Details & Tasting Notes

Origin: Colombia
Region: Palestina, Huila
Producer: Octavio Rueda
Variety: Pink Bourbon
Process: Washed
Altitude: 1,830 MASL
Harvest: September 2025

Tasting Notes:
🫐 Blueberry • 🌹 Rose Hips • 🍋 Pink Lemonade

Intro

This is the fourth harvest pass from El Mirador this season, taken right at the peak of maturity—and it clearly shows. Following this coffee across multiple harvest passes has been a fascinating exercise, revealing how timing alone can subtly shift expression in the cup. This particular pass stands out for its vibrancy, clarity, and balance, offering one of the most expressive iterations of Octavio Rueda’s Pink Bourbon we’ve tasted to date.

The Producer

Octavio Rueda is one of the most consistent and meticulous producers we work with in Huila. We’ve been sourcing Pink Bourbon from him for several years, and his coffees continue to set a benchmark for what the variety can achieve. This year, our work with Octavio has taken on a deeper focus—examining genetic diversity within Pink Bourbon and why certain lots, like this one, show such remarkable aromatic lift and structure. Octavio’s coffees remain central to that exploration, serving as a reference point for excellence.

The Process

Cherries are hand-picked at peak ripeness, then floated to remove defects before being held in cherry overnight. The following day, the coffee is depulped and fermented underwater for 80 hours, a long, carefully controlled fermentation that enhances clarity while building complexity. After fermentation, the coffee is fully washed and dried slowly on raised beds until it reaches a final moisture content of 10.5%.

Description on Taste

In the cup, this coffee is bright, elegant, and beautifully articulated. Blueberry sweetness leads, juicy and clean, followed by the gently tart, floral nuance of rose hips. A lively pink lemonade acidity ties everything together, giving the cup lift and freshness without sharpness. The finish is crisp and refreshing, with a refined sweetness that lingers. This is Pink Bourbon at its most expressive—vivid, balanced, and effortlessly drinkable.

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.