Sweet wild strawberry, and lemon verbena. Like taking a mouthful of pink, orange and yellow starburst.
It's back. Our second season with this rare variety from Finca El Paraiso in Pitalito Colombia. Pitalito is part of the well known Huila region and is where Pink Bourbon was discovered. It’s a coffee variety unique to Colombia and is a hybrid of yellow and red Bourbon. It’s very rare and is known to be quite resistant to rust but it and it’s and orange cousin are very difficult to produce with consistency. The recessive genes leading to the expression of these colours are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique colour and character of this variety, though this is quite hard to find.
These cherries are picked when they are fully ripe and exhibit a shiny pink hue. Then they are placed in a sealed bag for 30 to 35 hours without oxygen depending on the climate (it should stay cold for the micro organisms to work slowly). They are then depulped and again put in a sealed bag for another 30 to 35 hours without oxygen. Finally they are dried on raised beds in the shade for 8 days and an additional 5 days in the sun.
Jose Cuellar is another speciality coffee farmer who recognises the value of being connecting in the modern world and has his own instagram account. I asked him to provide me with a few pictures of the pink bourbon from the recent harvest and he kindly sent me this selection.