Colombian Pour-Over Coffee: Brewing Ratios and Techniques

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Pink Bourbon was first planted in the Huila region. Initially, it was interplanted with other varieties such as Bourbon and Caturra. Later, it was separately harvested and processed. When the coffee cherries mature, they display a romantic pink color. However, maintaining this pink color is quite difficult, as the final color of the coffee fruit is determined by recessive genes in the pollen grains. In the hybridized pollen grains, there are both yellow genes that tend toward Yellow Bourbon and red genes that tend toward Red Bourbon, all of which are recessive genes that easily interfere with each other. Therefore, Pink Bourbon is considered a very rare variety.

The rare Pink Bourbon also exhibits particularly special characteristics in the cup. Unlike the relatively flat flavor profile of typical Bourbon varieties, this Pink Bourbon possesses fresh floral aromatics, blueberry and green grape juice-like sweetness, with cherry notes in the mid-section and a finish reminiscent of brown sugar. In terms of acidity, it primarily presents a complex combination of citrus and berry fruits.

Brewing Instructions

Recommended brewing method: Pour-over

Dripper: Hario V60

Water temperature: 90°C

Dose: 15 grams

Ratio: 1:16

Grind size: Medium-fine (BG 6k: 58% pass rate through China standard #20 sieve)

Brewing technique: Segmented extraction

Use 34g of water for a 40-second bloom. Continue pouring with a small water flow in a circular motion to 127g for the first segment. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. When the water level drops and is about to expose the coffee bed again, remove the dripper. (Timing starts from the beginning of blooming) Total extraction time is 2'00".

Flavor profile: The entrance reveals the acidity of dark plum and berries. As the temperature changes, there are nutty aromas, caramel, and cream, with distinct lemon acidity in the mouthfeel.

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