We are excited to add this stunning washed pink bourbon from Huila producer Selmira Ruiz to our summer menu, as it represents our first fresh pink bourbon release of the year. This is our first time working with Selmira, and we can safely say that she has outdone herself with the complexity of flavor differentiation in this lot from her farm, La Palma—it boasts layers of taste and aroma that just keep going on and on as the cup evolves. Up front, we perceive a rather bold rose note which persists but increases in delicacy as the cup cools; this note of rose is closely followed by bright, red, and juicy bing cherry, and a hit of round kiwi sweetness. This is an outstanding lot for the uniqueness of its flavor profile—truly a surprising pink bourbon experience.
Selmira Ruiz purchased the 1 hectare parcel—nearest to the village of La Perdiz in Huila—that her farm, La Palma, now sits on nearly 30 years ago, and in that time has turned what was initially land unsuitable to agricultural use into a landscape rich in resources and possibility for coffee cultivation. On Finca La Palma, located at 1.740 masl, Selmira focuses primarily on growing pink bourbon, which makes up this offering, and given its quality, we’d say that her focus is certainly well-placed and immediately evident. In addition to coffee, Selmira also grows sugarcane, however in the future she plans to transition these plots to coffee farming. She also plans to further invest in and refine her on-site processing facilities, as funds become available.
Pink bourbon is a relatively uncommon varietal, first identified relatively recently, in 2013, and grown almost exclusively in Colombia. Pink bourbon is known for its potential for quality, generally represented by pleasant, citric acidity, honeyed sweetness, and strong floral presence in the cup — all qualities present in this offering. Its genetic heritage remains uncertain, although it is most likely not actually bourbon at all, but rather the descendant of an Ethiopian landrace varietal. This would certainly make sense, given that the flavor of pink bourbon is much more akin to a washed Ethiopian landrace or Panamanian geisha in its florality, than a more typical Colombian bourbon or castillo. The sugar present in pink bourbon, like red bourbon, is predominantly glucose, resulting in a more smooth, silk-like body.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
We are excited to add this stunning washed pink bourbon from Huila producer Selmira Ruiz to our summer menu, as it represents our first fresh pink bourbon release of the year. This is our first time working with Selmira, and we can safely say that she has outdone herself with the complexity of flavor differentiation in this lot from her farm, La Palma—it boasts layers of taste and aroma that just keep going on and on as the cup evolves. Up front, we perceive a rather bold rose note which persists but increases in delicacy as the cup cools; this note of rose is closely followed by bright, red, and juicy bing cherry, and a hit of round kiwi sweetness. This is an outstanding lot for the uniqueness of its flavor profile—truly a surprising pink bourbon experience.
Selmira Ruiz purchased the 1 hectare parcel—nearest to the village of La Perdiz in Huila—that her farm, La Palma, now sits on nearly 30 years ago, and in that time has turned what was initially land unsuitable to agricultural use into a landscape rich in resources and possibility for coffee cultivation. On Finca La Palma, located at 1.740 masl, Selmira focuses primarily on growing pink bourbon, which makes up this offering, and given its quality, we’d say that her focus is certainly well-placed and immediately evident. In addition to coffee, Selmira also grows sugarcane, however in the future she plans to transition these plots to coffee farming. She also plans to further invest in and refine her on-site processing facilities, as funds become available.
Pink bourbon is a relatively uncommon varietal, first identified relatively recently, in 2013, and grown almost exclusively in Colombia. Pink bourbon is known for its potential for quality, generally represented by pleasant, citric acidity, honeyed sweetness, and strong floral presence in the cup — all qualities present in this offering. Its genetic heritage remains uncertain, although it is most likely not actually bourbon at all, but rather the descendant of an Ethiopian landrace varietal. This would certainly make sense, given that the flavor of pink bourbon is much more akin to a washed Ethiopian landrace or Panamanian geisha in its florality, than a more typical Colombian bourbon or castillo. The sugar present in pink bourbon, like red bourbon, is predominantly glucose, resulting in a more smooth, silk-like body.
All coffee is sold whole-bean to reduce oxidization, and increase the longevity of volatile aromatic compounds.
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