Wow! This gem comes from Santiago Patiño, no, not the famed Colombian footballer, but a young coffee producer and 3rd generation coffee farmer. Santiago began to take interest in specialty coffee a few years back and motivated his father to plant more exotic varietals such as caturron, pink bourbon, and gesha. He began experimenting with a variety of processes and fermentations and has been able to standardize his processes to maintain consistent and delicious coffees. This one went through 120 hours of anaerobic fermentation with no oxygen present, creating an environment that encourages the rapid production of lactic acid which enhances a coffees acidity and mouthfeel.
Pink Bourbon is a rare and coveted find. As 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.
Flavor notes: Elegant and well balanced with sweet floral tones. Peach, Bourbon barrel aged stout, cherry cordial, fudge, sparkling lemonade and hints of sandalwood.
Roast level: Almost medium
Suggested brew method: Any manual pour over method will be mind blowing!