Las Flores Pink Bourbon | Colombia
LAS FLORES PINK BOURBON is a phenomenal special fermentation washed process pink bourbon, grown at 1730-1750masl by Vergara Family in Huila, Colombia.
Expect to taste: pear, orange juice, green grape, toffee apple, lavender, milk pudding & lychee
TL;DR: straight from the Vergara family! We opened our new roastery and cafe with a coffee from Las Flores on our menu, so it seems fitting we end the year with one (or two) more.
When we opened our Brunswick East roastery at the start of 2023, we had a Tabi lot from Las Flores on our menu. We’ve been eagerly awaiting the next harvest, and we were floored by the quality of the two lots we’re getting to release this time around.
We love all that the Vegara family are doing at Las Flores, and we are honoured to be able to share this truly wonderful example of excellent farming and processing.
The genetic lineage of this pink bourbon coffee is still a topic of debate. Some believe that it is a varietal endemic to Ethiopia, others believe that it is native to the Huila region of Colombia. Regardless of where this varietal is originally from, the Huila region is home to a range of pink bourbon variations with an exciting spread of flavour profiles. This is because pink bourbon is a mutation of two other coffee varietals, namely, yellow bourbon and red bourbon. At times, pink bourbon can be difficult to pick as it can easily be mistaken for a still unripe red bourbon which always grows in the same region. After the cherries are picked they are floated, washed and oxidized for 24 hours. They are then depulped and fermented with their mucilage for a further 36 hours, before being administered a thermal shock by adding hot water (50 C) to their fermentation. Finally, they are dried for 8 to 15 days, depending on weather conditions.
We regard this batch from the Vergara family as a stellar representation of contemporary Colombian coffee. It reflects a blend of innovative processing techniques, such as the thermal shock, reminiscent of yeast-processed coffee. However, the cup offers more than just the flavor of the process.
This was a great coffee to roast. The excellent processing really shined, making it so much easier! We’ve made sure to give enough development to add some weight and texture so you can enjoy the full range of sweetness, but we’ve kept the final colour quite light so as not to interfere with the fun of the processing method. It’s a great time.
We prefer our filter brews from a v60, but we won’t judge for use of anything at all to make yourself a coffee - even a (clean) sock.
Our recommended ratio when brewing filter coffee is 60g of coffee per litre of water. Simply scale this down, or up, for your desired size of brew.
With all methods, you’ll want: a grind size similar to granulated sugar, boiling water, and about 3 minutes of brewing time. This goes for v60, aeropress, plunger, and the (still hopefully clean) sock.
Our favourite recipe for v60:
- 20g of medium to coarsely ground coffee, it’ll feel a little like granulated sugar.
- Set your kettle to boil, and ready your socks to be rocked.
- We use a 60g bloom, with a swirl of the slurry to make sure it’s all wet. You can stir of that’s easier, just don’t rip the paper!
- After that, when your timer is at 45 seconds, add more water to a total of 200g, and swirl gently.
- Then finally at 1:15 on your timer, add the rest of your water, to 330g, and do one last little swirl.
- Wait till it drains through, roughly 3:30 is a good time, pour into your favourite mug, and let those socks be rocked.
If you’d like more info or tips, get in touch! email@example.com