Introduction:This article provides an in-depth analysis of the washed Pink Bourbon coffee beans from the Acevedo region in Huila, Colombia. It explores everything from the unique genetic background of the variety and the microclimate of the growing area, to the washed processing method and its distinctive berry notes—unveiling the charm of this high-altitude specialty bean. Not only does it shed light on why Pink Bourbon is so rare, but it also offers practical brewing references to help you highlight its delicate flavors more accurately.
Colombian coffee has long been renowned for its clean and balanced taste, bright acidity, and rich fruitiness. Among its producing regions, Huila stands out as one of the best. Recognized as part of the country’s “coffee gold belt,” along with Nariño and Tolima, Huila has repeatedly earned international acclaim. The region is celebrated for its smallholder farming practices and unique microclimates.
Among the many high-quality coffee varieties, Pink Bourbon has garnered significant attention in recent years due to its rarity and complex flavor profile. This variety is a natural cross between Yellow Bourbon and Red Bourbon, possessing exceptional flavor potential. However, it has historically been undercultivated due to its extremely low yield and the difficulty in identifying ripeness. Nowadays, with the growing demand for specialty coffee, Pink Bourbon is gradually earning its place among the elite beans.
The Pink Bourbon featured here is grown in the Acevedo region of Huila Province, at an altitude of up to 1,800 meters. This area is a narrow valley on the eastern slopes of the Andes Mountains, characterized by significant day-night temperature variations, mineral-rich volcanic soils, and ample rainfall—all of which create ideal conditions for slow fruit maturation and high sugar accumulation. Over 80% of the coffee here comes from small farms no larger than 3 hectares, most of which are family-run and managed with meticulous care, contributing to the overall high quality of the beans.
The washed Pink Bourbon beans were cultivated by farmer Gabriel Castaño, whose farm Finca La Granada spans just 2 hectares yet is home to 8,000 carefully planted Pink Bourbon coffee trees. Thanks to the high altitude and excellent management, these beans are not only limited in yield but also exhibit extraordinary aroma and complexity. Especially during cupping, they display intense berry notes and bright fruity acidity, quickly drawing attention from the market.
This imported washed Pink Bourbon from Huila, Colombia, is processed entirely using the traditional washed method. First, the harvested coffee cherries undergo flotation to remove unripe or overripe fruits. Then, a machine is used to strip away the skin and pulp, leaving the mucilage-covered parchment beans. Next, the parchment beans are placed in cement tanks for 24 to 36 hours of fermentation, during which microbial activity removes the remaining fruit mucilage. Temperature and time control during this stage have a significant impact on the purity of the final flavor and require careful management.
After fermentation, the parchment beans are moved under UV-resistant plastic canopies for approximately 15 days of sun drying. During this process, the beans are turned daily to ensure even drying, and the moisture content is strictly controlled between 11% and 12% to facilitate subsequent storage and grinding performance.
The final product, this washed Pink Bourbon, is grown at altitudes ranging from 1,600 to 1,800 meters.Processing method: standard washedIt features distinct flavor notes ofraspberry, ripe grape, sparkling water, cherry tomato, and caramel. It has a bright acidity and a full-bodied mouthfeel, making it an excellent choice for pour over enthusiasts who enjoy fruity profiles.
Practical tip: If you’d like to brew this Pink Bourbon at home using a pour over method, we recommend using a medium-light roast. Grind size can be similar to that of fine sugar, with water temperature controlled between 90–92°C. A brew ratio of 1:15 to 1:16, paired with a three-pour technique, will help fully bring out the berry notes and sweetness. For filter cones, either a V60-style (cone-shaped) or a flat-bottomed (fan-shaped) dripper will work, but ensure a stable flow rate to avoid over-extraction or excessive acidity.
In summary, this washed Pink Bourbon from the Acevedo region of Huila, Colombia, combines the advantages of high altitude, the rarity of the variety, and refined processing techniques. It is a premium coffee that showcases the terroir and varietal potential of the region. It is not only perfect for coffee enthusiasts seeking a deeper tasting experience, but also a must-study subject for home roasters and baristas alike.
The above content is compiled by CoffeeHunters, a coffee news website.
