• image of retail bag
  • image of retail bag
  • Image of all bag sizes.
  • image of Fabian in the solar dryer
  • image of the Acevedos
  • image of picked cherries
  • image of the farm
  • image of pink bourdon drying
  • image of father and son in the field
  • image of parchment
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Colombia Fabian Acevedo Pink Bourbon

Colombia Fabian Acevedo Pink Bourbon

Light Roast

This washed Pink Bourbon from Fabian Acevedo in La Argentina, Huila is a bright and juicy coffee with great clarity. We taste clean fruit with notes of strawberry, thai basil, and watermelon rock candy. This is a new coffee offering for us, and it is the first year Fabian has sold to our exporter, The Coffee Quest.

Pink Bourbon coffees from Huila are really something quite special, and we’ve had too few on our menu. This unique variety was discovered in 2014 in Southern Huila. Initially believed to be a cross between the rare yellow and red bourbon varieties found in Colombia, it was later identified as an Ethiopian Landrace variety. How it arrived in Colombia remains a mystery. Its exceptional cup quality quickly gained a reputation, prompting farmers across Huila to invest in seedlings, which take 3-4 years to mature.

  • We taste: Watermelon rock candy, thai basil, strawberry
  • Farm: Finca Providencia de Jeshua
  • Region: La Argentina, Huila
  • Elevation: 1650 masl
  • Process: Washed
$20.00 USD
$20.00 USD
Sale Sold out
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The Story Behind the Coffee

From our importer The Coffee Quest:

Finca Providencia de Jeshua is located in La Argentina, Huila, Colombia, and managed by Fabian Acevedo, a 34 year-old, third-generation coffee grower. The farm consists of 8 hectares of land and sits at an elevation of 1650 m.a.s.l, with around 37,000 coffee trees in production of the Colombia, Pink Bourbon, Java, Geisha and Cenicafé 1 varieties.

Fabian processes his coffee by harvesting the ripest cherries and leaving them to dry ferment overnight in open tanks. Cherries are then de-pulped and placed in sealed barrels to ferment for an additional 40 hours, after which the parchment is washed and dried on raised beds for up to 18 days, depending on the weather.

Fabian Acevedo is the commercial spearhead of Finca Providencia de Jeshua. His grandfather bought the land in the 1950s and ever since, the farm has grown both in size and in personnel. Now, the farm is a family operation, with Fabian’s father at the helm of processing, and his brothers helping with the farm’s upkeep, while he commercializes the family’s craft.

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