Jairo Arcila - Santa Mónica Pink Bourbon Honey Process with Coconut & Peach Fermentation Cupping Notes: Peach, coconut sorbet, white chocolate Score: 88 points Origin Armenia, Quindío, Colombia 1700 – 2100 m.a.s.l. | Volcanic ash soils | 18-28°C * * * The Variety With its distinctive reddish-pink cherry hue and exceptional cup quality, Pink Bourbon is both visually striking and remarkably flavorful. Believed to have emerged as a natural mutation around 1980 in the high-altitude San Adolfo region of Huila at 2,100 meters, this variety has captivated coffee farmers and roasters worldwide. While initially thought to descend from Red and Yellow Bourbon, some researchers now propose Pink Bourbon may trace its lineage to an Ethiopian landrace variety. What's certain is its affinity for high elevations—thriving between 1700 – 2100 m.a.s.l. , where it develops the complex flavors and vibrant acidity it's celebrated for. The medium-height trees are manageable yet require careful disease management, rewarding attentive farmers with sweet, fruity, and floral notes wrapped in a silky body. The Process This lot represents meticulous care at every stage. Only the ripest cherries are hand-selected and transported to Jairo's La Pradera processing center in grain pro bags to preserve freshness. Upon arrival, cherries are floated to remove defects, using water that's recycled and ultimately filtered through vetiver grass beds—ensuring zero contaminated discharge. The magic begins with a 72-hour dry anaerobic fermentation with pulp intact. During this time, fresh coconut and peaches are added to the fermentation tanks, creating a dual-fruit process that merges coconut's creamy sweetness with peach's juicy, floral character—like capturing a sunset over a tropical orchard. After fermentation, cherries are pulped, leaving the sticky mucilage layer intact for the Honey process. This honey-like coating contributes essential sweetness and body as the beans are spread on concrete patios and carefully monitored, turned regularly for uniform drying until reaching the ideal 9.5-11% moisture content. The Result A coffee that tastes as extraordinary as its process suggests—floral and bright with layers of peach, coconut sorbet, white chocolate, and mandarin. This is Pink Bourbon at its finest: complex, vibrant, and utterly memorable.

Jairo Arcila - Santa Mónica Pink Bourbon Honey Process with Coconut & Peach Fermentation Cupping Notes: Peach, coconut sorbet, white chocolate Score: 88 points Origin Armenia, Quindío, Colombia 1700 – 2100 m.a.s.l. | Volcanic ash soils | 18-28°C * * * The Variety With its distinctive reddish-pink cherry hue and exceptional cup quality, Pink Bourbon is both visually striking and remarkably flavorful. Believed to have emerged as a natural mutation around 1980 in the high-altitude San Adolfo region of Huila at 2,100 meters, this variety has captivated coffee farmers and roasters worldwide. While initially thought to descend from Red and Yellow Bourbon, some researchers now propose Pink Bourbon may trace its lineage to an Ethiopian landrace variety. What's certain is its affinity for high elevations—thriving between 1700 – 2100 m.a.s.l. , where it develops the complex flavors and vibrant acidity it's celebrated for. The medium-height trees are manageable yet require careful disease management, rewarding attentive farmers with sweet, fruity, and floral notes wrapped in a silky body. The Process This lot represents meticulous care at every stage. Only the ripest cherries are hand-selected and transported to Jairo's La Pradera processing center in grain pro bags to preserve freshness. Upon arrival, cherries are floated to remove defects, using water that's recycled and ultimately filtered through vetiver grass beds—ensuring zero contaminated discharge. The magic begins with a 72-hour dry anaerobic fermentation with pulp intact. During this time, fresh coconut and peaches are added to the fermentation tanks, creating a dual-fruit process that merges coconut's creamy sweetness with peach's juicy, floral character—like capturing a sunset over a tropical orchard. After fermentation, cherries are pulped, leaving the sticky mucilage layer intact for the Honey process. This honey-like coating contributes essential sweetness and body as the beans are spread on concrete patios and carefully monitored, turned regularly for uniform drying until reaching the ideal 9.5-11% moisture content. The Result A coffee that tastes as extraordinary as its process suggests—floral and bright with layers of peach, coconut sorbet, white chocolate, and mandarin. This is Pink Bourbon at its finest: complex, vibrant, and utterly memorable.