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 MarĂa, 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.
BREW, SHARE AND ENJOY
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!
All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).
Resting beans inside the sealed bag helps develop peak flavours and acidity
Learn how long and why you should wait in our brewing window recommendations.
Try our step-by-step recipes and videos
Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].
