Pink bourbon variety, washed process
Roasted for filter brewing
Dried pear, fresh papaya, and sweet nougat
This washed pink bourbon selection comes to us from the Asobombo Farmers Group, located in Pitalito, Huila — one of Colombia’s most renowned coffee-growing sub-regions.
Asobombo is a young association, consisting of around 80 experienced coffee producers. Together, they aim for economic sustainability through long-term specialty coffee programmes.
Most coffee farms in Huila are small, typically less than three hectares, and are family-run without much external labour. This results in meticulously managed farms. Asobombo’s members farm at around 1,700 metres above sea level in a region with gentle rolling hills, making farming comparatively easier than in steeper areas.
While Asobombo members typically grow caturra and Colombia varieties, this lot is a selection of pink bourbon. While it was originally thought to be a hybrid of red bourbon and yellow bourbon, genetic testing now indicates that pink bourbon is descended from an Ethiopian landrace variety.
Coffee processing within Asobombo involves a meticulous method where ripe cherries are hand-picked, pulped, and then fermented for 24-36 hours. Post-fermentation, the coffee is washed, then dried on parabolic beds or patios. This careful processing is crucial in maintaining the high quality of the coffee.
Asobombo is not only focused on coffee quality but also on improving their infrastructure. The initial premiums from coffee sales have been invested in setting up a warehouse and cupping lab to enhance quality control and traceability.
In the cup we find a lightly tropical profile, tasting of fresh pear, nougat, and ripe papaya.
This is our first time buying from the Asobombo group, having done so through import partners, Sucafina.