Andrés Martinez - Honey Pink Bourbon

This was very good, and this is the second september coffee I’ve had this year thats knocked it out of the park. Whenever I see coferments from this roaster, they usually end up very good.

From the Roasters

Andrés (Eyder) Martinez is a dear friend of ours. We have featured several of his produced and sourced coffees over the past years. This new Pink Bourbon lot is very unique, utilizing a honey processing method in combination with chamomile fermentation. In the cup we get very delicious florals, sweet baking spices like cardamom, and juicy citrus.

Andrés used to work as a biochemical engineer and coffee processor at El Paraiso. Now, he focuses on sourcing, growing, and processing his own lots of coffee. Andrés owns two farms, Los Capachos and El Sendero. Both farms are located in Florencia, which is south of Cauca and close to Nariño. It is a land well-known for its mineral soils, which produce unique terroirs to the coffee. The quality of this coffee is enhanced by organic handling and the protection of the soil through the utilization of native species.

Processing: Ripe Pink Bourbon cherries are hand-selected and floated to remove defects. A chamomile infusion is prepared ahead of time by steeping chamomile flowers in hot water and allowing them to extract for 48 hours. The coffee is then de-pulped with the mucilage left intact. The coffee is placed into fermentation tanks where the chamomile infusion is added. The Pink Bourbon ferments for 72 hours before undergoing a light wash to remove the remaining mucilage. The coffee is then dried on sun-bed driers for 10 to 15 days.

Pink Bourbon is a variety primarily grown in Huila. Though newer than other varietals, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace.