COLUMBIA EL DIVISO PINK BOURBON LOT #02

Finca El Paraíso moves with quiet conviction. A name that has reshaped what coffee can become. In 2015 and 2016 they introduced thermal shock processing. It shifted expectations and revealed flavours vivid and unfamiliar. Through Falcon Coffee this work now reaches us, part of our latest selection. It has been some time since we last offered.

Pink Bourbon, an uncommon varietal often left out of conversation yet holding a clarity that speaks for itself. A mutation of Red Bourbon, first noticed by Gabriel Motta while walking his farm, where cherries carried a soft hue between red and yellow. In the cup the profile was bright and juicy, enough to begin again with purpose as a single lot.

At El Diviso the process takes a different path. It begins with a 24 to 36 hour anaerobic stage guided by Lactobacillus, building softness and developing sweetness. The coffee then meets heat at 48°C, followed by a sudden drop to 4°C, a precise shift that preserves aromatic detail. Drying follows for 30 to 40 hours under controlled air, allowing even moisture loss. The coffee then rests in a cool and stable environment, composed and ready.

Roasting Pink Bourbon requires restraint. The margin is narrow and timing matters. When it lands it reveals itself fully. Hand brew opens with citrus and a clear phosphoric acidity. Notes of passion fruit, pineapple and white peach come forward, carried by a sweetness that leans toward sugus, finishing with a soft bubblegum trace.

On espresso it moves differently. A gentle umami appears, reminiscent of dried salmon onigiri. Mixed berries bring a light sparkle, balanced by a candy like sweetness. With milk it becomes familiar, strawberry cream with a hint of dried rose and a finish of peach syrup. A coffee that does not stay still, best experienced while it is here.