Colombia - La Palma- Pink Bourbon

Luis Edgar approaches coffee processing with the same care and intention that defines his farm’s history.
For his Pink Bourbon, he uses a washed process that includes multiple stages of fermentation, designed to bring out clarity and complexity in the cup. The cherries are first fermented in open tanks for around 24 hours. They are then rinsed and moved to sealed tanks, where a second fermentation takes place over 48 hours. After depulping, the coffee undergoes a final sealed fermentation for about 96 hours — a slow and controlled stage that involves adding water to regulate temperature and avoid overheating.

Once fermentation is complete, the beans are washed thoroughly and dried in solar dryers, a process that can take up to 25 days depending on the weather. This extended drying phase allows the coffee to develop depth and stability, contributing to its clean and expressive profile.

In the cup, Luis Edgar’s Pink Bourbon offers a vibrant tropical character — often showing notes of orange sherbet zest and tropical fruit. It's bright and juicy, with a delicate floral aroma, sometimes reminiscent of jasmine or white tea. Depending on the roast and brew, you might also find hints of blood orange, raspberry, or panela, giving the coffee a balance of acidity and sweetness that speaks to both the variety and the producer’s craftsmanship.