Of the four variants grown on the farm, the Pink Bourbon we chose is the most interesting, with a very soft, almost filter-like taste and aroma (two contestants in the 2023 Barista World Championship reached the finals with Pink Bourbon coffee, one of them became world champion with this coffee).

The interesting thing about the variant is that (although its exact origin is unknown), it first appeared in the Huila region of Colombia in the 1980s. It could possibly be a hybrid of Red and Yellow Bourbon, although recent genetic research has disproved this. Its important feature, which greatly helps its spread, is that it is much more resistant to the dreaded leaf rust than other varieties.

The coffee is selected after the (strictly manual) harvest (only the denser beans are used), these are dry-fermented for 20 hours after husking, and then dried on beds protected from the sun for 18 days after washing twice.