Although some affirm that Pink Bourbon originates in Huila as a result of a natural hybridization of red and yellow bourbon varieties, others believe that it is closer to an Ethiopian Landrace. We don’t have genetic confirmation. However, we do find variations of this Colombian Pink Bourbon throughout Huila, and with that a range of profiles. Harvesting conditions and processing methods are very important to enhance its full potential.
For this variety a careful selection of cherries is very important. Washing and sorting follows. The cherries are then oxidized for 48 hours and on to un an anaerobic fermentation in a tank for 60 hours with temperature control and leachate recirculation.
Finally, another oxidation process for 12 hours and then a 15 day drying process. The cherries are left to rest and stabilize for 2 to 3 weeks.