Introduction:Pink Bourbon is a rare coffee variety resulting from the crossbreeding of Red Bourbon and Yellow Bourbon. Not only is it produced in limited quantities, but its cultivation also demands stringent conditions, making it particularly precious. This article delves into the Pink Bourbon produced in Colombia’s high-altitude regions, exploring everything from the terroir and washed processing methods to its unique juicy body and floral-fruity aftertaste. It also provides professional-grade pour over parameters and step-by-step extraction guidance to help coffee enthusiasts accurately recreate its delicate flavor profile at home.
Pink Bourbon is a special coffee variety cultivated through the hybridization of Red Bourbon and Yellow Bourbon. Due to its genetic characteristics, it exhibits relatively low reproductive stability, resulting in limited yields. Precisely for this reason, each batch of Pink Bourbon is exceptionally valuable. This variety not only boasts good disease resistance but also, due to the challenges involved in its cultivation, requires meticulous management by farmers—from immediate post-harvest processing to conducting both washed and sun-drying processes entirely on rooftops—to ensure the purity and nuanced expression of the coffee’s flavors.
This coffee, known as Pink Bourbon, actually comes from Finca La Granada, a farm managed by Gabriel Castaño. The farm is located in the Acevedo region of Colombia’s Huila department, which has the second highest altitude among the country’s micro-regions, with an average elevation of 1,800 meters. The high altitude combined with significant day-night temperature variations allows the coffee trees to accumulate richer flavor compounds during growth, while also contributing to the distinctive bright acidity and complex aroma of Pink Bourbon.
Although the farm is not large—covering just 2 hectares—it meticulously cultivates 8,000 Pink Bourbon coffee trees. Under such carefully managed conditions, the coffee produced demonstrates highly distinctive flavor profiles during cupping, gradually earning a solid reputation within the specialty coffee community.
In terms of processing, this Colombian Pink Bourbon employs a traditional and meticulous fully washed method. First, the harvested coffee cherries undergo flotation to remove unripe or defective beans, after which the pulp is removed, leaving the parchment-covered beans for fermentation. Fermentation takes place in cement tanks for 24 to 36 hours, with the goal of thoroughly removing the residual mucilage layer. Once fermentation is complete, the beans are moved under UV-resistant plastic canopies for sun drying, a process that takes approximately 15 days to ensure stable moisture content and the full preservation of flavors.
If you’d like to experience the unique charm of this Pink Bourbon at home through pour over brewing, here are professional-grade pour over parameters and practical recommendations: it is suggested to use 15 grams of coffee grounds, with a water temperature of around 90°C and a brew ratio of 1:15. Employing the classic step brewing technique helps achieve even extraction and highlights its multi-layered flavors.
The specific steps are as follows: start with a 30-second bloom using 32 grams of water to activate the aromatic release of the coffee grounds; then pour water up to a total of 125 grams for the first pour, and when the water level gradually drops and is about to expose the coffee bed, pour again up to 225 grams while maintaining a steady flow rate; finally, stop pouring when the water level nears exposing the coffee bed again, remove the filter cone, and end the extraction. The overall extraction time is recommended to be around 2 minutes. Precise timing helps balance acidity, sweetness, and body.
The flavor profile of this Pink Bourbon is clear and well-defined. Upon tasting, one can immediately perceive bright notes of grapefruit and blueberry acidity, accompanied by a sweet orange-like fruity juiciness. The mid-palate unfolds elegant floral layers, while the aftertaste lingers with a warm and enduring brown sugar sweetness. The overall performance is balanced and layered, making it highly suitable for coffee lovers who enjoy a combination of fruity and sweet profiles.
For those trying Pink Bourbon or high-altitude washed beans for the first time, it is recommended to fine-tune water temperature and grind size according to personal taste preferences. For example, if you prefer brighter acidity, you may slightly increase the water temperature to 91–92°C; if you wish for a more pronounced sweetness, you can lower the temperature to 88–89°C and moderately extend the extraction time. Additionally, the brew ratio can be adjusted slightly based on brewing equipment—for instance, using 1:15 with a V60, or considering 1:16 with a fan-shaped filter cone to achieve a rounder mouthfeel.
The above content is compiled by CoffeeHunters, a coffee news website.
