Pink Bourbon Coffee Lactic Washed


We taste Sweet Potato Pie, Mandarin Orange, and Marzipan. This fan favorite is smooth, rich, and perfect with a big breakfast.

Colombia Pink Bourbon Coffee. Lactic Process Coffee. Lactic Washed Coffee. Latic Fermentation Coffee.

What’s Pink about this Pink Bourbon Coffee?

pink bourbon coffee growing

A coffee bean starts out as a seed inside a colorful cherry on a tree. Bourbon Rosado, the pink bourbon variety, is named for the rosy pink, “rosado”, color of the cherries the tree produces.

The French were the first to plant heirloom typicas stolen from Ethiopia and Yemen on an island off the coast of Madagascar known at the time as the Bourbon Islands. These coffee plants that self pollinate most of the time came together and created the interspecific hybrid we call Bourbon.

Colombia pink bourbon coffee came about when farmers began to notice a mutation hundreds of years later in coffee that had been transplanted in Colombia.

Instead of red, orange, or yellow bourbon cherries on these trees, they were a rosy color! This was a hybrid of yellow and red bourbon. Most importantly, farmers took time to separate and individually cultivate plants that made this unique fruit. We are so glad they did!

When you think of things that are both pink and delicious, plenty of options come to mind. Pink champagne and lemonade. Starburst and cotton candy. Pink lady apples and grapefruits. Even pink peppercorns and maybe pink salt in your taffy. And now, you can add pink coffee to the list!

How does it taste?

This bean is bright and sweet with smooth savory and vegetal notes. We taste peaches, grapefruit, a hint of umami and green tea. Sweet potato pie, mandarin orange, and marzipan. Pour overs made a dense cup of coffee that changed drastically when a little “bypass” water was added. We taste more basil, marjoram, strawberry, and frozen yogurt when we use this technique.

Consequently, it has a little something for everyone no matter how you brew it. We even love this bean brewed in a plain old Mr. Coffee machine.

However, if your coffee order tends to include a request for a bold, sturdy brew, brighter pour-overs or a balanced and complex single-origin Colombia Huila coffee—then, you may just fall in love with this impeccably structured cup. In conclusion, there are many reasons it is a huge favorite on our site and we are always excited to have it in season.

About the Producer

Lactic Process Coffee. Lactic Washed Coffee. Latic Fermentation Coffee.

In 2011, there was a crash in the C-market price for coffee. After 30 years, 2nd generation coffee farmer Luis Anibal Calderon was at risk of losing everything. He couldn’t make enough money to pay for the cost of production. He couldn’t pay his loan payments. So he went to his local Specialty Coffee Association, Primaveral, to secure a better price.

With expert skill and patience he was able to meticulously perform techniques that set his coffee above the rest. Primaveral agreed to pay him 15% above the C- market price for his coffee.

The extra income was enough to keep him in business. But he knew his coffee was worth more. This was just the beginning of what he could do in the specialty market. And he took calculated risks. In 2012, he planted 5000 Gesha trees. He was certainly one of the first to do so in Colombia.

After waiting 3 years for them to produce, the farmers of Villa Betulia knew they were on the right path.

Luis began an arduous mission to convert the entire farm to exotic and rare coffee varieties. They built the infrastructure they needed to process coffee in exceptional ways. They are now infamous in the specialty coffee business in Colombia. They are masters of agronomy and experimental processing. At Villa Betulia you’ll find over 30 rare varietals of coffee including a few we at Rigby Roastery had never heard of before.

Dwarf Yellow Bourbon, Dwarf Gesha, Red Gesha, Red Leaf, Red Bourbon, Yellow Gesha, Yellow Bourbon, Chilli Bourbon, Maracaturra, Wush Wush, Sidra, Colombia, Striped Bourbon, Liberica, Caturron, Papayo, Sidra, Tabi, Java, Caturra, Typica, Maragogype, Maragesha, Pacamara, Castillo, Mokka… and of course Pink Bourbon. This is the varietal Luis is most well known for. He has since teamed up with exporter Cofinet.

Now he is a favorite of baristi and coffee roasters all over the world. That includes two time National Canadian Barista Champion and World Barista Championship finalist, Cole Torode. We purchased this lot through his company, Forward Coffee.

Luis started working on his family farm when he was only 12 years old. His father gave him a small portion of land to cultivate as his own when he was 15. Now working with exporter Cofinet, Luis Anibal is considered a star producer.

His farm in Acevedo, Huila is a whopping 40 hectares. This is the perfect region to grow the delicate and demanding coffee crops that have brought him fame. 40 years of experience shines through in the comforting, classic profile of this Pink Bourbon.

Processing this Pink Bourbon Coffee

Molecular examinations of this varietal have found it to contain higher volumes of glucose than most coffees. This is believed to impart a sweeter cup, a silky body, and a rich mouthfeel. It also makes it a prime candidate for this highly technical processing method.

Lactic acid bacteria are a broad group of bacteria species that create scrumptious bioflavonoids like aldehydes, ketones, and esters. They do this by fermenting glucose into lactic acids. They are a key factor in the processing of this particular bean.

  • Firstly, the ripest cherries are selected, hand-picked, sorted.
  • Secondly, the whole cherry goes through an anaerobic fermentation for 48 hours. Anaerobic environments hopefully limit yeast and acetic bacteria leading to a higher concentration of lactic acid.
  • Thirdly, the cherries are pulped and sealed in GrainPro bags for 18 hours at a controlled temperature before washing. This is also meant to accelerate the production of lactic acid during the fermentation.
  • Finally, the coffee is gently washed and dried on raised beds until 10.5% moisture is achieved.

About this Terroir

The Nevado Del Huila volcano, the highest in Colombia, is the tripoint of Cuaca, Huila, and Tolima. Likewise, it’s the highest peak in the Colombian Andes. This is a broad, fertile landscape full of small family-owned farms and high elevation micro-climates. Here is a place where quality comes from patience and attentive old methods like hand-cranked depulping and sorting.

Colombian coffee is a product coffee drinkers all over the world are familiar with because of its notorious full body and cupping notes that include citrus and chocolate.

As a result, Huila coffee farms are the top producers in the country with an output of 200,000,000 kilos of coffee annually. Since 2008, Huila has produced more coffee than traditional coffee growing regions Antioquia and the Central Valley. It is also one of the first regions to embrace specialty coffees.

In addition, check out our Colombia Monteblanco Washed Gesha for more exciting coffees from this region.