Colombia Pink Bourbon
Colombia Pink Bourbon
Colombia Pink Bourbon
Colombia Pink Bourbon
Colombia Pink Bourbon
Colombia Pink Bourbon
Colombia Pink Bourbon

Colombia Pink Bourbon

$24.00 Sale • Save

Tropical fruit and honey lead in this washed Pink Bourbon from Huila, with stone fruit sweetness and a clean, lifted finish. The cup is bright without sharpness, layered but controlled. A classic Pink Bourbon profile that’s lively, elegant, and easy to appreciate.

We selected this coffee in collaboration with Azahar, whose Bourbon Project focuses on traceable premiums and producer-first pricing for smallholder farmers.

Cup Profile:
Tropical fruit, honey, stone fruit, bright sweetness

Variety:
Pink Bourbon

Process:
Washed

Fermentation:
24 hours in cherry, de-pulped, 48-120 hours in tanks

Region:
Huila

Producer:
Four smallholder partners

Elevation:
1,600-1,800 MASL

Grind Whole Bean
Size 340g
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Origin Story

This coffee is part of Azahar’s Bourbon Project, an initiative focused on preserving Colombia’s older Bourbon varieties at a time when many producers are moving toward higher-yield cultivars. Pink Bourbon is especially rare and demanding, with low yields and strict harvesting requirements.

Working with Azahar’s director of quality in Pitalito, Gustavo Vega, four smallholder producers contributed to this community lot. Cherries were carefully separated during harvest, and each producer’s coffee was processed individually before being blended for consistency and balance.

Because of the labour involved, producers were paid a premium well above the local market rate. The goal of the project is simple: to reward careful work, protect heritage varieties, and make coffees like this viable for farmers over the long term.

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Brew Guide

Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.

Espresso Machine

  1. Grind coffee very fine. It should be similar to confectioners sugar.
  2. Weigh your dose. 19 grams is a good starting point.
  3. Distribute the ground coffee as evenly as possible. There are tools for this or you can do it by hand.
  4. Tamp the coffee, making sure the bed of grounds is as level as possible.
  5. Purge your group head by running a small amount of water into the drip tray.
  6. Insert the portafilter and engage the brew right away.
  7. The shot should take several seconds to start flowing and the total time should be around 30 seconds.
  8. If you are making a milk drink you can steam the milk while your shot is pouring.

A few espresso fundamentals:

  • Always brew with a clean, hot, dry portafilter.
  • Use your hand to swipe away any loose grounds on the rim or tabs of the portafilter before inserting to brew.
  • If the shot is running too slow you need to coarsen the grind. If the shot is running too fast fine the grind.
  • Make grind adjustments in small increments.
  • Always pull a couple of shots after an adjustment before deciding whether or not to readjust.
  • Always purge off a bit of steam before and after you steam milk to clean the wand out. Never soak the steam wand or leave it submerged in milk.
Moka Pot

  1. Add preheated water to the fill line.
  2. Grind your coffee to a medium setting, similar to table salt. Add 15-17 grams to the filter basket.
  3. Screw on the top portion of the brewer. Careful as it will be hot.
  4. Place brewer on your burner over medium heat.
  5. Open the lid to view the brewing and remove from the burner when the stream starts to go from brown to blonde.
  6. Enjoy straight up or add some hot water for a mellower cup.
Aeropress

  1. Place the top portion of the brewer upside down on table
  2. Fit the bottom section over the rubber basket (At this point the numbers should be upside down on both parts of the brewer.)
  3. Put in 15 grams of medium ground coffee
  4. Pour in hot water to top (around 250 grams)
  5. Stir and make sure there are no dry grounds hiding at the bottom
  6. Let sit for 45 seconds
  7. Affix the filter cap with a wetted paper filter into the fitting (this should be at the top at this point) and depress a tiny bit so the slurry is close to the filter.
  8. Carefully invert the entire brewer onto your heated mug and press to the bottom.
Chemex

  1. Wet filter with boiling water
  2. Put in 40 grams of medium ground coffee
  3. Pour in 200 grams of water & allow coffee to bloom
  4. Pour in remaining 480 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. Let drip till done
French Press

  1. Put in 55 grams of coarse ground coffee
  2. Pour in 935 grams of water just off the boil
  3. Stir
  4. Fit top on to retain heat and wait 4 minutes
  5. Plunge
  6. Decant to another vessel
Conical Pour Over

  1. Wet filter with boiling water and discard water
  2. Put in 20 grams of medium ground coffee
  3. Pour in 100 grams of water & allow coffee to bloom
  4. Pour in remaining 240 grams of water little by little & use the stream of the water to push any grounds off the sides of the filter
  5. When all water is in stir once in a circular motion
  6. Let drip till done

Worth A Try