Pink Bourbon has become one of Colombia’s most sought-after varieties, prized for its clarity, floral aromatics and bright, structured acidity. The lot underwent an open fermentation for around 48 hours at approximately 15°C. Once fermentation is complete, the coffee is washed and transferred to covered dryers where it dries slowly for 25 days at temperatures between 18–22°C. After drying, the coffee is packed and left to stabilise for a further 12 days. The washed process keeps the cup clean and bright, letting the Pink Bourbon’s natural sweetness and floral notes shine. Explore our full Linarco Rodriguez collection here