Pink Bourbon Palestina Slow Duration Washed[LIMITED]

Experience the unique flavor of Pink Bourbon, crafted through traditional methods that capture the distinctive terroir of the Palestina region in Huila Department. [Limited stock available]

We sourced this through Haiz Coffee. Even during the cupping, it stood out as “unique.” I’ve tasted countless Pink Bourbons over the years, but this one left a lasting impression. What we want you to experience isn’t the intensity of the flavor, but the “distinctive character of the microclimate.”

This lot comes from a project led by Cafe Huila in Huila, where several family-run farms have joined forces; the farm name has not yet been decided.

The lot we’re particularly highlighting this time comes from a project where the role of the traditional processing methods has recently been passed on to the younger generation. At the center of this is an 18-year-old boy named Michael.

He isn’t chasing after so-called “specialty processes.”

His foundation remains strictly traditional methods.

Through trial and error within this framework, he has ultimately created a unique and memorable flavor profile.

An essential element in describing this coffee’s character is

the microclimate unique to the Palestina region in Huila Department.

The term “microclimate” refers to a local climate that differs from the broader surrounding area. It describes how, within a very small area (ranging from a few meters to a few kilometers), unique climatic conditions—such as temperature, humidity, and airflow—are formed due to the influence of the surrounding terrain and vegetation.

In this area, the temperature difference between day and night is significant, even more so than one might expect given the altitude, and the nighttime chill is particularly pronounced.

As a result, slow drying is the standard practice here. The drying process can take over a month, and it is not uncommon for it to take nearly twice as long as the typical washed process used in the Pitariito area.

We believe this extended drying process contributes to a depth of sweetness that cannot be explained by fermentation alone, as well as clean and distinctive flavors.

During the cupping session on-site, the entire family gathered in a small room and quietly watched us. After the cupping, we shared a meal together and

exchanged many opinions about the coffee, the processing method, and the flavors.

The whole family, led by the younger generation, is fully committed to coffee.

I feel that this very attitude is directly reflected in the flavor of this lot.