Colombia Progreso Pink Bourbon
$23.00 – $108.00
Andres Muñoz’ story, like many we encounter on the green side of coffee, is truly humbling.
He worked as a migrant coffee picker for 15 years in the state of Huila, all the while saving small sums until he was able to purchase land for his own farm in his home state of Nariño. The varietals that he planted for the commodity market eventually gave way to pink bourbon and caturra, and after that, he doubled down again, pulling up the caturra and going all in with pink bourbon. He sees high quality coffee specialty coffee as his best shot at earning a decent living.
With a farm that sits at 2100 meters in the southern department of Nariño, his conditions couldn’t be much better for producing specialty Colombian coffee. The combination of warm days and cool evenings makes for dense, slow growing beans with lots of character. He also applies an extended and sealed fermentation process to his coffee. While not a true anaerobic conversion, it provides another layer of nuance.
The dry grounds are unique, in that they have a toasty sweetness—think chocolate chip cookie (or brown bread, as one of our baristas noted)—while also hinting at a yellow and pink top end quality. It’s often the case that pink bourbon manifests “pink” qualities in the cup, and while I’m sure some of it is just the power of suggestion, we’ve cupped (and roasted) enough of them know the pink qualities are usually there. In this example, the dry fragrance is a little more muted, but I still find a little bit of bubble gum and watermelon. In the cup, we find watermelon, plum skin-like tannins, and lime acidity. It’s a nuanced, balanced and delicious all day drinker.
Location: huila
Elevation: 1800 MASL
Varietal: pink bourbon
Process: double dry fermentation honey process
ADDITIONAL INFORMATION
Andres Muñoz’ story, like many we encounter on the green side of coffee, is truly humbling.
He worked as a migrant coffee picker for 15 years in the state of Huila, all the while saving small sums until he was able to purchase land for his own farm in his home state of Nariño. The varietals that he planted for the commodity market eventually gave way to pink bourbon and caturra, and after that, he doubled down again, pulling up the caturra and going all in with pink bourbon. He sees high quality coffee specialty coffee as his best shot at earning a decent living.
With a farm that sits at 2100 meters in the southern department of Nariño, his conditions couldn’t be much better for producing specialty Colombian coffee. The combination of warm days and cool evenings makes for dense, slow growing beans with lots of character. He also applies an extended and sealed fermentation process to his coffee. While not a true anaerobic conversion, it provides another layer of nuance.
The dry grounds are unique, in that they have a toasty sweetness—think chocolate chip cookie (or brown bread, as one of our baristas noted)—while also hinting at a yellow and pink top end quality. It’s often the case that pink bourbon manifests “pink” qualities in the cup, and while I’m sure some of it is just the power of suggestion, we’ve cupped (and roasted) enough of them know the pink qualities are usually there. In this example, the dry fragrance is a little more muted, but I still find a little bit of bubble gum and watermelon. In the cup, we find watermelon, plum skin-like tannins, and lime acidity. It’s a nuanced, balanced and delicious all day drinker.
Location: huila
Elevation: 1800 MASL
Varietal: pink bourbon
Process: double dry fermentation honey process