Since the introduction of the Arabica crop in the late 1700s, Colombia has become one of the largest coffee-producing countries by volume. It has also garnered a strong reputation in the specialty coffee space for consistently being the origin of many noteworthy lots. Thanks in part to its ideal growing conditions, and impressive host of expert farmers and experimental producers, it is safe to say that some of the most exciting coffee in the world right now comes from Colombia.

We’ve become quite familiar with the coffee from Sebastian Ramirez, the producer who cultivated and processed this Pink Bourbon coffee, as we've enjoyed a few lots from Ramirez’s farm El Placer over the years, thanks to our friends at Origin. Colombian coffee producers have become known for their innovative approaches to processing methods, and this offering is no exception to what is fast becoming a pattern of experimentation with delicious results. Utilising his well-equipped laboratory, Ramirez and the rest of the team behind El Placer constantly trial new techniques to highlight the natural acidity and sweetness of coffees such as this Pink Bourbon. 

After harvesting, this Pink Bourbon lot underwent a combination of processing methods, consisting of both natural drying, and a tightly-controlled submerged carbonic maceration, a type of anaerobic fermentation where coffee cherries are soaked in water to allow natural yeasts and other enzymes to break down the cherry mucilage at a stable rate. This offers consistent microbial exposure, resulting in a more desirable cup profile.

Phaedon's tasting notes

As different as they may be from any other coffees I've tasted, over the years, I've started to pick up some commonalities in the Pink Bourbon lots we've tried from El Placer. One of those characteristics is a delicate kind of spice that reminds me of ginger. Of course, these delicious lots are quite fruity and bright too, which combines deliciously with the spice. There's also a savoury quality, almost a saltiness, and an effervescence to the mouthfeel. It's quite a unique experience, which, as in previous years, I found was best appreciated in a French press brew.

Origin’s notes

• Flavours: Black cherry, nectarine, chocolate bon bons, dessert wine, passion fruit
• Body: Velvety
• Acidity: Grape-like
• Roast: Medium / light
• Brewing: V60, moka pot, siphon, espresso & milk-based

Coffee details from Origin

“Pink Bourbon is a rare Arabica variety grown in Colombia, known for cherries that ripen to a salmon-pink hue rather than the typical red or yellow. The beans are often processed with honey or natural methods — sometimes with experimental fermentation — which enhances their sweetness and complexity. 

“In cup, this Colombian Pink Bourbon may show pronounced fruit-forward character, with flavours such as black cherry, nectarine, chocolate bon bons, dessert wine sweetness, passion fruit, and a supple mouthfeel.”

• Owner: Sebastian Ramirez
• Farm: El Placer
• Region: Calarca, Quindio
• Country: Colombia
• Altitude: 1,744 masl
• Variety: Pink Bourbon
• Processing: Natural, submerged and carbonic maceration