Inmaculada Pink Bourbon, Colombia
Anaerobic Natural · Inmaculada, Cauca
Notes of apricot, wild strawberry and hazelnut cream.
We'd brew it as filter — a gentle pour-over brings out the jammy fruit and the florals.
A jammy, floral Pink Bourbon from Colombia's most decorated farm.
A rare Pink Bourbon, fermented whole in sealed, oxygen-free barrels before it's dried slowly on raised beds — the anaerobic-natural processing this variety is prized for. Raspberry and tropical fruit up front, a swirl of florals and a soft, syrupy body, with a winey, sweet finish. A showpiece coffee for a slow brew.
It comes from Inmaculada's Fellows' Farms programme — a small lot of Pink Bourbon grown by smallholders high in Cauca, between 1,850 and 2,150 metres, and processed at the Inmaculada mill, one of Colombia's most decorated. Pink Bourbon is a naturally sweet variety with Ethiopian roots, and this careful handling builds its sweetness and depth.
On the bar soon. One to brew slowly.
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Inmaculada Pink Bourbon, Colombia
Taste profile.
Aroma: strawberry jelly, sweet and vivid.
Flavours: apricot and wild strawberry with a soft hazelnut-cream finish.
Acidity: medium — ripe and rounded rather than sharp.
Body: medium, silky and jammy.
In the cup: A delicate, fruit-forward Colombian — apricot and wild strawberry up front, a creamy, nutty finish, and the kind of ripe sweetness that keeps you coming back.
Origin & producer.
Inmaculada Coffee Farms was founded in 2010 by the Holguín family in Valle del Cauca, near Cali, and has become a byword for experimental processing and rare varieties — Geisha, Sudan Rume, Eugenioides and more — the farm behind back-to-back World Barista Champions. This coffee comes through their Fellows programme, launched to work with smallholders in the Cauca department: Inmaculada pays a premium for carefully picked cherry and brings it back to their own mill to process with the methods they've built their name on. The result is a Pink Bourbon grown at 1,850–2,150 masl and finished with real precision.
Process & quality.
The processing is where this coffee earns its place. Ripe Pink Bourbon cherries are floated and sorted, then sealed — whole, skin and fruit intact — into oxygen-free barrels to ferment. Working without oxygen gives Inmaculada tight control over the fermentation, and it's where the jammy fruit and the deep sweetness come from. The cherries are then dried slowly, still in the fruit, in regulated-airflow chambers — raised beds inside enclosed, climate-controlled drying rooms, a more precise cousin of the traditional African raised bed. It's slow, deliberate, expensive processing — and it's exactly what you taste.
More details.
- Origin Colombia
- Region Cauca (Inmaculada's Fellows programme)
- Producer Inmaculada Coffee Farms (the Holguín family) — Fellows-programme smallholders
- Altitude 1,850–2,150 masl
- Varietal Pink Bourbon
- Process Anaerobic Natural (sealed, oxygen-free fermentation; dried in whole cherry)
- Harvest April–October
- Roast Light–medium
- We taste Apricot, wild strawberry and hazelnut cream
This comes from Inmaculada — arguably the most decorated farm in competition coffee. At the 2021 World Barista Championship, the first, second and third-placed baristas all competed with Inmaculada coffee, and Inmaculada coffees were also behind the 2021 World Brewers Cup Champion and, earlier, the 2015 World Barista Champion. Few farms on earth can say that.
The variety is half the story. Despite the name, Pink Bourbon isn't a Bourbon at all — genetic testing revealed it to be an Ethiopian landrace, a wild Ethiopian variety that turned up, unexplained, in Colombia. It's rare, lower-yielding, and sought after the world over. This lot comes from Inmaculada's Fellows programme, where they pay Cauca smallholders a premium for their cherry and process it with their own expertise. In short: an attainable way to drink coffee from the world's most competition-decorated farm.