We've spent the last few years trying to get this lot and we finally got lucky this year! We've been huge fans of Francy's Pink Bourbons! They are always just so gorgeous and elegant! Francy is integral to her community and local smaller producers, doing such great things with building infrastructure and helping share her knowledge of agronomy. We extremely grateful for her and all her hard work!

This vibrant coffee reminds us of Yellow Fruits, Sparkling Pink Grapefruit, Herbaceous, and Honey Sweetness.

PRODUCER

Francy and her four sisters grew up helping their parents on the coffee farm, which inspired her to specialize in agronomy to support and manage the family business. She completed her university studies through an online program while working on the farm to finance her education. After graduating in 2019, she began to work as a field assistant for the FNC in her hometown of Arboleda, Nariño. She also gained experience in sensory development by working in a private export laboratory in Buesaco.

Francy oversees the Berruecos project, which brings together coffee parchment from small producers in the region at her collection point. This initiative allows isolated producers to access the specialty coffee market, giving them the opportunity to earn premium prices. The project generates larger and more manageable lots, sourced from exceptional farms and producers.

In 2017, Francy began a structured coffee farming project that required detailed planning from seed selection to post-harvest storage to establish new coffee plantings successfully. Choosing the right seeds and preparing the soil are essential first steps in sustainable coffee cultivation. Sustainable practices often include soil conservation techniques such as cover cropping and mulching to protect soil
structure and prevent erosion. Francy also adjusted planting distances to give each coffee plant enough room for healthy root and canopy development, which is crucial for good growth.

Agricultural tasks like planting, fertilising and hand-picking ripe cherries involve neighbours and family members, a common practice on small farms. The farm’s production methods emphasize the minimal use of synthetic agrochemicals to preserve soil microbial life and overall soil health, which supports resilient and productive coffee plants.

PROCESS

The production of this coffee is based on a deliberately late harvest, achieved by allowing the cherries to overripen for approximately 25 days, when the drupe reaches an intense pink color. After harvesting, the cherries are kept for about 60 hours in crates or sacks, in a cool and clean environment. A flotation sorting is then carried out before pulping, ensuring that the machine is clean. The coffee is sieved and placed in tanks for a second waterless fermentation lasting 2 to 3 days, depending on temperature and the fruit’s Brix levels. A “fer maestro” is used as a reference; once the target value is reached, the lot rests for an additional 4 hours before a single rinse. Drying begins under tarps at the farm for 2 days, continues in a dryer for approximately 18 days, and finishes under tarps until moisture reaches 10–11%, before being bagged in sacks for delivery.

VARIETAL

Pink Bourbon is a sought-after Arabica coffee varietal originating from Colombia, characterized by its unique coloured ripe cherries, which are a result of a genetic mutation affecting pigment synthesis. Despite its name, it is genetically distinct from the Bourbon varietal, possibly a hybrid with the "Colombian variety" and an Ethiopian landrace, resulting in a desirable sweet, floral, and fruity flavour profile. Pink Bourbon requires specific high-altitude conditions and careful cultivation for proper cross-pollination to maintain its distinct cherry colour and produce its characteristic complex, aromatic, and juicy cup with notes of Peach, Meyer Lemon, and Tropical fruits.

We suggest letting the coffee rest for 2-3wks.

Transparency:

We Paid Apex: $44kg cad

Roasted Cost: $58/kg cad