OCTAVIO RUEDA — PINK BOURBON

Origin: Colombia
Region: Palestina, Huila
Variety: Pink Bourbon
Process: Washed
Altitude: 1,800–1,900 MASL

THE CUP

A hallmark Pink Bourbon from one of Huila’s most consistent and celebrated producers. This second harvest pass from Octavio Rueda is vibrant and refined, bursting with pomegranate brightness, hibiscus florality, and a crisp lime acidity. A beautifully structured cup — elegant, clean, and full of life.

TASTES LIKE
🍎 Pomegranate
🌺 Hibiscus
🍋 Lime

THE PROCESS

Cherries are hand-picked at peak ripeness, floated to remove defects, and held overnight in-cherry before being de-pulped. Seeds are fermented underwater for 80 hours, washed, and then dried on raised beds until reaching 10.5% moisture.

WHY WE LOVE IT
Few producers deliver Pink Bourbon with this level of clarity and expression. Octavio’s meticulous approach highlights everything we love about this variety — florals, structure, and a striking, fruit-driven acidity. It’s a benchmark lot for Huila and a reminder of how exceptional Pink Bourbon can be in the right hands.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY typically roast light.

We 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.