Patio Bonito, Colombia

With its reddish-pink cherry hue and exceptional cup quality, the Pink Bourbon variety has earned a reputation for being both visually striking and remarkably flavourful. While its exact origins remain unconfirmed, it is widely believed to have emerged as a natural mutation at around 2,100 m.a.s.l. in the San Adolfo region of Huila, Colombia, around 1980. Its high-altitude birthplace has made Pink Bourbon a favourite among coffee farmers and roasters.

Initially, Pink Bourbon was thought to be a mutation of the Red and Yellow Bourbon varieties. However, some researchers have challenged this theory, proposing instead that Pink Bourbon may trace its lineage to an Ethiopian landrace variety.

Pink Bourbon is a high-altitude coffee variety, thriving best at elevations between 1,700 and 2,100 m.a.s.l. This elevation range is crucial for developing the complex flavours and vibrant acidity that Pink Bourbon is known for. The trees are typically medium in height, and this compact size makes them easier to manage and harvest compared to taller varieties.

Pink Bourbon is susceptible to certain coffee diseases, such as coffee leaf rust and coffee berry disease, so farmers must implement careful disease management practices to protect their crops.

In the cup, Pink Bourbon is known for its sweet, fruity, and floral notes, often accompanied by a vibrant acidity and a silky body.

Paola, along with her team of pickers, harvests only the ripest cherries. The cherries are then placed in the sorting area at Patio Bonito farm, where the sorting team hand-sorts and floats them to remove any low-density, underripe, or defective cherries.

Once sorted, the cherries undergo a 30-hour anaerobic fermentation, a critical step that enhances the coffee's flavour profile. This controlled fermentation, carried out by Paola following Cofinet’s protocol, allows the sugars, organic acids, and other compounds within the cherries to break down gradually, developing a delicate yet interesting profile. The 30-hour fermentation period is carefully calibrated to balance flavour complexity and enhance sweetness, resulting in a crisp and lively character.

After fermentation, the cherries are pulped and the mucilage is thoroughly washed away. The coffees are then spread out on raised beds, where the team monitors them closely to ensure even drying and optimal quality. The target is a moisture content of 9.5%–11%, which they consider the perfect point for stability and flavour.