Colombia Jairo Arcila - Santa Mónica - Pink Bourbon
Regular price
$30.00 AUD
Coffee Roast
Size
Grind
Experience the refined sweetness and vibrant acidity of Colombia Pink Bourbon Washed, a rare high-altitude varietal celebrated for its fruity, floral notes and silky body. Grown between 1,700–2,100 m.a.s.l in Huila, this exotic coffee delivers exceptional clarity and a beautifully balanced cup.
The Pink Bourbon Origin Story
Pink Bourbon has become one of Colombia’s most sought-after varieties, renowned for both its appearance and cup quality. Although once believed to be a mutation of Red and Yellow Bourbon, emerging research points to possible Ethiopian landrace origins.
First recognised around 1980 in San Adolfo, Huila, this varietal thrives in extreme elevations (1,700–2,100 m.a.s.l.), where cool temperatures and slow maturation help develop its complex sweetness and bright acidity.
With medium stature and partial disease resistance, Pink Bourbon rewards careful farming, making it a favourite among progressive growers and specialty roasters.
Selective Harvesting & Quality Sorting
At Santa Monica, Jairo Arcila and his team hand-select only the ripest cherries. Each harvest undergoes rigorous quality sorting, including floating to remove low-density or underripe fruit.
Once sorted, cherries are packed in GrainPro bags and transported to Cofinet’s La Pradera processing centre, where additional sorting ensures exceptional consistency.
30-Hour Underwater Fermentation
The cherries undergo a carefully controlled 30-hour underwater fermentation, a process that encourages gradual breakdown of sugars and organic compounds, enhancing sweetness, aromatics, and complexity.
This calibrated fermentation time preserves the inherent qualities of Pink Bourbon while elevating its signature vibrant acidity and balanced sweetness—a hallmark of Cofinet’s washed processing.
Environmentally Responsible Washing & Filtration
After fermentation, cherries are pulped and fully washed using water that is recycled and reused throughout the process.
All wastewater passes through Cofinet’s green filtration system, which naturally purifies water through layered tanks and vetiver grass beds. This system ensures zero contaminated discharge, supporting a sustainable, environmentally responsible operation.
Slow, Controlled Drying for Peak Quality
Once washed, the parchment coffee is dried on raised beds inside greenhouses (for exotic varieties) or at the Elbas drying station for larger lots.
Temperatures of 20–38°C are maintained to ensure steady, even drying. The team closely monitors airflow and humidity to achieve an ideal 9.5–11% moisture content, preserving longevity, clarity, and cup quality.
Huila, Colombia
Floral, Mandarin, Papaya and Brown Sugar
1,700–2,100 Above Sea Level | Volcanic-rich soils
Regular price
$30.00 AUD
Coffee Roast
Size
Grind
Experience the refined sweetness and vibrant acidity of Colombia Pink Bourbon Washed, a rare high-altitude varietal celebrated for its fruity, floral notes and silky body. Grown between 1,700–2,100 m.a.s.l in Huila, this exotic coffee delivers exceptional clarity and a beautifully balanced cup.
The Pink Bourbon Origin Story
Pink Bourbon has become one of Colombia’s most sought-after varieties, renowned for both its appearance and cup quality. Although once believed to be a mutation of Red and Yellow Bourbon, emerging research points to possible Ethiopian landrace origins.
First recognised around 1980 in San Adolfo, Huila, this varietal thrives in extreme elevations (1,700–2,100 m.a.s.l.), where cool temperatures and slow maturation help develop its complex sweetness and bright acidity.
With medium stature and partial disease resistance, Pink Bourbon rewards careful farming, making it a favourite among progressive growers and specialty roasters.
Selective Harvesting & Quality Sorting
At Santa Monica, Jairo Arcila and his team hand-select only the ripest cherries. Each harvest undergoes rigorous quality sorting, including floating to remove low-density or underripe fruit.
Once sorted, cherries are packed in GrainPro bags and transported to Cofinet’s La Pradera processing centre, where additional sorting ensures exceptional consistency.
30-Hour Underwater Fermentation
The cherries undergo a carefully controlled 30-hour underwater fermentation, a process that encourages gradual breakdown of sugars and organic compounds, enhancing sweetness, aromatics, and complexity.
This calibrated fermentation time preserves the inherent qualities of Pink Bourbon while elevating its signature vibrant acidity and balanced sweetness—a hallmark of Cofinet’s washed processing.
Environmentally Responsible Washing & Filtration
After fermentation, cherries are pulped and fully washed using water that is recycled and reused throughout the process.
All wastewater passes through Cofinet’s green filtration system, which naturally purifies water through layered tanks and vetiver grass beds. This system ensures zero contaminated discharge, supporting a sustainable, environmentally responsible operation.
Slow, Controlled Drying for Peak Quality
Once washed, the parchment coffee is dried on raised beds inside greenhouses (for exotic varieties) or at the Elbas drying station for larger lots.
Temperatures of 20–38°C are maintained to ensure steady, even drying. The team closely monitors airflow and humidity to achieve an ideal 9.5–11% moisture content, preserving longevity, clarity, and cup quality.
Huila, Colombia
Floral, Mandarin, Papaya and Brown Sugar
1,700–2,100 Above Sea Level | Volcanic-rich soils