Colombia, L.A.C Pink Bourbon

Producer Luis Anibal Calderon Farm/Mill Villa Betulia Cultivar Pink Bourbon Process Anaerobic Natural Location Acevedo, Huila Altitude 1,500 - 1,600 maslmasl Harvest May - June Expect notes of Mango, Fermented Pineapple, Floral. Yet another delicious coffee from Luis Anibal, this latest offering is a Pink Bourbon. A much-discussed coffee varietal, Pink Bourbon was once thought to be a natural mutation of Red Bourbon, with cherries that had matured to a pink colour. However, recent genetic testing has found that this varietal actually originates from Ethiopia, which explains its delicious floral and tropical fruit flavours. Luis has processed this Pink Bourbon with dry aerobic fermentation for 24 hours, before placing the intact coffee cherries inside GrainPro bags for 50 hours at a temperature below 22 degrees celsius. Finally, the cherries are placed on raised beds until they reach an optimal 11 percent moisture content. In 2012, Luis Anibal planted 5,000 Gesha trees, then had to wait an arduous three years for the plants to begin bearing fruit. It paid off: this first harvest was very successful, and helped Luis receive substantial premiums for his coffee at a time when his farm wouldn’t have been sustainable without them. After the success of his Gesha, Luis Anibal decided in 2015 to pivot his whole farm towards exotic coffee varieties. In early 2016, Luis met Felipe, one of the founders of Cofinet. The instant Felipe tried Luis Anibal’s coffees, he was hooked, and began to continuously purchase his microlots of Castillo, Caturra and Gesha. In 2018, with the help of Cofinet, Luis had fine-tuned his processing techniques to such an extent that it became possible for Cofinet to commit to every single lot of specialty coffee that Luis produced.