Ivan's Pink Bourbon
$
8.7
/lb
Iván has a small number of Pink Bourbon trees and has been using them to explore different processing ideas, each one helping him learn more about specialty coffee and improve the quality of his cups. This lot comes from one of his first Pink Bourbon harvests and reflects the care, curiosity, and timeless learning he lives with. To bring out the coffee’s fruity and aromatic character, Iván added blackberry, passion fruit, and eucalyptus during fermentation. In the cup, we found notes of watermelon, blackberry, panela, and soft florals. while warm, it is expressive and juicy, with ripe fruit sweetness, a creamy body, and bright acidity. As it cools, the sweetness becomes even more pronounced, revealing a balanced and fruit-forward profile that remains clean, vibrant, and enjoyable from start to finish.
Taste Profile
Variety
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How this coffee was produced
A washed coffee with passion fruit, blackberry, eucalyptus leaves added to the fermentation.
Harvesting and Stabilization
Ripe cherries are carefully harvested and selected. They are then floated for density separation and hand-sorted to remove underripe, overripe, and dry cherries.
Processing and Fermentation
After depulped, Ivan adds blackberry, passionfruit, eucalyptus leaves to the fermentation done in closed bags for a week.
Drying
He mixes the beans constatly, and washed after the fermentation and dries them in sun bed driers.
Ivan Giraldo
After years working as a picker, Ivan returned to Sonson to build his own coffee farm, committed to quality and continuous improvement.
Los Vanvan
Iván's farm is located in Sonsón, Antioquia, on a small yet carefully tended piece of land. This allows him to meticulously process each cherry bean with dedication. He cultivates the Castillo variety, and thanks to the farm's altitude and climate, the cherries develop an exceptional sweetness.
2100 m
2 Hectares & 2 employees
Castillo, Catimore, Pink Boubon
October - December
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