Pink Bourbon from Huila, Colombia, produced by Diego Vergara, represents a meticulous and research-driven approach to specialty coffee. Located in one of Colombia’s most celebrated coffee regions, his farm benefits from high elevations, rich soils, and dynamic Andean microclimates. These conditions support slow cherry maturation and allow the Pink Bourbon variety to develop remarkable complexity and balance, standing as a refined expression of contemporary Colombian coffee production.
A defining feature of this lot is the use of thermal shock, a precise technique designed to intentionally halt fermentation through controlled temperature contrast. After extended fermentation phases, the coffee is exposed first to hot water (around 50°C) and then rapidly cooled with cold water (approximately 20°C). This sudden shift helps open and then contract the bean’s pores, stabilizing and fixing the aromatic compounds developed during fermentation. Drying takes place in a sealed, stainless-steel dehumidifying system under strict control until the coffee reaches 11% moisture, followed by a stabilization period, ensuring precision and long-term stability.
The result is enhanced clarity, structure, and consistency in the cup.
SPECIAL LOT
ICE TEA, TOMILHO-LIMÃO, HIBISCUS, MIRTILO, LIMA KAFFIR
ICE TEA, THYME LEMON, HIBISCUS, BLUEBERRY, KAFFIR LIME
Finca Las Flores
Diego Vergara
Pitalito, Hulia, 1700 masl
Pink Bourbon
Thermal Shock
Pink Bourbon from Huila, Colombia, produced by Diego Vergara, represents a meticulous and research-driven approach to specialty coffee. Located in one of Colombia’s most celebrated coffee regions, his farm benefits from high elevations, rich soils, and dynamic Andean microclimates. These conditions support slow cherry maturation and allow the Pink Bourbon variety to develop remarkable complexity and balance, standing as a refined expression of contemporary Colombian coffee production.
A defining feature of this lot is the use of thermal shock, a precise technique designed to intentionally halt fermentation through controlled temperature contrast. After extended fermentation phases, the coffee is exposed first to hot water (around 50°C) and then rapidly cooled with cold water (approximately 20°C). This sudden shift helps open and then contract the bean’s pores, stabilizing and fixing the aromatic compounds developed during fermentation. Drying takes place in a sealed, stainless-steel dehumidifying system under strict control until the coffee reaches 11% moisture, followed by a stabilization period, ensuring precision and long-term stability.
The result is enhanced clarity, structure, and consistency in the cup.
SPECIAL LOT
ICE TEA, TOMILHO-LIMÃO, HIBISCUS, MIRTILO, LIMA KAFFIR
ICE TEA, THYME LEMON, HIBISCUS, BLUEBERRY, KAFFIR LIME
Finca Las Flores
Diego Vergara
Pitalito, Hulia, 1700 masl
Pink Bourbon
Thermal Shock