[Rested] Pink Bourbon - Washed - Finca El Diviso, José Antonio Cenon

Description

Tastes Like: Tropical, Lychee, Floral Origin:  Pan de Azúcar, Garzón, Huila, Colombia Variety: Pink Bourbon Producer:  José Antonio Cenon Elevation:  1,660 masl Process:   Washed About the Cup This washed Pink Bourbon from José Antonio Cenon’s Finca El Diviso presents a tropical, aromatic cup with lychee-like sweetness and a clear floral structure. The washed process keeps the profile clean and composed, while the two-stage fermentation adds sweetness and depth without obscuring the coffee’s clarity. About Finca El Diviso, José Antonio Cenon José Antonio Cenon produces this coffee at Finca El Diviso, a ¾-hectare farm in the Pan de Azúcar vereda of Garzón, in central Huila. The farm sits at 1,660 meters above sea level and is planted with 2,000 six-year-old Gesha and Pink Bourbon coffee trees; José carries out the farm work with his family, and they also cultivate avocados. This lot placed 5th in the Central Division of Copa de Oro 2025, an achievement that highlights the quality possible from a small, carefully managed plot. Osito has purchased José’s coffee for several seasons, and this release reflects both the producer’s consistency and Garzón’s growing presence within high-quality Huila microlots. About Pink Bourbon Pink Bourbon is a high-interest variety name in Colombian specialty coffee, recognized for ripe cherries that can show pink, salmon, or orange-toned coloration. It is often associated with expressive sweetness, florality, and bright acidity in well-grown lots. The variety’s identity is more nuanced than the name suggests. While Pink Bourbon has often been described as a Bourbon-type selection or a cross of Red and Yellow Bourbon, recent genetic testing of some Pink Bourbon samples has pointed toward Ethiopian landrace ancestry rather than a direct Bourbon lineage.  About Processing This is a washed Pink Bourbon with two fermentation stages. After harvest, the cherries were floated to remove debris and underripe fruit, then fermented intact in a hopper for 36 hours. The coffee was then depulped, fermented for an additional 24 hours, rinsed, and dried for 18–22 days in a parabolic-style greenhouse dryer.