Colombia - Carlos Sequera - Finca La Esperanza - Pink Bourbon - Washed
$12.00 - $13.00 per pound
|
Cupping Score |
87 |
|
Fragrance/Aroma |
Hibiscus, cantaloupe, key lime, red apple, tangerine, dark cocoa, |
|
Acidity |
Winey, sweet lemonade |
|
Flavor/Nuances |
Lychee, kiwi, dried strawberry, blue popsicle, shortbread cookie, salted butter, butterscotch, orange |
|
Sweetness |
Candy-like, purple candy |
|
Body/Mouthfeel |
Sticky, jammy |
|
Finish/Aftertaste |
Pink taffy |
This item typically leaves our Minneapolis warehouse within 1-2 business days of payment.
Sorry, no returns on coffee.
In our roastery
This coffee is part of our Colombia Varietal Series, which showcases the diversity of rare coffee varieties being produced in Colombia. These special coffees were personally sourced by Bryant on a buying trip to Colombia with Cafe Imports. To view the other coffees selected during this trip, click here. Read more about this coffee on our blog.
From Bryant:
While I was in Colombia, this cup immediately stood out on the table as something special. Many buyers had the same reaction, and we weren't sure there would be enough to go around. The cup presented as winey and sparkling with big lychee sweetness, and tons of complexity. This coffee holds similarities to offerings from Ethiopia and Kenya, while maintaining the characteristics of coffee from Colombia.
Pink Bourbon has a unique history that started off with the idea that it was a mutation of the red and orange bourbon varietals. As time went on and research advanced, Cafe Imports revisited their initial testing to find that Pink Bourbon isn’t actually a Bourbon variety at all, and is considered an Ethiopian Landrace.
We have very limited inventory of this microlot.
In your lineup
Pink Bourbon has become a recognizable name over the past ten years, and the supply of many microlots from various farms helps keep this an affordable single varietal for a unique menu offering.
If you have a space for lighter offerings on your menu, this would be a great option on a brew bar or batch brew. Developing your roasts for a longer overall time may create a stellar single-origin espresso for a macchiato or cortado, or a drip offering with more balanced acidity.
Use our Profile
RoastPATH® profile recorded on an MCR-2 while roasting a 1 kilogram batch.
| 0:00 | 400°F | Charge |
| 1:36 | Turning Point | |
| 4:54 | Green < Yellow | |
| 9:00 | 383°F | First Crack |
| 10:52 | 397°F | Drop |
Origin: Colombia
Region: Pitalito, Bruselas, Huila
Producer: Carlos Sequera
Farm: Finca La Esperanza
Variety: Pink Bourbon
Process Method: Washed
Altitude: 1780 MASL
RoastPATH® ID: CI170-A02-3244
About
Carlos Cerquera is the owner of the 3-hectare farm named La Esperanza, located near the small town of Pitalito in southwestern Colombia. Carlos is a young producer new to specialty coffee, but he is driven by his passion for discovering what creates the best cup profile with the varieties he grows, harvests, and processes himself. This passion shows in his attentiveness and techniques. He cleans the coffee shrubs every 45 days and fertilizes them with chemical and organic fertilizer. During the harvest season, he measures the sugar content of the cherries and harvests when the cherries read 22° brix. After harvest, the cherries are sorted and then fermented for 40 hours in a hopper, pulped, and then fermented for another 40 hours in a tank to remove the mucilage. The coffee is dried parabolically in a greenhouse for the following 14 days where it is moved every 2 hours for consistency in moisture release.