Colombia Jose Elicas Martinez Guzman Pink Bourbon: Sample Coffee Roasters

Colombia
Jose Elicas Martinez Guzman
Pink Bourbon

José has become a farmer like no other. He’s passionate, innovative, and always looking for opportunities to improve his quality. He keeps his trees healthy and well pruned, he measures his fermentation to achieve the perfect balance of flavours.

Washed process Pink Bourbon

Flavour: Toffee apple, pink grapefruit, white peach

Body: Acidity:

Roast: omni (filter + espresso)

Jose Martinez was born and raised on a coffee farm in a traditionally coffee growing family. From his parents he learned everything about coffee: from taking care of the coffee trees to good post-harvesting practices.

When he was just 16 years old, he decided to leave the family home and he ended up working as a bus driver, travelling across the whole country for more than a decade.

One day, looking for a more stable life, he decided to come back home. He bought his father’s farm to start his own path.

José Martinez has become a farmer like no other. He’s passionate, innovative, and always looking for opportunities and advices to become better and improve his quality. He keeps his trees healthy and very well pruned, he measures his fermentation process to determine the best time to end fermentation and achieve the perfect balance of flavours.

In 2014, José Martinez had a very small drying bed for his harvest, but with the extra income he’s received from specialty coffee since then, he’s been able to enlarge his drying patios and improve the infrastructure.

Jose says his life has been transformed since he has been producing specialty coffee. The extra incomes that he receives has changed his mind set and his perspective of coffee. He now takes better care of every single step of the process.

Sourcing and ingredients

100% Pink Bourbon coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Jose Elicas Martinez Guzman
Country: Colombia
Region: Palestina, Huila
Altitude: 1800m above sea level
Varietals: Pink Bourbon
Process: Washed
Body: Medium
Acidity: Crisp
Tasting notes: Toffee apple, pink grapefruit, white peach
Roast style: Omni (filter + espresso)

Varietals

Pink Bourbon varietal

Pink Bourbon is an Ethiopian Heirloom variety (or subvariety)—though, until very recently (~2023), it was thought to be a rare and spontaneous hybrid/mutation of Red and Yellow Bourbon.

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

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.