Introduction:An in-depth exploration of the rare Pink Bourbon coffee beans from Colombia’s Huila region, covering their varietal origins, two unique processing methods, as well as practical pour over parameters and flavor profiles — helping coffee enthusiasts master the brewing techniques and sensory characteristics of this premium bean.

Colombia consistently ranks as the world’s third-largest coffee exporter, renowned for its stable supply of high-quality Arabica beans. Among them, the Huila region stands out as a flagship area for specialty coffee in the country, not only blessed with superior altitude conditions but also an exceptionally favorable microclimate for coffee cultivation. The Pink Bourbon beans selected from this region come in two processing methods — semi-washed and anaerobic washed — offering vastly different flavor profiles, making it an excellent case study for understanding how processing methods influence coffee.

Pink Bourbon is a rare variety resulting from a cross between Red Bourbon and Yellow Bourbon. Due to the complex genetic mechanisms governing pigmentation, the coffee cherries take on a soft pink hue upon ripening. However, its stable expression is challenging, resulting in very low yields, primarily found in Colombia and a few Central American regions. This bean not only boasts a distinctive appearance but also captures the attention of coffee professionals and enthusiasts for its refined flavors.

Located in the northwest of South America and bordering Panama, Colombia gradually developed into a major global Arabica exporter after coffee trees were introduced from the French Antilles via Venezuela in 1808. Beyond coffee, the country is also known for its "Four Treasures" alongside flowers, gold, and emeralds. Its main specialty coffee regions are concentrated in the southern high-altitude areas, including Huila, Cauca, Tolima, and Nariño. These regions mostly sit at elevations above 1,500 meters, featuring cool climates and significant diurnal temperature variations that facilitate the slow maturation of coffee cherries and the accumulation of rich flavors.

Among these regions, the San Augustin area in Huila Province is particularly renowned, not only for its fertile soil and abundant water resources, but also for producing coffee beans known for their pronounced nutty, chocolatey notes and notable sweetness. Pink Bourbon has emerged in recent years as one of the area’s standout specialty varieties.

Common coffee varieties in Colombia include Caturra, Bourbon, Typica, Pacas, as well as disease-resistant types such as Castillo, Tabi, and Colombia. Although not mainstream, Pink Bourbon has gradually gained market attention for its rarity and distinctive fruity aromas. This variety was first planted in Huila, initially intercropped with other Bourbon varieties, before gradually being processed as a single-origin variety. It has drawn attention for its rare pink fruit coloration and diverse flavor expressions.

The semi-washed Pink Bourbon launched by the industry is grown at an altitude of 1,760 meters. It features distinct citrus, berry, and cherry tomato flavors, paired with honey-like sweetness and subtle floral notes. The acidity and sweetness are well-balanced with clear layering. The so-called semi-washed process is an improved version of the traditional washed method. It starts with removing floaters and pulp, followed by mechanically scraping off the mucilage, thus eliminating the lengthy fermentation and multiple washing steps. Finally, the beans are dried either by sun or machine until their moisture content reaches 12%. This method combines the cleanliness of washed processing with the gentle sweetness of natural drying, resulting in softer acidity and more direct sweetness.

For roasting recommendations, this bean suits medium-light roasts to preserve its fruity aromas and acidity. As for pour over parameters, it is recommended to use a V60 filter, with water temperature controlled at 90°C, a brew ratio of 1:15, 15 grams of coffee, and a grind size roughly equivalent to 80% passing through a Chinese No. 20 sieve. The suggested step-by-step extraction process is as follows: start with a 30-second bloom using 30 grams of water, then pour in a small circular motion up to 125 grams for the first pour. After the water level drops, pour again up to 225 grams. The total extraction time is around 2 minutes. These parameters help clearly highlight the bean’s layers and nuanced flavor details.

In terms of flavor profile, this semi-washed Pink Bourbon offers a bright entrance of fresh citrus, berries, and a slight cherry tomato acidity. As it cools, it gradually reveals a honey-like gentle sweetness, with a finish accompanied by delicate floral notes. The overall mouthfeel is clean and smooth, making it ideal for those who enjoy vibrant fruit acidity and a balanced sweet profile.

Another Pink Bourbon processed via anaerobic washed method comes from the Esperanza Estate in Huila, grown at an even higher altitude of 1,900 meters, with a more complex processing procedure. After harvest, the coffee cherries undergo 12 hours of dry fermentation (placed in polypropylene woven bags), followed by pulp removal, and then 24 hours of anaerobic fermentation (sealed in plastic tanks, completely isolated from oxygen). Finally, the beans are slowly dried on raised beds for 20 to 25 days until their moisture content drops to 10–12%. Anaerobic processing enhances flavor complexity but demands highly precise control over the fermentation environment, as over-fermentation can easily lead to off-flavors.

This anaerobic washed Pink Bourbon exhibits a richer flavor profile, showcasing dark berry notes such as black plum and blackberry, paired with distinct citrus acidity and a black tea-like body. The finish carries a pronounced cocoa note and a full-bodied aftertaste. With its layered complexity, it is well-suited for coffee lovers who prefer intense fruitiness and a rich mouthfeel.

It is also recommended to use a V60 filter for pour over brewing, with water temperature at 90°C, a brew ratio of 1:15, 15 grams of coffee, and the same grind size as the previous bean. For brewing technique, begin with a 30-second bloom using 30 grams of water, then pour up to 125 grams for the first pour, followed by additional water to reach 225 grams to complete the extraction. The total brewing time remains around 2 minutes. These parameters are designed to fully release the complex aromas and textures brought about by the anaerobic process.

In summary, the Pink Bourbon coffee beans from Colombia’s Huila region, whether processed via semi-washed or anaerobic washed methods, showcase the unique potential of this variety. The former excels with its fresh fruit aromas and honeyed sweetness, making it suitable for everyday enjoyment and those new to Pink Bourbon. The latter shines with its bold berry and tea-like flavors, catering more to advanced enthusiasts seeking depth. Mastering the right roasting and pour over parameters allows for a fuller expression of this rare bean’s captivating character.

The above content is compiled by CoffeeHunters, a coffee news website.