Introduction to Rare Pink Bourbon Coffee Beans - Origin Story and Cultivation Details

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Colombia: The Land of Pink Bourbon

As the world's third-largest coffee producer, Colombia boasts a national treasure coffee variety - Pink Bourbon, a variety that can charm even the most reserved hearts. Colombia only allows cultivation of Arabica coffee beans, so Pink Bourbon is an Arabica variety, believed to be a hybrid of Yellow Bourbon and Red Bourbon. This coffee variety gets its name from the pink color of its cherries when ripe. Since the pink color cannot be stabilized, the quantity is extremely rare. FrontStreet Coffee wants to share this adorable coffee variety today.

In 1808, a priest first introduced coffee to Colombia from the French Antilles via Venezuela. Today, the country is the second-largest coffee producer after Brazil, the world's largest exporter of Arabica coffee beans, and the world's largest exporter of washed coffee beans.

Colombian coffee is often described as having a silky smooth mouthfeel. Among all coffees, it has the best balance, with a soft and smooth texture that makes it drinkable at any time. It has received praise unattainable by other coffees: acclaimed as "green gold."

Cauca Department

Cauca Department, named after the Cauca River, is located in southwestern Colombia. Along with Nariño Department and Huila Department, it forms one of Colombia's important specialty coffee producing regions.

Cauca Department is a Colombian coffee origin-certified region with an average altitude of 1758m, reaching up to 2100m at its highest. The region's topography, precipitation, temperature, and volcanic soil create ideal conditions for coffee growth. 80% of the area is mountainous, with parallel mountain ranges in the eastern and central parts, forming part of the Andes Mountains. The central mountain range includes two main volcanoes, Sotara and Petacas. Similar to other southwestern producing regions, precipitation shows a clear monomodal distribution, with the dry season mainly occurring from August to September each year. The subsequent rainy season brings a concentrated coffee flowering period, followed by a concentrated coffee harvest season the next year.

The biggest climate difference between Cauca and other producing regions is probably the relatively large temperature difference. The average daily temperature is 11°C, while the daytime average is 18°C. The day-night temperature difference is an important factor in forming high-quality coffee. Lower nighttime temperatures and relatively higher altitudes slow down the coffee growth rhythm, allowing coffee seeds and beans to more fully absorb nutrients from the coffee fruit, creating better acidity in Cauca coffee and its acclaimed special sweetness.

Coffee Beans

FrontStreet Coffee Colombia·Cauca

Region: Cauca Department

Micro-region: Suay micro-region

Soil: Volcanic clay

Altitude: 1758-2100 meters

Variety: Caturra

Processing: Washed method

Flavor: Nuts, chocolate, soft fruit acidity

Cupping chart

FrontStreet Coffee Colombia·Pink Bourbon

Region: Cauca Department

Estate: Paraiso Estate

Variety: Pink Bourbon

Processing Method: Washed processing

Altitude: 1930 meters

Flavor: Citrus, cocoa, caramel, roasted almonds

Cupping chart

Notes

1. Flavor descriptions vary by individual and are influenced by water temperature and brewing methods. This cupping report provides descriptions limited by the flavor wheel under the same brewing equipment and parameters, for reference purposes only.

2. Content will be promptly updated based on new information. The latest updates should prevail.

Brewing

Recommended brewing method: Pour-over

Dripper: V60

Water temperature: 88-90°C

Grind size: Medium-fine grind (BG 5R: 58% pass rate through China standard #20 sieve), equivalent to white sugar granule size

Coffee-to-water ratio: 1:15

Extraction technique: 15g of coffee, bloom with 30g of water for 30 seconds. Pour to 118g and segment, wait until the water level drops to just above the coffee bed, then continue pouring to 227g and stop. Remove the dripper when the water level drops to just above the coffee bed. Total extraction time is 2 minutes.

Flavor

[FrontStreet Coffee Colombia·Cauca] Noticeable lime acidity on entry, floral notes, nuts, chocolate. Smooth and balanced mouthfeel.

[FrontStreet Coffee Colombia·Pink Bourbon] Flavors of peach, plum, grapefruit, cream, roasted almonds, and cocoa, with persistent tea and floral notes in the aftertaste. Light and smooth mouthfeel.

Conclusion

Through flavor comparison, it can be seen that there are significant differences in coffee mouthfeel. In fact, coffee flavors cannot be simply considered the same just because they come from the same producing region. Different processing methods, different varieties, and other differences are very obvious. For example, [FrontStreet Coffee Colombia·Cauca]'s Catuai variety has excellent sweetness and body; while [FrontStreet Coffee Colombia·Pink Bourbon]'s Pink Bourbon variety is an extremely rare new variety, hybridized from Red Bourbon and Yellow Bourbon. The author feels that its coffee flavor tends toward fruity notes, with a relatively lighter mouthfeel.

Important Notice :

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Tel:020 38364473