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.
Process description: Coffee Cherries are carefully selected as it is not easy to identify the full ripe fruit in this variety. Then floated, washed and oxidized for 24 hours. Cherries are then depulped and fermented with mucilage for 36 hours. A thermal shock is carried out by adding water at a temperature of 50-60 ºC.
Drying is done for approximately 8-15 days depending on the climate.
