• Cher Dayrit

Colombia Pink Bourbon

Cherry ripen to be pink!

Pink Bourbon is a rare and coveted find. A hybrid of Red and Yellow Bourbon, this varietal stands out in every way—from the striking pink color of its ripe coffee cherries to the sweetly complex flavor of its beans. Even in ideal growing conditions, Pink Bourbon is challenging to cultivate. In addition to meticulous plant maintenance, farmers must isolate their crops to encourage successful cross-pollination and the ongoing production of pink fruit. Harvesting also requires extra diligence: coffee pickers look for subtle color nuances that separate underripe cherries from mature ones. Given all the variables that need to align, this lot seems almost miraculous. Elegant and balanced with sweet floral tones. A truly breathtaking cup profile.

Coffee History

The story of this coffee is quite interesting. It all started with Rodrigo Sanchez, a producer from the municipality of Palestina. Rodrigo organizes the producers from Palestina and other municipalities to bring their coffee to market. One day he got the chance to cup the Pink Bourbon, and he was amazed with the cupping results. At that time, he was one of the only people who knew about the odd tree, and locally began to conduct research to find out where this coffee was coming from, and which producers had it. A sourcing partners were told about a producer who has the coffee as well; his name is Evelio Artunduga.

Don Evelio has a farm located in San Adolfo region at 1860 meters. In his farm he has Caturra, Colombia, and Pink Bourbon. He took a group to see the Pink Bourbon, and they were amazed to see the color of the cherry. He explained that the variety has more resistance to rust, has a good amount of yield, and doesn’t require too much fertilizer. The next question was how he got the seeds. To their surprise, he told them he got the seeds from Edgar Motta, another producer.

So they continued their journey to visit Edgar Motta, arriving to his beautiful 80-hectare farm, with 50 hectares planted with coffee. He has Caturra, Bourbon, and Pink Bourbon. He was asked the same question: How did he get the seeds? His reply was again surprising. He got the seed from Gabriel Castaño, another producer. But Edgar assures that Gabriel was the one who had the coffee first.

Their sourcing partners paid a visit to Gabriel Castaño;, located in San Adolfo. They had just one thing in mind: visit the producer who distributed the Pink Bourbon seeds. They arrived to Don Gabriel's farm; he welcomed them and gave a tour to his farm. As soon as the tour was started, we saw several Pink Bourbon trees. He mentioned that the trees have been there for a while, but he had never processed them separately. Now, he and the other producers mill the pink cherry separately in order to have just Pink Bourbon cherries, and the result is a tasty cup.

Pink Bourbon is cultivated from hybridization of Red and Yellow Bourbon. It's very rare, but the producers say it is quite resistant to rust. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colors are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique color and character of this variety, though this is quite hard to find. The processing method used is washed.

We roast this Colombia Pink Bourbon coffee in Light Medium roast that gives aromas of vanilla, pomegranate, cherry and wine. This coffee has a winey acidity and medium body. It has a flavour of baker’s chocolate, brown sugar, caramel, and dried grapefruit.

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