Introduction:As a rare variety from Colombia’s Huila region, Pink Bourbon earns its name from its unusually pink-colored coffee cherries, offering distinctive aromatic and flavor potential. This article delves into two classic processing methods—honey and anaerobic washed—for Pink Bourbon beans, covering regional background, varietal characteristics, processing steps, roasting recommendations, as well as practical pour over parameters and flavor profiles to help coffee enthusiasts master the brewing essentials of this highly sought-after bean.

Pink Bourbon is an exceptionally rare and representative coffee variety from Colombia’s Huila region, resulting from a selective breeding process between Red Bourbon and Yellow Bourbon. Its most notable trait is the soft pink hue of the coffee cherries when fully ripe. However, due to the interaction of recessive genes in the pollen, this unique coloration is extremely difficult to stabilize genetically, resulting in very limited production. Today, this variety is primarily found in Colombia and Guatemala, making it a prized choice among specialty coffee enthusiasts.

In Colombia’s Huila region, Pink Bourbon is commonly processed using two methods: honey and anaerobic washed. Though derived from the same variety, these methods yield distinctly different flavor profiles due to their varying processing workflows, making them ideal for coffee enthusiasts eager to explore how processing influences taste.

Colombia is the world’s third-largest coffee exporter, renowned for producing high-quality Arabica beans. The country’s coffee-growing regions are mainly concentrated in the southern highlands at elevations above 1,500 meters, where cool climates, abundant water resources, and fertile volcanic soils contribute to the classic flavors of Colombian coffee—nutty, chocolatey bases paired with bright acidity. Among these, Huila Province stands out as one of the most representative regions. Its hilly terrain and diverse microclimates have made it a hotspot for cultivating special varieties and experimenting with unique processing methods.

Colombia’s major specialty coffee regions from north to south include: Santander and Northern Santander, Antioquia, Tolima, Huila, Cauca, and Nariño. Among them, Huila Province features rugged mountains and elevations exceeding 1,500 meters, making it one of Colombia’s most important hubs for specialty coffee distribution. Cauca Province, even higher in elevation with some areas reaching 2,100 meters and enriched by volcanic soils, provides optimal growing conditions for high-quality coffee. Nariño, bordering the Pacific Ocean and Ecuador, enjoys cool mountainous climates and frequent fog, fostering numerous micro-lots with unique flavor profiles.

In addition to traditional varieties such as Caturra, Bourbon, Typica, and Pacamara, Colombia also cultivates disease-resistant strains like Castillo, Tabi, and Colombia. Furthermore, some smallholder farmers and experimental farms grow rare varieties including Geisha, Mocha, Slender Bourbon, Rume Sudan, Eugenioides, Maragogype, and today’s highlight—Pink Bourbon. Initially intercropped with other Bourbon varieties in Huila, Pink Bourbon gradually gained attention for its distinctive appearance and flavor potential. It is now often selectively harvested and processed as single-plant lots, evolving into a collectible specialty bean.

Pink Bourbon coffee cherries mature into a soft pink color, a result of the genetic interaction between its Red and Yellow Bourbon heritage. However, because the relevant genes are recessive, maintaining a stable pink hue is extremely challenging. As a result, the variety is not only rare but also demands stricter harvesting and sorting—typically requiring manual selection to ensure only fully ripe pink cherries proceed to processing.

The following focuses on two Pink Bourbon processed beans from Colombia’s Huila region: one using the honey method, the other the anaerobic washed method. We’ll explore their flavor profiles and brewing essentials, from processing techniques and roasting suggestions to pour over parameters.

Colombia Huila Honey Processed Pink Bourbon

Origin:Colombia, Huila
Elevation:1760 meters
Variety:Pink Bourbon
Processing Method:Honey
Flavor Profile:Citrus, berries, cherry tomatoes, honey, floral notes; smooth and clean mouthfeel

The honey process (a variation of Honey Process or Pulped Natural) is a water-efficient method that preserves more fruit pulp flavor. The general workflow involves removing floaters and the outer skin, but instead of the traditional fermentation soak in water, the mucilage is mechanically removed, followed by sun drying or mechanical drying until the moisture content drops to around 12%. This method combines the cleanliness of washed processing with the sweetness of natural drying, resulting in softer acidity and more pronounced sweetness.

Roasting Recommendation:Suitable for medium-light to medium roasts to highlight berry and citrus tones while preserving honey-like sweetness.
Pour Over Parameter Suggestion:V60 filter, 90°C water temperature, 1:15 coffee-to-water ratio, 15g coffee dose, grind size passing 80% through a #20 Chinese sieve (approximately medium-fine).
Brewing Technique:Use a pulse pouring method: start with a bloom of double the coffee dose (around 30g) for 30 seconds, then pour in small circles to reach 125g for the first pour. When the water level drops, continue pouring to 225g. Total brew time should be around 2 minutes.

Flavor Expression:The cup opens with clear citrus and juicy berry notes, reminiscent of the bright acidity of cherry tomatoes. As it cools, honey-like sweetness and soft floral tones emerge, delivering a smooth and layered mouthfeel.

Colombia Huila Anaerobic Washed Pink Bourbon

Origin:Colombia, Huila, Finca Esperanza
Elevation:1900 meters
Variety:Pink Bourbon
Processing Method:Anaerobic Washed
Flavor Profile:Dark plum, blackberry, citrus, black tea body, cocoa; bright acidity, deep aftertaste

The anaerobic washed process is a technique that enhances specific flavor compounds by controlling the fermentation environment. The process involves placing ripe coffee cherries in an oxygen-free sealed environment (usually a tank or bag) for initial dry fermentation (about 12 hours), then removing the skins and pulp. The mucilage-covered beans are subsequently placed in an anaerobic container for a second fermentation (about 24 hours). Finally, the beans are slowly dried on raised beds for 20 to 25 days until the moisture content reaches 10–12%.

Anaerobic processing demands precise environmental control; slight variations in temperature, humidity, or timing can lead to over-fermentation and off-flavors, necessitating professional equipment and expertise. When executed successfully, it unveils deep fruity aromas, rich sweetness, and complex layers.

Roasting Recommendation:Recommended medium to medium-dark roasts to bring out dark berry notes like dark plum and blackberry, balancing the black tea and cocoa aftertaste.
Pour Over Parameter Suggestion:V60 filter, 90°C water temperature, 1:15 coffee-to-water ratio, 15g coffee dose, grind size passing 80% through a #20 Chinese sieve (also approximately medium-fine).
Brewing Technique:Also use a pulse pouring method: bloom with 30g water for 30 seconds, then pour in circles to reach 125g for the first pour. Continue pouring to 225g. Total brew time is about 2 minutes.

Flavor Expression:Berry flavors dominate, especially the deep fruitiness of dark plum and blackberry, paired with a refreshing citrus acidity. The mid-palate offers a round honey-like sweetness, while the finish delivers the body of black tea and a hint of cocoa bitterness. The overall flavor is multidimensional with a long-lasting aftertaste.

In summary, Pink Bourbon beans from Colombia’s Huila region—whether showcasing the bright sweetness of the honey process or the deep complexity of the anaerobic washed method—demonstrate the unique potential of this variety. By understanding its regional background, processing differences, and ideal brewing parameters, coffee lovers can not only appreciate its nuanced flavors more deeply but also discover their preferred Pink Bourbon experience based on personal taste preferences.

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