Pink Bourbon – Bio Innovation Washed | La Palma & El Tucán (Colombia)

Cultivated and produced by Hugo Berdugo in Huila’s highland terroir, this rare Pink Bourbon microlot delivers a layered sensory journey - bright tangerine, crisp green apple, and soothing chamomile meld beautifully in the cup. Processed via a meticulous bio-innovation method - combining prolonged anaerobic and aerobic fermentations with extended patio drying - this coffee truly reflects the dedication and innovation of its origin, offering clarity and sweetness in the front, rounded acidity in the middle and lingering florals in the finish.

Tasting Notes: Tangerine, Green Apple, Chamomile

Producer - Hugo Berdugo

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.