Coffee Collective - La Palma Pink Bourbon | Colombia

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Colombia — Luis Edgar Camacho Mateus La Palma Pink Bourbon (Washed)

Tastes Like — 🌹 Rosehip • 🫐 Redcurrant • 🍒 Cherry

DETAILS

• Producer: Luis Edgar Camacho Mateus
• Farm: La Palma
• Region: Acevedo, Huila, Colombia
• Varietal: Pink Bourbon
• Process: Washed
• Altitude: 1,733 MASL
• Size: 250g

INTRO

From Luis Edgar Camacho Mateus at La Palma in Acevedo, Huila — a bright, refreshing, and naturally sweet washed Pink Bourbon from a nine-hectare family farm in one of Colombia's most celebrated growing regions. Elegant and lively, with the berry and rosehip complexity that Pink Bourbon delivers so distinctively when grown at altitude in Huila's ideal conditions. In the cup: rosehip, redcurrant, and cherry.

THE PRODUCER

La Palma sits in Acevedo at 1,733 MASL — a region celebrated for its volcanic soils, balanced climate, and reliable rainfall, all of which contribute to the complex, nuanced flavours that define its best lots. The farm spans nine hectares and is a true family operation, with every member playing a role in cultivation and harvest. Luis Edgar combines traditional agricultural knowledge with modern technique, maintaining both quality and yield across the farm. His journey into coffee began with a genuine passion for the crop and a drive to produce something exceptional — a commitment that is evident in the elegance and precision of what emerges from La Palma.

Pink Bourbon is a relatively new variety grown primarily in Huila, genetically identified as Ethiopian Landrace and belonging to the Core Ethiopia group alongside Gesha, Chiroso, and Aji. Prized for its elegant complexity, vivid berry and floral character, and distinctive bright acidity, it thrives in the volcanic soils and cool mountain climate of Acevedo.

THE PROCESS

The Washed process at La Palma involves:

🍒 Hand-picking — Cherries picked at peak ripeness 🔧 Depulping — Outer skin removed before fermentation 🧪 Fermentation — Beans fermented for 24–48 hours to develop complexity and sweetness 💧 Washing — Thoroughly washed after fermentation to remove all residue ☀️ Raised-bed drying — Dried on raised beds for 15–20 days to optimal moisture content

The 24–48 hour fermentation is the defining step — a carefully managed process that develops the Pink Bourbon's characteristic berry complexity and natural sweetness before the clean washing and extended raised-bed drying preserve the bright, balanced structure that defines this cup.

THE CUP

A bright, refreshing, and elegantly sweet washed Pink Bourbon from one of Huila's most dedicated family farms — rosehip florality, redcurrant vibrancy, and a ripe cherry sweetness in a clean, lively cup that speaks clearly of Acevedo's exceptional terroir and Luis Edgar's meticulous approach.

Flavour Notes

🌹 Rosehip 🫐 Redcurrant 🍒 Cherry