Colombia, La Palmera, Natural Anaerobic, Pink Bourbon

Origin: Anserma, Caldas, Colombia

Farm: Finca La Palmera

Varietal: Pink Bourbon

Process: Natural Anaerobic

Altitude: 1,700 – 1,850 masl

Harvest Year: 2024

For a knockout espresso experience, try this:

Dose: 20g

Yield: 43g

Extraction Time: 27s

The Story Behind Finca La Palmera

Finca La Palmera has been a cornerstone of Colombian coffee since 1969. What started as a humble 3-hectare farm has now grown into a thriving 165-hectare estate, creating jobs, providing housing for workers, and producing top-quality coffee through meticulous sorting and processing.

The Process: Natural Anaerobic Fermentation

This Pink Bourbon lot goes through a carefully controlled fermentation process to develop its bold, complex flavours.

Anaerobic Fermentation: Freshly picked cherries are sealed in tanks for 120-130 hours, fermenting in a controlled, oxygen-free environment.

Slow Mechanical Drying: After fermentation, the cherries are dried for 140-150 hours at temperatures below 38°C, preserving the coffee’s vibrant sweetness and structure.

The result? A coffee that bursts with fruit-forward notes while carrying deep chocolate and caramel undertones.

The Pink Bourbon Varietal

Pink Bourbon is a rare, naturally occurring hybrid of Red and Yellow Bourbon—famous for its lively acidity, floral aromatics, and candy-like sweetness. Grown at high altitudes in Caldas, Colombia, this varietal delivers an exciting flavour experience. Expect a bright citrusy kick upfront, caramelised sweetness through the middle, and a cola-like effervescence in the finish.