Jairo Arcila – Pink bourbon washed process

I worked hard profiling this coffee which I then shared at the Specialty Coffee Expo in Chicago and the 2024 world of coffee in Copenhagen. This coffee was very well received by both enthusiasts and some of the people I respect most in the coffee industry. I saved a few kgs of the green in my freezer and am delighted to have it as part of my launching line-up here.
 
We now know thanks to the work of Café Imports and RD2 Vision the pink bourbon variety is not actually a bourbon at all, but rather a Ethiopian landrance variety. This wonderful example of the variety was grown by Jairo Arcila on the farm Santa Monica, Colombia. The cherries were exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until the ideal moisture content was achieved.
 
Municipality       
Quindío
Altitude
1450-1500
Cultivar
Pink bourbon
Location
Armenia, Quindio
Soil 
Volcanic Ash
Temperature
18-28 °C 
Annual rainfall
1800-2000 mm
 
 
The roast
I roasted this coffee in many iterations over a period of several weeks to come up with my preferred profile. All the iterations were solid, but some really made this coffee shine. I had moments of frustration as even very small adjustments to the roast made a very noticeable difference in the cup, when cupped in parallel. The roast that I settled on was fairly fast and light with quite a low end temperature. The total roast time was 8:50, hitting first crack at 7:30 and allowing 1:20 development time. All roasts were completed on the Aillio bullet.
 
The coffee works well as both a bright and juicy filter coffee and fruit-forward and complex espresso.
 
If you have the lotus water kit this coffee works really well with my "bright and juicy" recipe which is what I was using when I refined the roast. I also used a samo bloom to elevate the sweetness.
 
10oz/285g bags - Very limited amount available!