Colombia — Paola Trujillo Pink Bourbon

Tastes Like — 🍊 Bergamot • 🍑 Apricot • 🌿 Gin Botanicals & Black Tea

DETAILS

• Producer: Paola Trujillo
• Farm: Patio Bonito (managed by Don Carlos Trujillo)
• Region: Caldono, Cauca, Colombia
• Varietal: Pink Bourbon
• Process: Advanced Washed (Thermal Shock)
• Altitude: 1570–1650 masl
• Size: 12oz / 340g

INTRO — Thermal Shock Processing Creates Gin Botanical Character

Paola Trujillo has a gift for bringing out botanical notes through careful processing, and this Pink Bourbon lot exemplifies her skill perfectly. After thermal shock treatment to kickstart fermentation, this coffee is vibrant, fresh, and surprisingly similar to gin botanicals—floral, aromatic, and complex. The flavour profile is genuinely reminiscent of a French 75 cocktail: bergamot citrus, apricot stone fruit, and that distinctive botanical character, all finishing like quality black tea.

Growing up on her father's farm in Caldono, Cauca—a property that's been producing coffee for over four decades—Paola complements Don Carlos Trujillo's sustainable agricultural practices by spearheading fermentation and processing endeavours at Patio Bonito. Everything she does, she does with precision and excellence, and this lot is testament to that approach.

THE PRODUCER — Two Generations at Patio Bonito

Don Carlos Trujillo has been producing coffee in Caldono, Cauca, for over 40 years, building a farm known for sustainable agricultural practices and consistent quality. His daughter, Paola Trujillo, represents the contemporary evolution of this family operation—bringing fresh perspectives on processing whilst respecting the sustainable foundation her father established.

Paola's focus on fermentation and processing innovation positions Patio Bonito at the cutting edge of Colombian specialty coffee. Whilst many producers stick with traditional methods, Paola experiments with advanced techniques like thermal shock protocols, controlled fermentation, and precise drying regimens. This isn't innovation for its own sake—it's deliberate exploration of how processing can enhance Pink Bourbon's natural characteristics.

The father-daughter partnership creates ideal conditions for innovation. Don Carlos provides decades of cultivation expertise and the sustainable farming practices that produce exceptional cherries. Paola applies contemporary processing knowledge to those cherries, creating lots that showcase both traditional Colombian quality and modern processing sophistication.

Located at 1,570–1,650 metres above sea level in Caldono, Cauca, Patio Bonito benefits from the region's favourable terroir. Cauca's volcanic soil, consistent rainfall, and moderate temperatures at altitude provide excellent conditions for Pink Bourbon cultivation. The elevation ensures slow cherry maturation and significant temperature variation—essential for developing the complexity Paola's processing can then enhance.

THE PROCESS — Thermal Shock Advanced Washed

The thermal shock protocol represents sophisticated processing science. By subjecting cherries to rapid temperature changes before fermentation, Paola manipulates cellular structure and enzyme activity in ways that influence final cup profile:

• 🍒 Peak Ripeness Harvesting — Handpicked when fully ripe
• 🌊 Flotation — Cherries floated to remove lower-density beans
• 👐 Hand Sorting & Washing — Thorough manual quality control
• ❄️🔥 Thermal Shock Protocol — Rapid temperature changes kickstart fermentation
• ⚙️ Pulping — Cherries depulped after thermal treatment
• 🛢️ Plastic Barrel Fermentation — Parchment ferments in controlled environment
• ☀️ Controlled Drying — Extended drying to 10–12% moisture content

The thermal shock is the key innovation here. Rapid temperature fluctuations stress the cherry's cellular structure, accelerating enzyme activity and creating fermentation conditions that develop unique aromatic compounds. Think of it like shocking vegetables in ice water after blanching—it's manipulation of biological processes to achieve specific results.

After thermal treatment and pulping, fermentation in plastic barrels allows Paola to control temperature and oxygen levels precisely. This controlled environment, combined with the pre-treatment, develops the botanical character that defines this lot—those gin-like aromatics that make the coffee so distinctive.

The final drying to 10–12% moisture content is carefully monitored. After all the effort invested in processing, improper drying could undo everything. Paola's precision shows in the final product—clean, vibrant, balanced.

THE VARIETY — Pink Bourbon's Ethiopian Heritage

Pink Bourbon continues to generate debate about its origins, but genetic testing increasingly supports the theory that it's an Ethiopian landrace variety rather than actual Bourbon. The cup profile certainly aligns with Ethiopian genetics: pronounced florals, complex fruit notes, tea-like qualities. This makes Pink Bourbon yet another example of Ethiopian landraces that found their way to Colombia—joining Geisha, Chiroso, Sidra, and others.

The glucose-based sugar composition in Pink Bourbon (rather than sucrose) creates a distinctive mouthfeel—smoother and more silk-like than typical Bourbon varieties. This characteristic, combined with the variety's natural floral tendencies, makes it an ideal canvas for Paola's botanical-focused processing.

Pink Bourbon's relatively recent identification (2013) means producers like Paola are still discovering what the variety can achieve under different processing protocols. Each experimental lot adds to the collective knowledge about how Pink Bourbon responds to various techniques.

THE CUP — A French 75 in Coffee Form

One taster remarked that this coffee tastes like a French 75 cocktail, and honestly, the comparison is perfect. There's that gin botanical character, the citrus brightness, the effervescence (translated to coffee as lively acidity), and the elegant, celebratory quality. It's vibrant, fresh, and surprisingly floral—drinking easily but thoughtfully, like quality black tea.

Flavour Notes

• 🍊 Bergamot — distinctive citrus providing aromatic complexity and brightness
• 🍑 Apricot — stone fruit sweetness making up the lion's share of fruit character
• 🌿 Gin Botanicals — floral, herbal, aromatic character reminiscent of quality gin
• 🍵 Black Tea — the overall drinking experience mirrors quality tea—refined, contemplative, elegant

The gin botanical character is what makes this coffee genuinely unique. There's a floral, slightly herbal, aromatic quality that's immediately reminiscent of craft gin—juniper-adjacent without being juniper, botanical without being specific. Bergamot provides citrus complexity beyond simple orange or lemon—it's more aromatic, more sophisticated. Apricot stone fruit adds sweetness and body, grounding the botanical and citrus notes.

The black tea comparison captures the drinking experience perfectly. There's an elegance to this coffee, a refinement that invites contemplation rather than quick consumption. The mouthfeel is smooth and silk-like (that Pink Bourbon glucose composition), whilst the finish is long and clean.

Paola Trujillo has demonstrated that advanced processing techniques—when executed with precision and excellence—can enhance Pink Bourbon's natural characteristics in genuinely exciting ways. This thermal shock protocol doesn't obscure the variety's qualities; it amplifies them, creating botanical complexity that's both distinctive and delicious. This is Colombian Pink Bourbon at its most sophisticated.

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 6-12 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 - should we have any left in stock!). 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.