Rainbow Anaerobic Washed Pink Bourbon | Colombia

Colombia — Elias & Shady Bayter El Vergel Estate "Rainbow" Pink Bourbon (Anaerobic Washed)

Tastes Like — 🍈 Papaya • 🍓 Strawberry • 🐉 Dragonfruit

DETAILS

• Producers: Elias & Shady Bayter
• Farm: El Vergel Estate
• Region: Tolima, Colombia
• Varietal: Pink Bourbon
• Process: Anaerobic Washed
• Altitude: 1,500 masl
• Roaster: Manhattan Coffee Roasters (Rotterdam), available as espresso or filter roast

INTRO
A vibrant anaerobic Pink Bourbon with an explosive, fruit-forward profile, a playful mix of papaya, strawberry, and dragon fruit, with a juicy finish and expressive aromas. It shines in both filter and espresso.

THE PRODUCER
The story of El Vergel began in 1995, when the Bayter family started farming avocados and became one of the country's most productive avocado producers. After avocado prices fell sharply in 2006 because of a crop disease, the family looked for new opportunities. Between 2009 and 2010, Martha Bayter introduced coffee to diversify and reduce costs, starting with Catimor and red and yellow Caturra, and gradually developing a deeper interest and experimenting with pulping and fermentation.

With guidance from coffee enthusiast Nelson Moya, the Bayters explored new processing methods, and in 2014–2015 the farm earned Rainforest certification through the Colombian National Federation of Coffee Growers. In 2016 they met Miguel Jiménez, a variety and specialty coffee expert, who helped introduce Geisha, Java, Pacamara, Red Bourbon, and Laurina, with first harvests in 2017. In 2018 they added natural, aerobic, and anaerobic processing and silos for storage. Today the family explores the science of fermentation, researching bacteria and yeasts, with more than 28 varieties across the farm, and is known for its pioneering Koji fermentation process.

Pink Bourbon is a variety grown in and around Huila and Tolima, genetically identified as an Ethiopian landrace rather than a true Bourbon.

THE PROCESS
This lot is Anaerobic Washed: the cherries ferment in a sealed, oxygen-limited environment, then are washed and dried. The page doesn't give further steps for this lot.

The anaerobic fermentation is the defining step. It builds the bold, fruit-forward profile.

THE CUP
Bright, juicy, and full of character: papaya, strawberry, and dragonfruit with expressive aromas and a juicy finish.

Flavour Notes
🍈 Papaya 🍓 Strawberry 🐉 Dragonfruit