This Pink Bourbon from Finca La Montañita is an example of how the process can impact the final product. A relatively common varietal processed through a traditional method results in an excellent fruity and bright cup.
VERY SPECIAL
We’ve chosen this coffee for our second VS subscription dispatch for a few reasons.
First, it comes from Colombia—our other favourite origin, together with Ethiopia.
Second, of course, its outstanding flavours and mouthfeel. It’s super fruity (think passion fruit and apricot), and it has a bright acidity. Not too far from some Geishas.
And third, its path to a high-quality cup is entirely different to our previous VS feature, Jabanto Carbonic Maceration. While the Ethiopian featured a contemporary, high-tech fermentation style, this Colombian follows a traditional method, done well.
ABOUT WILLYAN ROJAS, THE PRODUCER
Willyan comes from a family of coffee farmers. He set up his own farm, Finca La Montañita (Pitalito, Huila), in the mid-90s, but it wasn’t until the late 2000s that he started producing specialty coffee. This move away from commodity coffee would provide his family with higher premiums and establish his purpose: to get his coffee recognised internationally, allowing him to connect with people all around the globe.
This successful transition didn’t happen all of a sudden. Willyan put the work into research and development, travelling to other farms in the Colombian Coffee Axis region and joining programs like PECA, an education plan from Caravela Coffee (the importer for this coffee).
This step-up in level of care—from harvest to process—truly translates into the final product. That’s why it is one of our VS.
THE VARIETAL AND THE PROCESS
This lot’s varietal is Pink Bourbon, a hybrid between Yellow and Red Bourbon believed to be a naturally-occurring mutation in the Huila area of Colombia. When the cherry is ripe and ready to pick, the colour is in the light red or ‘pinky’ spectrum.
The process is a traditional fully washed, left fermenting in water for 36 hours and dried in covered parabolic patios for about 7 days (depending on the weather).
BREW, SHARE AND ENJOY
With all this extra info about what it took to produce this coffee, it’s time to enjoy it.
You’ll find brewing recipes from the team down below shortly. But don’t be shy and start with your favourite method! If you’ve got any questions, we’re always happy to respond to your emails or messages via Instagram @samplecoffee.
We look forward to hearing about your experience.
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].
