Colombia — José Antonio Cenon Finca El Diviso Pink Bourbon (Washed)

Tastes Like — 🍍 Tropical • 🍈 Lychee • 🌸 Floral

DETAILS

• Producer: José Antonio Cenon

• Farm: Finca El Diviso

• Region: Pan de Azúcar, Garzón, Huila, Colombia

• Varietal: Pink Bourbon

• Process: Washed (Two-Stage Fermentation)

• Altitude: 1,660 MASL

INTRO

From José Antonio Cenon — known as Osito — at Finca El Diviso in Garzón, the same small family farm behind his Copa de Oro 5th place Geisha. This washed Pink Bourbon presents a tropical, aromatic cup with lychee-like sweetness and a clear floral structure. The two-stage fermentation adds sweetness and depth without obscuring the coffee's natural clarity. In the cup: tropical, lychee, and floral.

THE PRODUCER

José Antonio Cenon farms ¾ of a hectare in the Pan de Azúcar vereda of Garzón, central Huila — a small, carefully managed plot planted with 2,000 six-year-old Gesha and Pink Bourbon trees. José carries out all farm work with his family, who also cultivate avocados alongside the coffee. This Pink Bourbon lot — sourced through Osito, with whom José has worked across several seasons — placed 5th in the Central Division of Copa de Oro 2025, a remarkable result for a farm of this size and a clear sign of the consistency and care he brings to every harvest.

Pink Bourbon is a variety widely grown in Huila and recognised for the ripe pink, salmon, or orange colouration of its cherries. Often described as a Bourbon-type selection, recent genetic testing of some Pink Bourbon samples has pointed toward Ethiopian landrace ancestry rather than a direct Bourbon lineage — placing it alongside Gesha, Chiroso, Sidra, and Aji in the Core Ethiopia group. Prized for its expressive sweetness, florality, and bright acidity when grown well at altitude, it thrives in the cool mountain conditions of Garzón.

THE PROCESS

The Washed Two-Stage Fermentation process at Finca El Diviso involves:

🍒 Hand-picking — Pink Bourbon cherries selectively harvested at peak ripeness 💧 Flotation — Floated to remove debris and underripe fruit ⏳ 36-hour whole cherry fermentation — Cherries fermented intact in a hopper for 36 hours before depulping 🔧 Depulping — Outer skin removed after the initial fermentation 🧪 24-hour second fermentation — Depulped beans fermented for a further 24 hours 💧 Rinsing — Parchment rinsed after fermentation to remove all residue 🏚️ Parabolic greenhouse drying — Dried for 18–22 days in a parabolic-style greenhouse dryer

The two-stage fermentation — 36 hours in the whole cherry followed by 24 hours after depulping — is the defining step. Building layered complexity and sweetness across two distinct phases while the clean washed finish and greenhouse drying preserve the tropical clarity and floral lift that define this cup.

THE CUP

A tropical, aromatic, and cleanly expressive washed Pink Bourbon from one of Garzón's most consistently recognised small-farm producers — lychee-like sweetness and vibrant tropical character framed by a clear floral structure, in a composed and well-defined cup. Osito's José Antonio Cenon — consistent, meticulous, and fully worthy of the Copa de Oro recognition.

Flavour Notes

🍍 Tropical 🍈 Lychee 🌸 Floral