Pink Borbon Creation Innovation Microlot

With its distinctive pink hue, this famous bean thrives in the region’s nutrient-rich volcanic soil. A 24-hour pre-fermentation followed by a 36-hour in-bag anaerobic fermentation brings out a complex profile full of flowers and fruit. It’s both unique and universal.

The coffee

• Tasting notes: citric acid, floral, green apple, green tea, tangerine
• Variety: Pink Bourbon
• Process: Semi-washed anaerobic
• Category: Innovation
• Farms: Los Pinos and La Primavera
• Farmers: Edier Perdomo and Diego Horta
• Region: Huila, Colombia
• Municipality: Acevedo
• Altitude: 1,800m

The process

The process begins with the careful selection of ripe Pink Bourbon cherries from the farms of Los Pinos and La Primavera in Huila, managed by farmers Edier Perdomo and Diego Horta. The beans undergo a 24-hour pre-fermentation in cherry, followed by a 36-hour anaerobic fermentation in bags, snug in mucilage blankets, which enhances their unique flavour profile.

The coffee is then dried on raised beds for 15 days to reach the optimal moisture level. This semi-washed process results in a vibrant, complex cup with notes of citric acid, florals, green apple, green tea and tangerine.

The producers

Legend has it that Pink Bourbon, with its distinctive pink hue, was born from a fortuitous cross between the Red and Yellow Bourbon varieties in the lush hills of Huila, Colombia. Blessed with rich volcanic soil and the perfect altitude, Huila proved the ideal home for this vibrant coffee. It quickly captured the hearts of local farmers with its exceptional cup: sweet caramel, delicate florals and a hint of tropical fruit.

Its ability to withstand the region’s diverse microclimates and adapt to varying altitudes made it a favourite among Huila’s growers, who tend their plants with great care. Today Pink Bourbon continues to flourish in Huila, a testament to nature’s gifts and the work of passionate coffee growers.

Hand-roasted in small batches in Hampshire. Join the OHCO Coffee Club to save 15% on every bag, with the freedom to pause, skip or cancel anytime.

• Espresso: about 18g in, 36–40g out in 25–30 seconds
• V60 / filter: 15g coffee to 250ml water just off the boil
• Cafetière: 30g coarse ground to 500ml water, steep for 4 minutes
• AeroPress: 15g to 200ml water, steep 1–2 minutes, then press
• Pick your grind under Grind above, or choose whole bean if you grind at home

• Whole beans taste best within 4–6 weeks of roasting
• Ground coffee loses its aroma faster, so use it within 1–2 weeks of opening
• Reseal the bag or use an airtight container, and keep it somewhere cool, dry and out of sunlight
• Skip the fridge: moisture and smells dull the flavour