Pink Bourbon

Pink Bourbon is a rare Arabica variety grown in Colombia, known for cherries that ripen to a salmon-pink hue rather than the typical red or yellow. The beans are often processed with honey or natural methods — sometimes with experimental fermentation — which enhances their sweetness and complexity. In cup, this Colombian Pink Bourbon may show pronounced fruit-forward character, with flavours such as black cherry, nectarine, chocolate bon bons, dessert wine sweetness, passion fruit, and a supple mouthfeel.

Pink Bourbon is primarily cultivated in Colombia’s southwest, especially in the department of Huila and parts of Quindío and Cauca. Farms sit at high altitudes (often between 1,750–2,000 m above sea level), benefiting from mountainous terrain, volcanic soils, and a favourable microclimate — conditions well suited to Arabica cultivation. Producers sometimes use advanced processing methods (e.g. submerged fermentation, controlled temperature drying, carbonic maceration) to highlight Pink Bourbon’s delicate acidity and complex sweetness.

Coffee was introduced into Colombia in the late 1700s by Jesuit missionaries. From the early 1800s, cultivation expanded from initial garden-scale plantings to commercial exports. Over time, Colombia became a major global coffee producer, specialising exclusively in Arabica coffee. Much of its high-quality coffee now comes from the so-called Colombian Coffee Growing Axis — a mountainous region spanning departments like Huila, Quindío, Tolima, Caldas, and Antioquia.