An exemplary Pink Bourbon from Onyx’s partners at Equation Coffee, grown by Yulieth Mora in Cauca, Colombia. Delicate florals and bright, honeyed acidity make this lot particularly well-suited for filter brewing.

Onyx continues to rely on a wide network of producers across Colombia, and this microlot captures everything that makes the region special - clarity, sweetness, and varietal expression.

This coffee comes via Onyx’s long-standing partners at Equation Coffee. Each season, samples arrive from their network of producers — and from there, Onyx builds regional blends and isolates standout farm-level lots.

This particular coffee, grown by Yulieth Mora in Cauca, was immediately flagged during cupping and separated as a single origin release. A Pink Bourbon microlot with clarity, structure, and sweetness - a result of both terroir and variety.

While Pink Bourbon is now cultivated globally, Onyx continues to prefer expressions from Huila and Inzá for their bright, sugary profiles and light confectionary tones. More on the variety below.

What is the roast recency?

Onyx 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.