Colombia Los Angeles Pink Bourbon Varietal Lot

The Pink Bourbon variety gets its name from the signature pink-hued fruit that grows in densely packed bunches, though “Bourbon” is a misnomer. Recent genetic research has indicated that Pink Bourbon is most similar to an Ethiopian landrace, a wild plant from the birthplace of Arabica coffee—not a hybrid of Red and Yellow Bourbon, as previously thought. It’s a difficult variety to grow, and requires meticulous maintenance year-round.

Daniel Erazo Martínez, Maria Bercelia’s youngest son, took the reins processing this special Pink Bourbon harvest with techniques learned in regional specialty coffee courses. After a prolonged two-day fermentation, the cherries are pulped to separate the thin layer of fruit from the beans within. Still coated in their mucilage layer, the beans are then additionally fermented until the sugar density registers at Daniel’s preferred level. Finally, the coffee is washed and dried to the exacting standards Finca Los Angeles is known for.

We’ve eagerly watched Daniel’s growth over our eight-year partnership with Maria's family. When we asked him about how he processed this coffee, he immediately replied back with a photo from another fermentation course he was in the process of taking. We are inspired by Daniel’s passion, attentiveness, and continued pursuit of excellence at every level of the farm.

Our work with Maria Bercelia, her husband Jose, and her son Daniel has set a benchmark for relationship-building at every origin we source from. In early 2019, we published our first issue of Parchment to tell the story of this remarkable family and their beautiful farm. We invite you to read Volume 001 and enjoy Maria's main harvest (the largest to date!) alongside this exceptional varietal lot.