Country / Region
Colombia/Huila
Variety
Pink Bourbon
Process
Washed
Taste Description
Juicy, Peaches, Fruits, Honey, Floral, Sweet citrus
Cup Score:
87
Altitude [MASL]
1500-2100
Weight
Whole beans, 200 grams
COLOMBIA MELAO PINK BOURBON Washed
Regular price
182 kr
Regular price
Sale price
182 kr
Unit price
per
Tax included.
Shipping calculated at checkout.
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Pink Bourbon has become a staple of Colombia in recent years, standing out for its consistently sweet profile. This sweetness is reminiscent of what Colombians know as 'Melao,' a syrup made from melted panela and water, used to sweeten desserts. In this way, Pink Bourbon is like a dessert in a cup, full of sweetness and character.
This variety is widely spread in the southern part of the department of Huila and is now making its way north and into other departments. According to producers, Pink Bourbon originated on a farm in the “vereda” of San Adolfo in the municipality of Acevedo, Huila. There, the plant began to exhibit unique traits, such as its famous pinkish hue with stripes when ripe. When cupped, it revealed a distinctive, unique, and consistent profile, which led to its growing popularity. From the original farm, seedlings were sold to other producers and, in some cases, gifted to friends.
Many coffee producers in Huila have planted Pink Bourbon over the past 10 years, as it consistently produces high-quality cups regardless of the processing method (washed, honey, or natural). It has adapted well to climatic changes and has not been significantly affected by pests and diseases such as leaf rust, maintaining a good production yield.
Several DNA studies have shown that Pink Bourbon is closely related to an Ethiopian landrace, though the exact details remain unspecified. The name "Pink Bourbon" became popular because early producers thought the tree resembled a Bourbon variety and noted its distinct pink hue. The name stuck and is now widely recognized.
COFFEE PROCESS
The producers of the south of Huila contributing to Melao’ start the coffee process with a selective manual picking of the ripe cherries, for which they typically hire cherry pickers. The cherries are taken to the wet mill at the farm where some producers perform an in-cherry fermentation, ranging from 24 to 36 hours, either in bags, closed bins, or in the reception container. Some producers go directly to pulping the cherries. When pulping, it has become more common to use a small quantity of water just to help with the movement, or no water at all.
For the fermentation, most producers still use traditional tiled-covered tanks, while some have started using airtight plastic bins. The fermentation can last from 24 hours up to 50 hours. Afterward, the coffee is washed one or two times and then taken to the drying area.
Regarding the drying process, some producers first dry the coffee in the shade to drain the excess water. Then, the coffee is taken to the main drying area, which is typically a covered drying space. In total, it takes from 15 to 25 days for the coffee to achieve its ideal level of moisture. After this, the producers gather the coffee and store it in a storage place in the house for one to two weeks. When ready, they take the coffee to one of Caravela’s purchasing stations in the south of Huila, where a physical and sensory analysis is carried out.
Ingredients
All our coffees are delivered whole beans, 200 grams.
