Pink bourbon is a relatively new variety of coffee, original to Huila and only cultivated intentionally within the last fifteen years or so. Initially thought to be a mutation of bourbon, recent genetic research suggests that "pink bourbon" is not a member of the bourbon group at all. Instead, it appears to have a close relationship with Ethiopian landraces—echoing what we've learned about other mysterious, high quality varieties appearing in the Americas like chiroso and gesha.
Curiously, pink bourbon is one of several varieties in or near Acevedo for which a similar story is told, like papayo, ombligon, caturron, ají bourbon, and striped bourbon. (Often, these emerge when farmers observe coffee trees that look just a little unusual—producing fruits of an unusual size, shape, or color, for instance. Colloquial names tend to assume relationships to common varieties grown in the same area.)
Local lore speculates that this concentration of unusual varieties near Acevedo may have some relation to a shuttered research farm in the area where coffee varieties from around the world—and especially Ethiopia—would have been studied for their hardiness against threats like coffee leaf rust and nematodes and for their potential to be productive in Huila's climate.
El Mirador is an 8 hectare property at nearly 1,500 meters in the nearby community of Bolívar. Miller Bustos inherited the farm from his grandfather and his mother. Like many producers in Huila, he began to replace the more traditional varieties like variedad Colombia with these specialty varieties after buyers began visiting Acevedo to seek them out.
Originally the farm was more productive in sugarcane and livestock, but transitioned almost entirely to coffee cultivation in the early 2000s save for some food crops like maize, plantain, cassava, and citrus. With 32,000 coffee plants, El Mirador produces about 30,000 kilograms of coffee fruits during its main harvest period of August through November.
Once Miller harvests his coffee, it is floated and manually sorted to remove defective and unripe fruits. This specific lot underwent washed processing beginning with a 60 hour fermentation with the fruit still intact. Once fermented and washed, the coffee was moved to a ventilated and covered drying platform where it dried within 12 days to its optimal moisture content. To harvest and process his coffee, and to manage the farm, Miller employs 5 permanent and 12 seasonal staff.
This lovely coffee is our first pink bourbon and just our second single origin offering from the department of Huila, where in recent years we've significantly increased our purchasing for blend components. We're grateful to our friends at Cuatro Vientos for their work in this region and for sourcing this wonderful microlot.
Curiously, pink bourbon is one of several varieties in or near Acevedo for which a similar story is told, like papayo, ombligon, caturron, ají bourbon, and striped bourbon. (Often, these emerge when farmers observe coffee trees that look just a little unusual—producing fruits of an unusual size, shape, or color, for instance. Colloquial names tend to assume relationships to common varieties grown in the same area.)
Local lore speculates that this concentration of unusual varieties near Acevedo may have some relation to a shuttered research farm in the area where coffee varieties from around the world—and especially Ethiopia—would have been studied for their hardiness against threats like coffee leaf rust and nematodes and for their potential to be productive in Huila's climate.
El Mirador is an 8 hectare property at nearly 1,500 meters in the nearby community of Bolívar. Miller Bustos inherited the farm from his grandfather and his mother. Like many producers in Huila, he began to replace the more traditional varieties like variedad Colombia with these specialty varieties after buyers began visiting Acevedo to seek them out.
Originally the farm was more productive in sugarcane and livestock, but transitioned almost entirely to coffee cultivation in the early 2000s save for some food crops like maize, plantain, cassava, and citrus. With 32,000 coffee plants, El Mirador produces about 30,000 kilograms of coffee fruits during its main harvest period of August through November.
Once Miller harvests his coffee, it is floated and manually sorted to remove defective and unripe fruits. This specific lot underwent washed processing beginning with a 60 hour fermentation with the fruit still intact. Once fermented and washed, the coffee was moved to a ventilated and covered drying platform where it dried within 12 days to its optimal moisture content. To harvest and process his coffee, and to manage the farm, Miller employs 5 permanent and 12 seasonal staff.
This lovely coffee is our first pink bourbon and just our second single origin offering from the department of Huila, where in recent years we've significantly increased our purchasing for blend components. We're grateful to our friends at Cuatro Vientos for their work in this region and for sourcing this wonderful microlot.
Leave a comment
This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.