THE BEANS

Origin: Huila
Producer: Diego Vergara
Altitude: 1,750 masl
Variety: Pink Bourbon
Processing: Washed
Tasting notes: Tropical juice, lime, peach, and candy. A juicy, sweet coffee with a silky texture.

LOT HISTORY

This Pink Bourbon comes from Acevedo, Huila, Colombia, grown at an altitude of 1,750 meters above sea level, where temperatures range between 17°C and 24°C. Pink Bourbon is a hybrid variety related to Red and Yellow Bourbon; while its exact genetic lineage is not fully documented, it is believed to have been discovered in Colombia. The cherries are distinguished by their characteristic pink hue during ripening.

For processing, the cherries are carefully selected and sanitized in a water bath containing 5% alcohol. They undergo an initial 36-hour anaerobic fermentation, followed by 12 hours in open tanks to encourage oxidation. Afterward, they are depulped and undergo a second 36-hour anaerobic fermentation. The process is halted via rapid cooling—or "Quenching"—using water at 50°C followed by 20°C for a total of 30 minutes. Finally, the coffee is dried in an airtight stainless-steel dehumidifier for approximately 36–40 hours until it reaches 11% moisture content, prior to stabilization.

In the cup, it presents a "Tropical Fruit Forward / Lush" profile, characterized by an intense, exuberant expression of tropical fruits, accompanied by floral, lactic, and nutty notes. This combination lends complexity, depth, and a distinct aromatic dimension to the coffee.

THE RECIPE

At Familia Osorio, we believe in the uniqueness of every coffee. That is why we roast lightly to accentuate the brightness of each origin, allowing you to enjoy its full flavor regardless of the brewing method. This means these light roasts also work well as Single Origin espressos, allowing you to enjoy the coffee using either method while fine-tuning your recipe with greater precision.

We offer these guidelines to help you develop a recipe, but please keep in mind that it may vary depending on the machine, grinder, and water you use.*

The Osorio family recommends allowing your coffee beans to rest properly. Degassing is key to achieving a cleaner, more flavorful cup. We recommend resting espresso coffee for 10 days and filter coffee for at least 14 days. Experiment and discover how the flavor of your coffee evolves.

ESPRESSO

Coming soon!

FILTER

Method: V60
IN: 20 grams of coffee
RATIO: 1:17
Grind: Medium
Contact Time: Medium (3:00 min)
Water Temperature: 93ºC | Water: 80 ppm

This coffee yields a juicy, sweet, and complex cup. It features a floral fragrance with notes of citronella, lychee, and lime-lemon. On the palate, it is juicy, with distinct notes of lime, caramel, and tropical fruit, finishing with a fresh lemongrass note.