Process Description

Pink Bourbon is a genetic jewel derived from spontaneous mutations of traditional Bourbon, renowned for its balance, juicy acidity, and fruity complexity. Cultivated in Finca el Paraíso under conditions of high humidity and volcanic terroir, it develops a vibrant, floral, and fruity cup, with a natural sweetness that makes it ideal for both filter coffee and light espresso.

This washed Pink Bourbon, cultivated on the El Paraíso farm, captures the essence of the humid climate, volcanic soil, and biodiversity of the area.

The result is a refined, floral cup with a juicy and complex acidity reminiscent of sweet citrus fruits.

The carefully controlled process allows this coffee to express its geographical typicity with elegance and cleanliness.

The Pink Bourbon varieties adapted to the Cauca region have been characterized by having a delicate, citric, and aromatic profile, which, thanks to the climatic conditions, the altitude, the terroir, and the intense rains throughout the year, allow them to develop a brilliant profile that highlights the quality of this variety.

Careful selection of Pink Bourbon cherries at their optimal point of physiological ripeness is fundamental to ensure sweetness and consistency.

An ozone disinfection process precedes fermentation, guaranteeing a contaminant-free environment.

Following immediate depulping, a controlled anaerobic fermentation of 24 to 36 hours takes place in sealed tanks, with the inoculation of Lactobacillus to intensify the smoothness and sweet notes.

A double thermal wash, starting with immersion in hot water at 48°C and culminating in a cold water shock at 4°C, seals the delicate aromatic compounds.

Drying is carried out in a dehumidifier for 30 to 40 hours, ensuring a homogeneous and controlled moisture loss.

Finally, the coffee is stabilized and hulled, being kept in a cool and controlled environment to preserve its exceptional freshness.