Pink Bourbon Origins and Brewing Methods for Colombian Coffee

FrontStreet Coffee Colombia Huilan Pink Bourbon Washed Brewing Guide

Region: Huila

Altitude: 1,700 m

Variety: Pink Bourbon

Processing Method: Washed

Dry Aroma: Ginger flower, with a strong ginger scent right after grinding

Wet Aroma: Prominent sweet orange

Brewing Parameters: 20 g of beans, water-to-coffee ratio 1:15, water temperature 95°C, grind size 4 (sugar-grain consistency)

Equipment: V60 dripper, grinder BG-6S. Recommended extraction ratio: 1:15-1:18 (adjust concentration to taste)

Brewing Process: Start with 30 g of water for the bloom and wait 30 seconds, timing from the first pour. For the second pour, continue up to 125 g. Once the water level drops to just above the coffee bed, pour a third time up to 225 g. When the bed is again just about to be exposed, remove the dripper. Total extraction time: 2:00.

The FrontStreet Coffee Colombia Huila Pink Bourbon opens with a subtle ginger note up front, moves into a sweet-orange core, and finishes with a whisper of berries. The fruit acidity is bright, and the washed processing leaves a notably clean mouthfeel. Expecting a bold ginger character - like sipping hot ginger tea in winter - FrontStreet Coffee's tasters were surprised to find sweet orange instead; the transformation is quite astonishing.

FrontStreet Coffee Recommendation

FrontStreet Coffee Recommendation: More Colombian Coffees to Try

Colombian coffee is remarkably versatile: it works in espresso blends and as pour-over single origin, in bright fruity expressions, full-bodied ones, and aroma-forward styles alike - something for every taste. The most famous specialty region is Huila in the southern Central Andes, a hill country ringed by mountains with plantations above 1,500 m, where Colombia's most important rivers converge to supply abundant water and humidity. To get to know the region, FrontStreet Coffee suggests its washed Huila beans: a medium-dark roast that brings out black chocolate, nutty sweetness, moderate crema, and a full body, at home in a pour-over or French press just as much as in a moka pot or espresso machine for Americanos and lattes.

For something more adventurous, FrontStreet Coffee's Boundary Estate Sidra showcase Colombia's newer innovative processing. Anaerobic fermentation - sometimes called carbonic maceration - ferments the coffee in pressurized stainless steel tanks with little or no oxygen, with temperature, time, and pH all tightly controlled. The best-known versions are anaerobic natural and anaerobic washed. FrontStreet Coffee's Sidra is processed as an anaerobic natural, converting the coffee's character into richer tropical fruit aromatics: at a medium-light roast, whether brewed as pour-over, cold brew, drip bag, or moka pot, you'll taste layered, perfumed notes of passion fruit, grape, apricot, and dried fruit.

If you brew at home with an espresso machine or moka pot, FrontStreet Coffee's baristas recommend the Premium Espresso Blend. Originally formulated for cafes, it combines the creamy nuttiness of Brazilian coffee with the dark chocolate bitterness of Colombian beans, extracting with a fine, golden crema. It makes a rich, silky latte, is very forgiving for beginners, and serves as a dependable base for Americano, cappuccino, and mocha.