THIS IS PERFECT FOR:
Sipping and savouring
Most bourbon varietals in the coffee world is red, yellow, or occasionally orange, whereas pink bourbon is probably the rarest of the types. It’s more difficult to grow, low-yielding, and can be susceptible to difficulties and pests, so when we find some, we tend to get pretty excited.
We found this lot on a trip to Colombia in May (you can read about it here) and the exporter that hosted us, Banexport, were very good to us. One of their team, a wonderful lady called Paola Trujillo, was our guide for the 4 days we were there, and tasted coffees with us every afternoon. She’s an accomplished cupper (taster) and both she and I (Chris) gave this coffee a really high score. In fact, it was the highest score I gave to any coffee whilst I was there. As we taste coffees without knowing where they’re from, imagine the happiness when the Banexport team revealed that this coffee was in fact grown by her father, Carlos Trujillo, on their family farm.
Carlos’s farm is called Finca Patio Bonito (“pretty courtyard”), and he’s been farming for 40 years, along with his wife Maria Angela, who is also a schoolteacher. Five years ago, he started working with Banexport, and the partnership has dramatically improved the prices he sells his coffee for, the increase in production they’ve helped him with, the learning they’ve done together, and the improvements on the infrastructure and processing equipment on the farm. This is a perfect example of why working with good exporters, good traders, and (hopefully) good roasters can make a long-term difference to farmers. Pink bourbon cherries are picked when perfectly ripe, then processed using a “superficial & core” fermentation technique, which Carlos & Banexport have been experimenting with. The coffee is left to ferment for 12 hours (superficial), at which point the coffee cherry skin and most of the fruity layer is removed. The coffee then undergoes a second (core) fermentation, for another 10 hours, before being washed 3 times, and then dried on raised beds in a parabolic dryer.
This coffee is beautiful – we’ve been drinking it for a couple of weeks and we’ve tasted the following; pink lemonade, raspberry, strawberry, lavender, champagne, hints of ginger, blueberry, milk chocolate, toffee, and some others as well. It’s perfectly suited to filter brew methods (V60, Chemex, batch brew), but with some careful work will result in an outrageously complex espresso.
This is the first year of what we hope will be a long relationship with Senor Carlos, so we’ll keep you in the loop via this site as to any updates for 2020, as and when they happen. Enjoy!
PART OF OUR NEIGHBOURHOOD:
COFFEE BEAN SPECIFICATION
Señor Carlos Arturo Trujillo
We love this coffee brewed for: