Introduction:As a rare hybrid of Red Bourbon and Yellow Bourbon, Pink Bourbon boasts extremely low yields and high disease resistance, making it a prized gem among specialty coffee enthusiasts. This article delves into the washed Pink Bourbon beans from Sunflower Estate in Huila, Colombia, covering everything from the terroir and variety characteristics to its unique processing method. It also provides detailed V60 pour-over brewing recommendations, including grind size, brew ratio, pulse pouring techniques, and optimal extraction time, helping you fully showcase its bright red fruit acidity and herbal floral notes.
Pink Bourbon is a rare coffee variety resulting from the crossbreeding of Red Bourbon and Yellow Bourbon. Not only is it low in breeding stability, but its yield is also relatively scarce, adding to its value. This washed Pink Bourbon from Sunflower Estate in the San Adolfo region of Huila Province, Colombia, stands out with its bright fruit acidity reminiscent of Kenyan beans and distinctive herbal aroma, making it a top choice for many pour-over enthusiasts looking to try something new.
Sunflower Estate pays great attention to the post-harvest processing of coffee cherries. The fruits are immediately subjected to washed processing after picking, with fermentation and drying both taking place on the estate’s rooftop to ensure a clean environment and stable temperature, effectively enhancing the coffee’s purity and clarity of flavor. Thanks to this rigorous post-processing procedure, the batch demonstrates exceptional cleanliness and delicate layers during cupping.
This Pink Bourbon is grown at an altitude of approximately 1,700 meters. The high-altitude environment slows down the ripening process of the coffee cherries, aiding in the accumulation of flavor compounds and resulting in its bright acidity and complex aromatic profile. Upon tasting, you can detect red fruit notes akin to cherry and berries, accompanied by subtle floral aromas of jasmine and thyme, with a clean and lingering finish.
Due to the extremely limited production of Pink Bourbon, it typically appears only in small-batch specialty coffees, which is why its green bean grade is generally higher, reflecting stricter screening and quality control. For coffee farmers, the cultivation and harvesting process is more challenging—not only because the plants are scarce, but also because harvesting requires careful manual selection to ensure only fully ripe cherries are picked, further elevating the final flavor expression.
If you’d like to fully showcase the flavor potential of this Pink Bourbon at home through pour-over brewing, here are practical extraction suggestions tailored for the V60 dripper. It is recommended to use a medium-fine grind, roughly equivalent to the Baratza BG-6S grind setting, with a brew ratio range of 1:15 to 1:18, which can be fine-tuned based on personal taste preferences for strength.
The specific pour-over steps are as follows: Begin with a 30-second bloom using 30 grams of water to activate the release of aromatic compounds from the coffee grounds; then proceed with the main pour. Pause the second pour when you reach 125 grams of water, waiting for the water level to drop slightly—just before the coffee bed becomes exposed—before continuing the third pour to 225 grams, and wait again. When the water level in the dripper is about to fully drain and the coffee bed is nearly exposed, remove the dripper. The total extraction time should ideally be around 2 minutes.
Mastering these basic parameters and operational details will effectively help you extract the Pink Bourbon beans’ vibrant fruit acidity, delicate floral notes, and rich layered flavors, delivering every sip with the unique character of Colombia’s highlands. For coffee lovers trying this variety for the first time, this washed Pink Bourbon is not just a treat for the palate but also an excellent entry point to understanding the diversity of specialty coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
