Colombia Pink Bourbon - Honey + Rose Tea

Varietal: Pink Bourbon
Farm: Santa Mónica
Altitude: 1450–1500 m.a.s.l
Drying Time: 8 days
Temperature: 18–28°C
Annual Rainfall: 1800–2000 mm
Cupping Score: 88.5
Taste Notes: Rose Petals, Raisins, Caramel, Mandarin

Processing Notes:
Only the ripest cherries are harvested and transported to the La Pradera processing center in grain pro bags or special tanks to preserve freshness. After being floated to remove low-density beans, the cherries undergo a 72-hour dry anaerobic fermentation process with the pulp on. During this stage, smashed roses are added to create a structure and depth reminiscent of rose tea. Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. The coffee is then spread out in drying stations and turned regularly until it reaches an ideal moisture content of 9.5%–11%

Origins of this Coffee Variety:
The Pink Bourbon variety is widely believed to have emerged as a natural mutation around 1980 in the San Adolfo region of Huila, Colombia, at an elevation of 2,100 m.a.s.l.. While initially thought to be a mutation of Red and Yellow Bourbon, some researchers propose it may trace its lineage to an Ethiopian landrace variety. It is a high-altitude variety that thrives best between 1,700 to 2,100 m.a.s.l., known for its medium stature, reddish-pink cherry hue, and a cup profile characterised by sweet, fruity, and floral notes with vibrant acidity.