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Country: Colombia
Process: 100-hour Anaerobic & Honey
Varietals: Pink Bourbon
MASL: 1,900
Cup profile: Lemon Sherbet, Raspberry, Gooseberry
Weight: 200g or 1kg
Grown at 1,900 metres above sea level at Puerto Arturo in Támesis, Colombia, this Pink Bourbon coffee benefits from a unique microclimate overlooking the Cartama Valley. Warm air rising from the valley meets cooler mountain temperatures, creating misty mornings that slow cherry maturation and encourage the development of complex sugars and aromatic depth. Although first identified and popularised in Huila, genetic testing suggests Pink Bourbon originates from Ethiopian landraces. Ripe cherries undergo approximately 100 hours of anaerobic fermentation in sealed tanks, with Brix and pH carefully monitored to ensure consistency. The cherries are then pulped, retaining their mucilage for honey processing, before drying on raised African beds inside a covered marquee. Farmer Elkin is meticulous in his approach, with a strong interest in experimental processing and controlled fermentation, using precision and careful monitoring to bring out the best in each coffee lot.
A unique twin release of a Chiroso and Pink Bourbon brought to life by Jake and Josh, owners of Two of Hearts Tattoo Studio and coffee space. Sourced through our green coffee importer friend Santiago, these two Colombian lots share a unified visual narrative. Each bag features a floral motif interpreted through Jake and Josh’s distinct tattooing styles. A celebration of shared craftsmanship, local partnership, and great coffee under one roof.
Country: Colombia
Process: 100-hour Anaerobic & Honey
Varietals: Pink Bourbon
MASL: 1,900
Cup profile: Lemon Sherbet, Raspberry, Gooseberry
Weight: 200g or 1kg
Grown at 1,900 metres above sea level at Puerto Arturo in Támesis, Colombia, this Pink Bourbon coffee benefits from a unique microclimate overlooking the Cartama Valley. Warm air rising from the valley meets cooler mountain temperatures, creating misty mornings that slow cherry maturation and encourage the development of complex sugars and aromatic depth. Although first identified and popularised in Huila, genetic testing suggests Pink Bourbon originates from Ethiopian landraces. Ripe cherries undergo approximately 100 hours of anaerobic fermentation in sealed tanks, with Brix and pH carefully monitored to ensure consistency. The cherries are then pulped, retaining their mucilage for honey processing, before drying on raised African beds inside a covered marquee. Farmer Elkin is meticulous in his approach, with a strong interest in experimental processing and controlled fermentation, using precision and careful monitoring to bring out the best in each coffee lot.
A unique twin release of a Chiroso and Pink Bourbon brought to life by Jake and Josh, owners of Two of Hearts Tattoo Studio and coffee space. Sourced through our green coffee importer friend Santiago, these two Colombian lots share a unified visual narrative. Each bag features a floral motif interpreted through Jake and Josh’s distinct tattooing styles. A celebration of shared craftsmanship, local partnership, and great coffee under one roof.
