July 2019: Feature number 9.
Viking Coffee Roasters had us tickled pink with the opportunity to feature such a rare and interesting coffee from Colombia.
As part of our July Collab we explored;
A coffee cherry that ripens to pink, something that very few producers in Hulia, Colombia can claim to grow. Gabriel Castano is one of those farmers, in fact Gabriel was the first farmer in Colombia to cultivate such a rare and unique coffee. The story goes that Rodrigo Sanchez, a producer form the Municipality of Palestina organised producers from other municipalities to bring their coffee to market. One day Rodrigo got the chance to cup the Pink Bourbon and was amazed by the cupping results. At this time he was one of the only people aware of the existence of this unusual tree and set about conducting his own local research about where this what producers had this unusual tree on their farm. Pink bourbon, a hybridised varietal of yellow and red Bourbon (natural mutations themselves). It is a recessive gene that causes Pink Bourbon to ripen the way it does. While Pink bourbon has a greater resistance to rust, a high yield and requires little fertiliser it remains very rare because of its ease of reverting back to yellow or red due to genetic material transferred through pollen grains, meaning it has to be grown in isolation an contained.
The Parent Variety:
Originating in South-Western Ethiopia, before being taken to Yemen, Bourbon remains one of the most significant Coffea Arabica coffees in the world, alongside close relation Typica.
Bourbon was first introduced to the Bourbon Islands (now named Reunion Island) by the French in 1708
(and again in 1715 and 1718), where it remained for almost 150 Years.
In 1860 it was introduced to Brazil, soon spreading to South and Central America.
Today over 97% of Brazil’s coffee species have been derived Bourbon and Typica genetics, a nation that
produces 40% of the worlds coffee.
While it is renown for its excellent cup quality, today this tall variety has been largely replaced in Latin America
by varietals such as Catuai and Caturra which are descendants of Bourbon, due to Bourbons low production,
susceptibility to major coffee diseases such as leaf rust and coffee berry borer.
The Department (State)
Located within the mountainous South West of Colombia, along side the Andes is Huila. This department (state) produces more coffee than any other department in Colombia, and none more famed. Boasting nitrogen rich volcanic soil and altitude thanks to its location near Nevado del Huila Volcano, Colombia’s second highest peak; Huila has become renown for its coffees. Common attributes include fruitiness, full body, syrupy texture and medium to high Acidity. Another benefit of Huila’s altitude is its temperatures, cooler temperatures associated with altitude reduce the risk of coffee Borer infestation. A pest that is is affecting some producers and their crops at lower altitudes (below 1300masl), one notable result of rising temperatures influenced by climate change. With just shy of 155,000 hectares of shade or partial shade Grown coffee, Huila is a made up of many small lot holders, with an average farm size of just 1.5ha. Small but quality focused, this community produced 2.6 million 60kg bags of coffee in 2016, or 18% of Colombia’s coffee yield. Proximity to the equator allows for harvesting of coffee in Huila to take place almost year round, but the lush climate hasn’t just made Huila a Great are for growing coffee; Local farmers cultivate many crops including cacao, bananas and Yucca.
Region: San Adolfo
Farm / Estate: Finca La Granda
Producer: Gabriel Castanos
Altitude: 1600m – 1650m
Varietal: Pink Bourbon
Roast profile: Light
Flavour Notes: Raspberry Kiwifruit Orange
Brew method: Aeropress (Inverted)
Ratio: 1. 20g Medium Coarse ground coffee
2. 96degree water
3. Pour 200g hot water in 30seconds
4. Stir quickly for 30seconds with chopsticks
5. Screw on the rinsed filter cap
6. Flip and plunge slowly at 1:30min
7. add 80g hot water to concentrate
Brew method: Kalita Wave / V60 Pulse Pouring Method
1. 20g Medium Coarse ground coffee
2. 96 degree water
3. Rinse Paper filter before starting
4. Add 80g of water gently to bloom
(Optionally Stir with chopsticks)
5. @ 30 seconds add 80g water gently
in spiral motions
6. @ 1min add 80g water
7. @ 1:30min add 80g water
8. @ 2:00min add last 80water
(Total 320g water)
9: Lightly swirl slurry clockwise 3 times
(using a soup spoon)
10: Total brew should complete in 3:30min
Thanks to Cofinet for the images and background information.