Few coffees command attention quite like the Pink Bourbon — a rare and exotic variety so elusive that it was once thought to be a colour mutation of Red and Yellow Bourbon, only recently confirmed as a distinct cultivar in its own right. Grown at 1,550 metres in the Santander highlands of Colombia, this exceptional coffee is sourced directly from Liliana Caballero at Hacienda Casablanca — genuine direct trade, built on trust, transparency, and a shared commitment to quality.
Processed through Natural Anaerobic Fermentation, the cherries undergo a slow, oxygen-free fermentation that coaxes out an extraordinary depth of flavour. The result is a cup unlike any other: vanilla creaminess, maple syrup sweetness, lychee brightness, and a lingering finish of mandarin citrus — fragrant, complex, and utterly captivating.
Harvested between October and January and locally roasted in small batches in-house at our Adelaide roastery, the Pink Bourbon is roasted on a Medium-Light Omni-Roast profile that preserves its delicate aromatics while delivering a clean, expressive cup. It shines brightest as a filter or long black, though it holds its own beautifully as an espresso.
Pink Bourbon is one of the most sought-after and limited varieties in specialty coffee.
Join our community and get early access to new single-origins, direct-trade stories, and subscriber-only releases. Sign up for our newsletter and stay connected to the farm-to-cup journey.
