Lychee Rosé

Pink Bourbon
With its reddish-pink cherry hue and exceptional cup quality, the Pink Bourbon variety has earned a reputation for being both visually striking and remarkably flavourful. While its exact origins remain unconfirmed, it is widely believed to have emerged as a natural mutation at 2,100 m.a.s.l. in the San Adolfo region of Huila, Colombia, around 1980. Its high-altitude birthplace has made Pink Bourbon a favourite among coffee farmers and roasters. Initially, Pink Bourbon was thought to be a mutation of the Red and Yellow Bourbon varieties. However, some researchers have challenged this theory, proposing instead that Pink Bourbon may trace its lineage to an Ethiopian landrace variety. Pink Bourbon variety is adaptable to specific growing conditions. Pink Bourbon is a high-altitude coffee variety, thriving best at elevations between 1,700 to 2,100 m.a.s.l. This elevation range is crucial for developing the complex flavours and vibrant acidity that Pink Bourbon is known for. Pink Bourbon trees are typically medium in height. This compact size makes them easier to manage and harvest compared to taller varieties.

Pink Bourbon is susceptible to certain coffee diseases, such as coffee leaf rust and coffee berry disease. Farmers must implement careful disease management practices to protect their crops. Pink Bourbon is known for its sweet, fruity, and floral notes, often accompanied by a vibrant acidity and a silky body. Stature: medium | Average Altitude: 1700– 2100 m.a.s.l. | Tolerant to drought, tolerant to leaf rust.

For this lot, only the ripest cherries were harvested. The cherries are transported to our La Pradera processing center in grain pro bags or special tanks to preserve their freshness. Once cherries arrive in La Pradera, the cherries are floated in water tanks to remove any low-density beans or foreign materials. The water used in this stage is recycled for additional batches and, once no longer suitable for use, is filtered through a series of specialized tanks before being irrigated into vetiver grass beds and released as oxygen. This sustainable filtration system ensures that no contaminated water is discharged, maintaining our commitment to environmentally friendly practices. Then, the cherries undergo a dry anaerobic fermentation process for 72 hours with the pulp on. During this stage, Lychee and wine yeast are added to the fermentation tanks. The lychees transfer their delicate floral, sweetness and sparkling flavor to the coffees, while the wine yeast enhances the fermentation process, producing aromatic compounds that add complexity and depth. By adding fresh lychees, we create a coffee with floral aromatics, grape bubblegum hints and a lingering, nectar-like finish—a true sensory jewel.

Wine yeast, plays a unique role in the fermentation process, enhancing the coffee’s complexity and introducing distinctive characteristics. Wine yeast is highly efficient at converting sugars into alcohol and other compounds during fermentation. In coffee, this process helps break down the mucilage more effectively, releasing organic acids and other compounds that contribute to the coffee’s flavor. Following fermentation, the cherries are pulped to remove the outer skin while leaving the mucilage intact. This sticky, honey-like layer is what gives the Honey process its name and contributes to the coffee’s sweetness and body. The pulped cherries are then transferred to our concrete patio or Elbas in Spanish, where they are spread evenly in thin layers. The cherries are carefully monitored and turned regularly to achieve uniform drying and to prevent over-fermentation or mold. Drying continues until the cherries reach an ideal moisture content of 9.5% -11%, which is the perfect point for us.

Credit: Cofinet