Pink Bourbon
200 g · Whole beans · Anaerobic natural
- 🫐 Wild berries
- 🥭 Tropical fruits
- 🍷 Winey acidity
- 🍫 Cacao nibs
Available now
- Grind
- Whole beans only
- Roast
- Filter
- variety
- Pink Bourbon
- process
- Anaerobic natural
- farm
- Finca Villa Betulia
- producer
- Luis Anibal Calderon
- region
- Acevedo, Huila, Colombia
- altitude
- 1,550 – 1,600 m
- harvest
- Main crop, October – December
- roast
- Filter
- 🫐 Wild berries
- 🥭 Tropical fruits
- 🍷 Winey acidity
- 🍫 Cacao nibs
Anaerobic natural from Finca Villa Betulia in Acevedo, 1,550 – 1,600 m. Only ripe cherries, dry fermented for 25 hours.
Luis Anibal Calderon, Finca Villa Betulia
Finca Villa Betulia sits at 1,550 – 1,600 m above Acevedo, in southern Huila. Luis Anibal was given a very small lot as a gift from his father and has expanded it since, applying better processing methods each harvest. He and his family run the farm together as a team.
He was a top-30 finalist at Huila Best Cup 2016. He collects only ripe cherries, ferments dry for 25 hours, then moves the coffee to his parabolic dryer for an average of 25 days.
Lot data via Cafe Imports · P# 26039
Pink Bourbon
A hybridisation of Red and Yellow Bourbon, with cherries that ripen to a blush instead of to red or yellow. It is rare because the colour is fragile: the recessive genes are easily overwritten by red and yellow pollen, so keeping a lot pink means keeping it isolated and picking it separately.
What stays consistent is aromatic intensity — flowers, stone fruit and berries, with acidity that reads as juice rather than sharpness.
Anaerobic natural
Anaerobic means the ferment happens in a sealed vessel with the oxygen excluded. A different population of yeast and bacteria takes over, works more slowly, and produces the fruit-driven aromatics you taste here. Natural means the coffee dried inside its whole cherry rather than being stripped first.
For this lot: only ripe cherries, a dry sealed ferment of 25 hours, then an average of 25 days in a parabolic dryer. Slow, covered drying is what makes a natural possible in Huila's humidity.
Roasted for filter, in Berlin
We roast one profile for this lot rather than a filter version and an espresso version. It is developed for pour over, where the acidity and the fruit have room, and it is roasted by Nano Kaffee in Moabit in small batches, based on demand.
It ships as whole beans only. Ground coffee loses the aromatics this lot was bought for within days.
- Dose
- 15 g
- Water
- 250 g
- Temperature
- 94 °C
- Time
- 2:45
- Grind
- Medium-fine
- 01Rinse the filter and warm the brewer.
- 02Bloom with 45 g for 40 seconds.
- 03Pour to 150 g, then to 250 g once the bed settles.
- 04Aim to finish the drawdown at 2:45.
- Dose
- 18 g
- Water
- 40 g
- Temperature
- 94 °C
- Time
- 0:32
- Grind
- Fine
- 01Purge the group and dry the basket.
- 02Dose 18 g, distribute evenly, tamp level.
- 03Aim for 40 g in the cup between 30 and 34 seconds.
- 04Sour or thin means grind finer. Dry or hollow means grind coarser.
This lot is roasted for filter, so it pulls long and acid-forward as espresso. Treated that way it works, and it is worth trying — but the recipe above is the one we roast for.