Colombia
Faver Ninco
Natural Pink Bourbon

Faver works on Finca Costa Rica with his wife, Andrea, making up a beautiful team. Andrea is responsible for providing food for the workers and taking care of the drying process, constantly moving the parchment and making sure the coffee reaches its ideal levels of humidity. As a family, they work together to get to their objectives.

Natural process Pink bourbon

Flavour: ripe mandarin, praline, butterscotch

Body: Acidity:

Roast: omni (filter + espresso)

This natural process Pink Bourbon could be the last one produced by the Ninco family. Make sure you get to taste it.

VERY SPECIAL

We’ve selected this delicious small lot of natural process Pink Bourbon as a VS feature because it’s likely the last one produced by this family ever.

With an existing crop of Caturra plants, the Ninco family added their first planting of Pink Bourbon varietal three years ago with the goal of achieving a high quality and yield harvest (and so the potential to earn a better income). In theory, their farm’s altitude quality and soil are ideal for this varietal.

Having played and experimented with natural processing, they found it challenging to balance the ideal ripening stage without losing the traits that distinguish the Pink Bourbon varietal.

This difficulty in achieving a consistent quality has led Faver and Andrea to reassess their production strategy, leaning towards the refinement and reliability of the washed process.

A FAMILY’S BUSINESS

Faver Ninco comes from a traditional coffee-growing family in Colombia, and ever since he was a kid, he wanted to become a producer. When he was old enough and had gathered some savings—about 25 years ago—he decided to purchase a piece of land in Santa María, Huila, and started to harvest his own coffee.

Since then, Finca Costa Rica has become Faver and his family’s home and way to make a living. Over the years, they’ve been able to reinvest in their infrastructure to make their business sustainable and thriving, producing better coffee. “I receive better incomes by producing specialty coffee and this has helped me and my family to have a better life and become a better coffee producer every day”, he says.

Faver and Andrea, his wife, make a beautiful and balanced team. He looks after the planting, pruning, and harvest of the crop. She is responsible for providing food for the workers and taking care of the drying process, constantly moving the parchment and making sure the coffee reaches its ideal humidity levels.

As a couple and a family, they work together to get to their objectives, work hard to improve their product quality and continue to be great role models for other farmers in the region.

Faver sends a message for all the consumers of his coffee, “You are drinking something produced and made with the huge effort of a whole family, and I really hope you can continue drinking this coffee for many more years to come.”

ABOUT THIS LOT

For this particular lot of Pink Bourbon, Faver made sure the cherries were picked at their most ripe, and Andrea fermented them in bags for 60 hours. Then, these were moved to drying beds for slow drying, mostly in the shade.

Time to brew and enjoy this very limited coffee!

Don’t forget to ask us any questions or brewing tips, and tell us how it went! You can add your recipe right here when you log in so other VS subscribers can see and try.

We look forward to hearing about your experience with this VS coffee!

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

Learn more:
Our packaging

Producer: Faver Ninco
Country: Colombia
Region: Huila
Altitude: 1800m above sea level
Variety: Pink bourbon
Process: natural
Importer: Caravela
Body
Acidity
Tasting notes: Ripe mandarin, praline, butterscotch
Roast style: Omni (filter + espresso)

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Natural process

This technique leaves some flesh on the coffee cherry during processing and drying. This results in flavours which may show jammy fruit and a little winey-ness.