Divino Niño Pink Bourbon

Varietal separation is rare for community lots. The Divino Niño growers group shows what's possible when a community puts their effort towards quality. We find this single variety Pink Bourbon to be delicate and layered, showing light berry and oolong.

*Order by Monday noon for Wednesday local delivery/shipment or Wednesday noon for Saturday local delivery/ shipment.

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Divino Niño


Producer     Cooperativa Divino Niño & ASOCAFOR

Region         Sauza, Huila

Varieties       Pink Bourbon

Process         Washed

Altitude         1300 - 1750 masl

Importer     Osito


Divino Niño

Divino Niño is a group of 50+ farming families in Sauza, Huila. The group is led by their president Edilma Polania Bermeo. This coffee is a single variety Pink Bourbon community blend from the farmers of Divino Niño. Our importing partner, Osito has started producing these single variety community lots when there are several very small deliveries of Pink Bourbon or Gesha. These deliveries are so small that it is difficult to create single farmer lots out of them. By separating these sought-after varieties, and combining them with the same varieties from other farmers, Divino Niño is able to attain higher prices, rather than blending them into multi-variety community blends. This year we are proud to be serving two variety separations from Divino Niño: Pink Bourbon, and Gesha.


Of the many growing regions in Colombia, the mountainous department of Huila in the south west of the country grows the most coffee. Huila enjoys a wide diversity of micro-climates, temperatures, altitudes and coffee varieties. In fact, coffee is grown in 35 of Huila's 37 municipalities. All of this means that the coffee coming out of this region is as diverse as the variables that influence its production.

Pink Bourbon

Originally a natural hybrid of Red and Yellow Bourbon, this variety, famed for its characteristically pink ripened cherries and equally unique flavour characteristics, has become highly sought-after and more frequently cultivated as of late. Successful cultivation of this variety is difficult and requires careful isolation in order to maintain its distinctive colour and bright, fruity and floral profile.



Coffee is pulped, and then dry fermented for 36-48 hours and before. being washed. The coffee is then dried for roughly 15 days.

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