Introduction to Colombian Washed Coffee Flavor Profile and Brewing Method Characteristics

FrontStreet Coffee - Colombia Acevedo Pink Bourbon, Brewing Method Sharing

Pink Bourbon was largely unknown to many coffee drinkers until recently, precisely because it is so rare. A hybrid cross between Yellow Bourbon and Red Bourbon, it combines strong disease resistance with exceptional flavor—but maintaining stable production is very difficult, and yields are extremely low. Harvesting poses another challenge: pickers struggle to judge whether the cherries are ripe.

The farmer behind this Pink Bourbon is Gabriel Castaño, whose farm, Finca La Granada, sits in the Acevedo region, the second-highest growing region in all of Colombia, with altitudes reaching 1800 meters.

Warm days and cool nights provide the right stress for the coffee trees. The farm covers just 2 hectares, and Gabriel tends 8000 Pink Bourbon trees. The richness the lot shows on the cupping table has made Pink Bourbon increasingly renowned.

This coffee is processed by the classic Colombian fully washed method. After floating and depulping, the parchment coffee is fermented in concrete tanks to strip off the remaining mucilage, a step lasting 24-36 hours. Afterward it is dried for 15 days under UV-resistant plastic shade.

Colombia Huila Acevedo Pink Bourbon Washed

Variety: Pink Bourbon

Altitude: 1600-1800m

Processing Method: Washed

Flavor: Raspberry, grape, bubbly sensation

Recommended brewing: 15g of coffee with 91°C water, a 1:16 coffee-to-water ratio, grind set at BG-6S, and a V60 dripper. Pour 30g first and bloom for 28-30 seconds. Second pour to 125g, then pause. Third pour to a total of 230g. Skip the final tail of the extraction. Total extraction time around 2:05.

Knowledge Bonus:

Colombia, in northwestern South America, borders the Pacific Ocean to the west and the Caribbean Sea to the north, and plays an important role in the global trade of green coffee beans.

FrontStreet Coffee Recommendation

Colombian coffee is remarkably versatile—suitable for espresso blends and pour-over single origins alike, with styles ranging from bright and fruity to rich and heavy-bodied, plus aromatic floral types, so there is something for every palate. For a taste of the country's most famous specialty region, try the FrontStreet washed Huila coffee. Huila, in the southern stretch of Colombia's central cordillera, is a hilly, mountain-ringed region planted above 1500m, where the country's most important rivers converge to supply abundant water. Roasted medium-dark, it highlights black chocolate, nutty sweetness, moderate body, and a smooth, full mouthfeel—equally good in a pour-over or French press, and capable behind a moka pot or espresso machine for Americanos and lattes. If you have a home espresso machine or a moka pot, baristas strongly recommend FrontStreet's specialty espresso blend, a mix designed for cafes that pairs Brazil's creamy nuttiness with Colombia's dark chocolate bitterness. It extracts with a fine, golden crema, makes a rich, silky latte, is very beginner-friendly, and works as the base for Americanos, cappuccinos, mochas, and other espresso classics.