ALMOST MEDIUM ROAST

10oz. whole bean coffee

Natural Process

Flavor
Light and effervescent with notes of mango, guava, pineapple, hazelnut and Hawaiian punch. Great as a 1:16 Chemex pour over and absolutely wild as single origin espresso.

Info
Pink Bourbon, once thought to be phenotype of the centuries-old bourbon lineage, now known as a descendent of an Ethiopian variety, expresses a rose-colored cherry pigmentation when ripe as opposed to the more common red. Southern Huila has become a kind of niche market for Pink Bourbon. Enterprising farmers have isolated, propagated, and promoted the cultivar, along with the idea of its uniquely delicate cup quality.

Finca La Terraza is the name for the farm owned and managed by Juliana Guevara and her husband, Weimar Lasso. Juliana and Weimar are the duo behind the processor group Terra Coffee. Finca La Terraza resembles countless farms in this part of Colombia, being only a few hectares in size and in a very specific microclimate that encourages coffee trees to fruit nearly the full calendar year—requiring constant monitoring and harvesting in small quantities.

The farm’s elevation means a cool climate with particularly frigid nights, which retards everything in coffee production that is temperature dependent, including the maturation of cherry on the tree, fermentation, and the drying of parchment.   

This natural Pink Bourbon was hand-picked by La Terraza’s permanent labor force, who are considered by Juliana and Weimar to be calibrated to each cultivar’s unique ripening patterns. Once picked, the coffee was macerated in full cherry in the farm’s fermentation tanks for 18-24 hours, and then immediately moved to exposed drying tables in full sun, where it spent 25-30 days to fully dry in the farm’s cold high-elevation climate.