Colombia - Buenos Aires Pink Bourbon Coconut CF

Carlos Arcila, a third-generation coffee producer from Armenia, Quindío, Colombia, is known for combining tradition with innovation at his farm, Finca Castellón. Located at 1,450 meters above sea level, the farm was revitalized by Carlos through ecological restoration and a focus on biodiversity, creating ideal conditions for growing exceptional coffee.

Originally producing traditional varieties like Caturra, Carlos shifted toward specialty coffee with support from Cofinet, the company he co-founded with his brother Felipe. Today, the farm grows premium varieties such as Gesha and uses innovative fermentation techniques to enhance flavor.

Through Cofinet, Carlos now helps other farmers improve quality and access global markets, positioning himself as a leading figure in Colombia’s specialty coffee movement.

The Pink Bourbon variety is a hybrid cultivar widely grown in southern Huila, known for its high cup quality and unique floral and fruit characteristics. While often mistaken for a mutation of Bourbon, genetic analysis indicate it is related to Ethiopian landraces.

To further enhance its unique characteristics, many forward-thinking producers use honey co-fermentation, a modern and experimental post-harvest method. In this process, ripe Pink Bourbon cherries are pulped, leaving a layer of mucilage (the "honey") on the beans. The fermentation stage is then enhanced with the addition of fruit pulps or dehydrated fruits—such as grapes, mango, or passionfruit—often inside sealed tanks or bags. This co-fermentation allows natural yeasts and microbes from both the coffee and the added fruits to interact, deepening sweetness and complexity.

This process represents the cutting edge of specialty coffee in Colombia, where tradition and innovation come together to create extraordinary cup experiences.