Colombia Finca La Pradera Pink Bourbon

About Colombia Finca La Pradera Pink Bourbon

Finca La Pradera is a 6-hectare (approximately 15 acre) farm in Santa Maria, Huila. It is managed by brothers Luis Enrique and Robinson Cuellar. Of the farm's total area, about 3.5 hectares are planted with coffee, with approximately 13,000 trees in production. Alongside Pink Bourbon, the Cuellar brothers grow Caturra, Pacamara, Caturra Chiroso and Geisha. 

Coffee Information 

• Farm: La Pradera
• Producers: Luis Enrique and Robinson Cuellar.
• Country: Colombia 
• Department: Huila 
• Municipality: Santa Maria 
• Altitude: 2,050 meters 
• Coffee Variety: Pink Bourbon 
• Processing: Washed 
• Drying: Raised beds, 18–25 days 

Pink Bourbon

Bourbon coffee originated in Yemen and was brought by French clergymen to the island of Bourbon, now known as La Réunion, in the early 18th century. The variety remained exclusively on the island for many years before beginning to spread during the mid-1800s. As missionaries expanded their presence into Africa and the Americas, Bourbon began to spread to other parts of the world. Around 1860, Brazil became one of the first destinations for the variety, after which it moved northward throughout South and Central America, where it continues to be cultivated today. However, in a plot twist, Pink Bourbon was thought by locals to be a variant or mutation of Bourbon, as the plant's appearance is similar. However, recent sophisticated DNA testing in 2023 has shown the variety has nothing to do with pure Bourbon, but is rather a distant offshoot of an Ethiopia landrace variety!  The best examples, like this one, grow at elevations over 1700 meters.

The parabolic greenhouse dryer at La Pradera

Landscape at La Pradera

Processing Note 

La Pradera's Pink Bourbon undergoes two stages of fermentation. The cherries first ferment for 24 hours before being floated to remove underripe and overripe fruit. They are then pulped and fermented for another 48–52 hours, enhancing a bit of fruitiness. After washing, a small amount of mucilage is left on the coffee before it is dried on raised beds in a traditional paraboolic greenhouse for 18–25 days, depending on weather conditions. These structures, which are common to specialty coffee farms that do their own processing, feature a curved, arched roof. They are widely used in to optimize solar heat retention, protect beans from sudden rainfall, and control humidity through managed ventilation.

Cup Characteristics: Aromas of caramel and brown sugar. Flavors of mango, berries and fruit jam. Very sweet and light juice, like cranberry or red currant but with a supple,long finish. The high growth is evident in the refined acidity. 

Roasting Notes: This is a durable bean that can withstand roasting past 2nd crack but the more delicate sweetness and acidity are most pronounced when roasted to Full City, terminating the roast prior to any substantial 2nd crack. For fullest character, pull the roast prior to 2nd crack.