Espresso: Colombia Gildardo Lopez Hoyos Pink Bourbon (250gr)

The second Colombian coffee is a blast from the past. We had this coffee already last year and Osito asked if we wanted this coffee again. They only had six bags of this coffee and we got two of them. Pink Bourbon might become one of our all-time favorite varieties. The coffee smells amazing, with floral notes, red berries, grapefruit and an amazing sweetness.

Gildardo is one of the newest farmers with whom Osito Colombia has been working and one of the very few new relationships amidst the COVID-19 pandemic. Gildardo is also the first and only producer with whom they partner in the municipality of Paicol, in western Huila, near the shared border with Cauca. His attention to detail and eye-popping results on the cupping table have brought him deep into the fold of Osito and we're so excited to work with him. Gildardo is a husband to Yolanda Bolaños and father to four kids ranging in age from 17-22.

Cherries are harvested when ripe and then floated. Post-sorting the cherries are allowed to ferment for 30hrs prior to de-pulping. Once depulped the parchment is fermented for another 48hrs. Once fermentation and washing is complete, the parchment is dried on raised beds for 20-25 days.

The Pink Bourbon varietal is extremely rare, and is a mutation of Red and Yellow Bourbon. Research is currently being done to determine its exact place of origin, but is thought to have began in San Adolfo, Huila. Pink Bourbon is a difficult varietal to produce and maintain, as the “pink” gene is recessive to the dominant presence of yellow and red genes. In order to preserve the unique colour and character of this variety, each lot must be carefully isolated and contained.