Colombia - Buenos Aires Pink Bourbon Coconut CF

Colombia - Buenos Aires Pink Bourbon Coconut CF

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caramelized coconut, toffee, macadamia

Weight 100 Grams
Roast Profile Filter Roast
Grind Option Whole beans

Producer: Carlos Arcila  
Farm: Buenos Aires 
Location : Armenia, Quindio
Variety: Pink Bourbon 
Process: Honey Co-ferment
Altitude: 1,600 masl

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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.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium (600-700 microns)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 15 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

1. Heat water to 90°C-96°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!