Pink Bourbon, once thought to be a Bourbon mutation, is now believed to stem from an Ethiopian heirloom variety, first discovered in Huila, Colombia. Its cherries are known for their striking pink color and thrive in high-altitude, volcanic soil under ideal microclimates.
Farmers in the Veci Project use meticulous practices—regular fertilization, pruning, selective picking, and shade management—to ensure healthy growth and quality yield. The variety offers moderate disease resistance and is prized for its exceptional cup quality.
Washed Pink Bourbon typically features bright fruit notes with floral and caramel hints, while natural processing brings out intense, fruity profiles. In this lot, Luis applied a Honey Double Fermentation, enhancing tropical juiciness and citrus sparkle with a bittersweet balance. The process included anaerobic cherry fermentation, followed by fermentation with native bacteria and yeast, and finished with 12 days of drying in a parabolic sun dryer.
