The Bourbon Flor de Jamaica Colombia is a coffee that surprises with its floral power in the cup. Pink Bourbon (a rare variety) subjected to an experimental process with hibiscus that enhances the aromas of red fruits.
The variety: Pink Bourbon
Pink Bourbon is a relatively recent and uncommon Arabica variety. It is identified by its pink cherries on the plant — neither red nor yellow — and by a cup that is markedly more floral and complex than classic Bourbon.
It is a variety that requires control: if drying or fermentation is neglected, the floral character is lost in favor of overly sweet or herbaceous notes. When done right, it shines.
The origin: Huila, Colombia
Grown in Huila at 1,700-1,900 meters above sea level. The southern region of Colombia is one of the most reputed in the country for its altitude, volcanic soils, and the quality control that producers have developed over the last two decades.
The process: washed co-fermented with hibiscus
This is the experimental part. During fermentation, hibiscus petals are introduced with the cherry. The aromatic compounds of hibiscus transfer to the bean during the process and modify the final aromatic profile.
The result is a cup that maintains the structure of Pink Bourbon (floral, acidic, complex) but with a very clear and marked finish of hibiscus and pomegranate.
Tasting notes
Hibiscus, pomegranate, raspberry, red fruits, pronounced floral notes. Vibrant, almost citrus acidity. Medium-light body. Long and clean finish.
How to prepare it
This coffee calls for V60 at medium temperature (90-92 °C, no more) to avoid overpowering the floral notes with aggressive extraction. House recipe.
It also performs very well in a standard Aeropress (non-inverted) — the small paper retains the oils better and maintains cleanliness.
More about our coffees
- Bourbon Mora Silvestre Colombia — another co-fermented from Huila
- Coffee processes
- What is specialty coffee
