Alirio's Pink Bourbon is brimming with sweetness and has big, palate-filling presence. Layers of jammy citrus, cola and grapefruit meet white cherry and honey to make every sip a complex, and intense tasting experience.
*Order by 9 am Monday for Wednesday local delivery/shipment or Thursday 9 am for Saturday local delivery/ shipment.
Producer El Placer
Region El Mesón, Huila, Colombia
Varieties Pink Bourbon
Altitude 1650 masl
Alirio, together with his wife Anayibe, and neighbouring local farmers near Bruselas, Huila make up Los Guacharos. As a collective, Los Guacharos are working to move away from the use of synthetic chemical inputs on their farms and towards a more sustainable, biodynamic form of agriculture. Alirio has put a lot of effort and focus into specializing in adventurous varieties at his farm El Placer. These include Pink Bourbon, Bourbon Aji, Chirroso and Sidra. This particular lot of Pink Bourbon is one of the first from his recent plantings. To learn more about the work that Alirio and Los Guacharos are doing in the realms of sustainability, biodynamics and coffee quality you can check out this pdf from our importing partner Shared Source.
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.
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.
36-40 hours in-cherry fermentation, followed by a secondary, 36-40 hour post-de-pulping fermentation. Sun-dried for 15 days and then finally dried under shade for 10 more days.