatic with tropical flavour notes, like this microlot grown by Carlos Trujillo. We detected hints of jasmine in the aroma, with a beautifully bright acidity and great cup clarity. It takes commitment to produce Pink Bourbon because the plants must be isolated from other coffees trees. Not only are Carlos and his family passionate in their pursuit of this outstanding cup quality, they are also deeply committed to soil conservation on their 5 hectare farm. The family motto? “The best legacy we can leave to our children is: love, knowledge, and a planet in which to live." We couldn't agree more.
Coffees at Patio Bonito are picked ripe (scarlet red cherries for the Colombia, deep purple for the Castillo, and pink for the Pink Bourbon), then put into the hopper of a depulper overnight; they are depulped the next day, then sorted using a zaranda before being fermented dry for 22 hours. The coffee is washed three times, then put in parabolic dryers for 12–14 days.