Faver Ninco – Pink Bourbon | Washed Micro-Lot (Colombia)

Details & Tasting Notes

Tastes like: 🌺 Hibiscus • 🌼 Jasmine • 🍯 Fig

• Origin: Santa María, San Joaquín, Huila, Colombia

• Producer: Faver Ninco

• Farm: Costa Rica

• Variety: Pink Bourbon

• Process: Washed

• Altitude: 2100 masl

Intro

This is a very small and special release from Faver Ninco, showcasing just how refined and expressive washed Pink Bourbon can be when terroir and discipline lead the way. Clean, elegant, and quietly complex, this micro-lot is all about balance—highlighting florals, gentle sweetness, and a composed, fruit-driven finish.

The Producer

Faver Ninco farms at Finca Costa Rica, a 10-hectare property perched at 2,100 meters above sea level in Santa María, San Joaquín. Planted with around 2,000 coffee trees across more than eleven varieties, the farm reflects the incredible diversity and potential of Huila’s highlands.

Known for his meticulous and thoughtful approach, Faver prioritises artisanal mastery over trends. Rather than chasing novelty, he focuses on refining his own “perfect recipe”—a balance of tradition, innovation, and sensory precision. He lives on the farm with his family, fully immersed in every stage of production.

The Process

Only fully ripe cherries are selectively hand-picked. After harvesting, cherries ferment for 24–30 hours, are depulped, and then undergo a second anaerobic fermentation lasting 60–80 hours. The coffee is washed once, intentionally leaving a thin layer of mucilage to enhance texture and fruit expression. Drying takes place in a marquesina (covered drying structure) for 10–15 days, ensuring slow, even moisture reduction and exceptional clarity in the cup.

In the Cup

This Pink Bourbon opens with delicate floral aromatics, led by jasmine and hibiscus. The sweetness is soft and refined rather than loud, gradually giving way to a fig-like depth that lingers gently on the finish. The cup is clean, terroir-driven, and elegant—an excellent example of how careful farming and restrained processing can elevate a classic washed profile.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.