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PINK BOURBON Micro-Lot

Raspberry, Pineapple, Jasmine
PINK BOURBON Micro-Lot

Bag Weight

70 Kg

Harvest Season

2025

Status

—

Lot number

—
Dupuy, TX:
300 Bag(s)
Dare to discover a sensory revolution with our Pink Bourbon. Its unique pink cherries one-of-a-kind in the world develop a vibrant profile of fresh raspberries, floral honey, and a hint of pink grapefruit. Grown in the volcanic soils of Nariño, Colombia, each lot is a true delight for collectors. A coffee that stands out for its color, character, and exclusivity.

$ 20

Specs

Contry Of Origin

Colombia

Region

Nariño

Malla

—

Process

Washed

Faltas:

—

Drying Process

Sun-dried

Harvest Months:

—

Altitude

1.600 to 2.300 m.a.s.l

Harvest Season

2025

Bag Weight

70 Kg

Variety

Arabica

Protection

—

Defects

—

Coffee Varieties

Caturra, castillo, Variedad Colombia

Certifications

Rainforest Alliance, USDA Organic, Organic JAS, Organic UE

ABOUT THIS COFFEE

A microlot born to transcend: rarity, precision, and sensory excellence The Pink Bourbon – Micro-Lot from CAFEZAM is one of the most exclusive expressions of Colombian coffee. Originating from an exceptionally rare and demanding variety, this microlot represents the union of singular genetics, privileged terroir, and a fermentation process designed to highlight its unique character. Grown in extremely limited quantities, each lot reflects the dedication of producers who have perfected their craft over generations, treating every cherry as a treasure. In the mountains where this Pink Bourbon is born, the combination of altitude, cool mountain breezes, and nutrient-rich soils creates an environment where the fruit develops precise sweetness and extraordinary aromatic potential. Every stage is rigorously controlled—from selective handpicking, choosing only cherries at peak ripeness, to a prolonged and carefully monitored fermentation that enhances its floral, fruity notes and overall clarity. The exceptional quality of these Pink Bourbon microlots is no coincidence: it is the result of experimental processing and controlled fermentations that allow each bean to express its full potential. Its impeccable traceability and limited character make this microlot a unique opportunity for roasters seeking to offer their most demanding clients a new level of sensory experience. The Pink Bourbon – Micro-Lot Reserve by CAFEZAM is not just a coffee; it is a limited edition that celebrates craftsmanship, innovation, and the transformative power of origin. An exclusive journey to the pinnacle of coffee excellence.

Why Choose These Coffees?

Because every cup unites the extraordinary nature of the origin with real impact on the people who grow it Choosing these coffees from Nariño and Huila means choosing far more than quality: it means embracing the exotic, the authentic, and the profoundly human. These coffees are born in regions where the mountains impose extreme challenges while offering conditions that cannot be replicated anywhere else in the world. High altitudes, unpredictable microclimates, volcanic soils, and rich biodiversity turn these beans into truly exceptional products—rare, complex, and full of character. But the exotic nature of these coffees goes beyond their flavor; it also lives in the hands that cultivate them. Behind every microlot are families working small plots on steep slopes, navigating irregular rains and delicate harvest cycles that demand near-artisanal care. In these areas, where economic opportunities are limited, coffee is more than a crop: it is a path to stability, education, and the ability to remain on their land. When you choose these coffees, you’re not just enjoying extraordinary flavors—floral, sweet, bright, and utterly unique—you’re also supporting rural life in two of Colombia’s most emblematic coffee regions. Every purchase drives fairer income, strengthens family economies, and helps ensure that the next generation can build a future without having to migrate. These coffees are exotic by nature and transformative by impact. They are the result of hands that cultivate with dedication, tradition, and courage, and of landscapes that give their very best in every harvest. By choosing them, you support what is rare, valuable, and deeply human. You support those who carry the soul of Colombian coffee in every bean.

The Terroir of Colombian Exotic Coffee: Science, Altitude, and Sensory Precision

The terroir of Colombian exotic coffee is a natural architecture of precision. It is composed of interdependent variables: altitude, soil composition, microclimate, solar radiation, vegetative cover, and microbial biodiversity. At elevations between 1,600 and 2,300 meters above sea level, lower atmospheric pressure slows down cherry maturation, allowing for a more complex accumulation of sugars, organic acids, and aromatic precursors. Volcanic soils rich in organic matter, with excellent water retention and drainage capacity, provide nutritional balance and promote clean cup profiles with silky texture and well defined acidity. Stable microclimates with frequent mist, natural shade, and significant day night temperature variation enhance bean density and allow for refined varietal expression. In addition, Colombian coffee ecosystems host a rich microbial diversity (yeasts, lactobacilli, acetic bacteria) that interacts naturally during fermentation, shaping the cup profile even without external inoculation. When these conditions are combined with intentional processes such as anaerobic fermentation, extended maceration, or thermal shock, terroir is not only expressed, it is elevated to art. The resulting coffee is not merely a beverage: it is a sensory record of a living environment, mastered through precision and craft.

The Secret Behind the World’s Most Coveted Colombian Coffee

Colombian specialty coffee is globally recognized for its exceptional origin born from a rare combination of ideal altitudes, nutrient-rich volcanic soils, diverse microclimates, and a biodiversity that fosters the development of complex sensory profiles. What truly sets it apart, however, is the evolution of its producers. Today, Colombian coffee growers are no longer just cultivators they’ve become master processors. Through years of dedication, they’ve perfected advanced techniques such as controlled fermentation, honey, natural, and anaerobic processes, along with slow, selective sun drying. This transition has been fundamental in raising both the quality and distinctiveness of origin-driven coffee. In addition, Colombia possesses a unique geographic privilege: lands capable of producing washed exotic varietals with a clean, vibrant, and elegant cup profile—where genetics and terroir converge to create world-class flavor expressions. Each micro-lot is meticulously handled on small family farms, with a focus on quality over volume. Full traceability, hand-selection of ripe cherries, and cupping scores above 86 on the SCA scale mean that only a small fraction of the country’s total production qualifies as true specialty coffee.