Roast Level 1 - Light
A Ceremony Rare & Experimental Selection
a prolonged anaerobic fermentation pink bourbon selection from Huila Colombia
Born into a traditional coffee growing family in Huila, Colombia, José Elcias Martínez Guzman first went his own way at the age of 16, working as a bus driver and travelling the county for about a decade, before finding his way home in search for more stability. Upon his return, José bought back his father’s farm and began his own career as a coffee producer. José has since demonstrated skill and craft through innovation and intention, continually pursuing quality in his work. Since transitioning his operation to specialty coffee, José has expanded infrastructure and refined his processes, giving us this exquisite Pink Bourbon coffee.
This coffee is a single variety lot from José's Finca El Casino. Not genetically related to the Bourbon variety, the Pink Bourbon traces its genetics to Ethiopian heirloom varieties. This variety, known for its delicate floral, citrus, and sweet characteristics is grown at 1725 MASL. This high elevation provides the coffee plant with cool nights to slow the maturation of the fruit, giving us more sweetness in the cup. For harvesting this coffee, only ripe, floating cherries were selected and processed using prolonged anaerobic fermentation. This method involves leaving the coffee cherry intact for 24 hours in plastic bins with fermentation valves, then pulping and letting them rest for another 40 hours in the bins. The coffee is then dried in traditional drying sheds for ten days.
We approached this coffee with a light roast to highlight its unique variety, processing, and terroir. For a filter brew, we recommend a 1:15.5 coffee to (filtered) water ratio to highlight its sweet and delicate floral notes while giving the mouthfeel a buttery boost. For espresso, our Education Manager Branden (who will be using this coffee for the US Barista Championship Qualifiers this November! suggests a 1:2.2 coffee to water ratio and a brew time of 22- 25 seconds to experience the full complexity of this coffee. We have found peak tropical fruit sweetness and velvety mouthfeel with this recipe.
Note: This coffee will taste best at least 10 days off roast.
Pink
Floral, elegant pink coffees present delicate and ephemeral flavors kindred to tea roses, hibiscus, and pomegranates.
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