The realm of specialty coffee is dynamic and always evolving, with coffee aficionados constantly on the lookout for new flavours to captivate their taste buds. In this continual exploration of specialty coffee, it comes as no surprise that coffee competitions often become an incubator for the emergence of distinctive and alluring coffee varieties.
This is exactly what happened at the 2023 World Barista Championships.
During the final round of the competition, two finalists used the Pink Bourbon varietal in their brewing. Known for its slight pinkish hue and unique flavour profile, there has been burgeoning interest in this varietal, but its debut at the 2023 Championships thrust it into international spotlight.
Origin of Pink Bourbon
Like many other new or “rediscovered” arabica varieties, the exact origins of Pink Bourbon are veiled in mystery. However, Rodrigo Sanchez Valencia, a producer at Finca Monteblanco and Aromas del Sur, is often credited for helping to discover the Pink Bourbon varietal.
According to him, Pink Bourbon is believed to be native to Southern Huila in Colombia. First appearing in the San Adolfo area of the Acevedo municipality in the 1980s, coffee producers began to favour this variety due to its resistance to the coffee leaf rust (la roya) disease.
Fun fact: Contrary to popular belief, Pink Bourbon isn’t a hybrid of the Red and Yellow Bourbon varieties. In a study by Café Imports and RD2 Vision, genetic testing has shown that Pink Bourbon likely has its roots in an Ethiopian landrace variety.
Challenges of cultivating Pink Bourbon
Cultivating Pink Bourbon successfully is no mean feat. Even in optimal conditions, producers need to meticulously maintain plants and keep them isolated from other varieties to ensure successful pollination.
The experience of growing Pink Bourbon also differs by region. While Rodrigo, based in Colombia, praises the varietal’s resilience and productivity, its growth in Brazil is vastly different.
The 2023 World Barista Champion, Boram Um, who used Pink Bourbon from his farm in Brazil in his winning routine, states that the varietal is very susceptible to certain diseases and fungi. Thus, he had to take pains to grow his Pink Bourbon in a safe and controlled environment.
A sparkling flavour profile
As mentioned above, one of the varietal’s most distinctive traits is its slightly pinkish hue, with the cherries appearing a striking salmon colour.
Pink Bourbon boasts a unique combination of acidity and sweetness - citrus fruit flavours balanced by delicate notes of white florals and honey.
Isaiah Sheese, who also used Pink Bourbon in the 2023 World Barista Championships and placed fourth, characterises the varietal as similar to washed Ethiopians and Panamanian Geshas, with pink lemonade, honeysuckle and jasmine notes, complete with an elegant silky texture.
Unique processing methods
Another exciting aspect of Pink Bourbon is its versatility in processing. Rodrigo explains that Pink Bourbon cherries have a higher sugar content, making them adaptable to a diverse range of processing methods. From conventional methods to more interesting processes, like cold fermentation and thermal shock, there is a lot of room to experiment with this varietal.
At the World Barista Championships, Boram chose to use anaerobic fermentation to bring out the flavour profile of his Pink Bourbon, highlighting its floral and honey notes.
The future of Pink Bourbon
With interest in this varietal steadily rising, it’s evident that market potential for specialty coffee like Pink Bourbon is huge. However, scaling up production can be challenging for some farmers.
Nevertheless, the success that Rodrigo and other Colombian producers have experienced with Pink Bourbon makes growers optimistic about its place in the Colombian specialty coffee arena.
Now, if you’re looking to dabble in the world of Pink Bourbon, you’re in luck because we do have one; our February bean of the month - La Aldea.
One of our newest coffees, La Aldea comes from the Ordoñez farm in San Agustin, Huila. Led by Wilson Ordoñez, the family emphasises a blend of traditional and mechanical processes to honour the intrinsic value of every coffee bean.
La Aldea is also incredibly versatile, making it perfect for any brew - from espresso to pour-over. Its delightful blend of sweet stone fruit, including Black Plum and Dried Apricot, harmonises perfectly with notes of Assam Tea and Dark Chocolate. This is a coffee that will definitely impress!
Learn more about it here.