Juan David's Pink Bourbon
$
9
/lb
Juan David is in charge of developing and enhancing the fermentation processes on his family’s farm. For this lot, the cherries were first fermented for 24 hours before being depulped and left to ferment for another 24 hours with only the mucilage, a method that highlights the coffee’s natural sweetness. Afterward, it was washed, dried in parabolic dryers, and stored once it reached 11% humidity. The result is a floral, well-balanced cup with sugarcane and brown sugar sweetness, beautifully layered with yellow fruit notes such as gulupa and lemongrass.
Taste Profile
Variety
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How this coffee was produced
Washed with a short fermentation
Harvesting and Stabilization
Only ripe cherries are harvested and floated for a second selection and left in open tanks for 24 hours
Processing and Fermentation
After 24 hours, the cherries are depulped and fermented again for another 24 hours in open tanks without water. After that the beans are washed
Drying
They dried in sun-bed driers for 2 to 3 weeks until it reaches 11% moisture
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Juan David Chinchilla
Juan David, a third-generation coffee farmer, carries on his family’s legacy. With varietals like Geisha, Caturrón, and Papayo, he celebrates diversity in every harvest—each one a chance to learn, connect, and share a story through coffee.
La Cumbre
Located in the municipality of Palermo at 1,800 meters above sea level, this farm is dedicated to cultivating varietals and developing innovative fermentation processes.
1800
13.2 H & 25 employess
Pink Bourbon, Ethiope, Geisha, Caturron
Feb - Jul Nov - an
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