Description

500g Pink Bourbon Coffee

Product Description:

Experience the exquisite taste of 500g Pink Bourbon Coffee, a rare and sought-after coffee variety originating from Ethiopia but cultivated in the lush highlands of Colombia. This exceptional coffee is known for its floral aroma, rich chocolate-orange body, and lingering lavender complexity, making it a standout choice for specialty coffee lovers.

Pink Bourbon gained international attention when it outshined Gesha in the 2022 Colombia Cup of Excellence, earning two spots in the top 10. Grown at high altitudes in San Adolfo, Huila, by dedicated farmer Rutber Quisabony, this coffee boasts both superior disease resistance and an outstanding flavour profile.

Despite its name, genetic testing has confirmed that Pink Bourbon is not a Bourbon hybrid but a landrace variety from Ethiopia. Its vibrant pink cherries and unparalleled taste make it a prized selection for coffee connoisseurs.

About the Grower — Jairo Arcila & Santa Mónica Pink Bourbon

Jairo Arcila is a third-generation coffee grower from the Quindío region of Colombia, continuing a family legacy rooted in craft, innovation, and care. Growing coffee was central to Jairo’s life long before many specialty trends emerged — he spent over 40 years managing one of Colombia’s largest coffee exporters before dedicating himself fully to farming at his own estate in Santa Mónica.

Santa Mónica Pink Bourbon — Anaerobic Natural Drying Process

The Pink Bourbon lot from Santa Mónica undergoes a dry anaerobic fermentation that makes it stand out in the specialty coffee world. Unlike conventional washed or natural processes, anaerobic fermentation takes place in sealed, oxygen-free environments, which drives unique biochemical reactions within the coffee cherries before they are dried.

In this case:

Ripe cherries remain whole during fermentation, preserving sugars and aromatic compounds.
The beans are left in a dry anaerobic state for around 72 hours, sometimes with additions like fruit or yeast to influence complexity.
After fermentation, the cherries are pulped and dried on raised beds below ~35 °C until optimal moisture is reached.

This careful method slows fermentation and enhances depth, resulting in a coffee that is both clean and intensely expressive — combining fruit sweetness, floral aromatics, and layered complexity in a way that typical washed or natural processed coffees cannot.