Colombian Premium Cauca – Finca Juan Martin – Pink Bourbon Oxidation Washed

Description Finca Juan Martin is BanExport’s experimental farm, established as a space to test and refine production practices across a variety of coffee cultivars. The project focuses on understanding how cultivation, harvesting, and processing methods can be tailored to each specific variety in pursuit of the highest possible coffee quality. In addition to its research function, Juan Martin also serves as a benchmark for producers who sell and export their coffees through BanExport. Located in the highlands of Sotará just 30 minutes from Popayán the farm is committed to environmentally responsible practices while simultaneously generating employment and educational opportunities for members of the local community. Throughout the farm, the coffee crops are managed with meticulous attention to quality, organization, and process control at every stage. Cultivation, harvesting, and post-harvest protocols are adjusted based on environmental conditions and the specific needs of each variety; decisions are grounded in factors such as fruit ripeness, sugar concentration, moisture levels, and the desired cup profile. For this specific lot of the Pink Bourbon variety, ripe cherries were carefully selected and subsequently transported to BanExport’s “Área 18” processing facility to preserve the quality of the fruit immediately after harvest. Upon arrival, the cherries were sorted to remove any underdeveloped or damaged fruit first via flotation, and subsequently through optical sorting to ensure greater uniformity. Following depulping, the coffee underwent a 48-hour fermentation period in a sealed bioreactor designed to maintain stable processing conditions. Subsequently, the parchment coffee was washed and dried in a controlled environment until it reached a final moisture content of 11%, resulting in a clean and precise washed coffee profile. Tasting Notes: A very clean cup best at the light to medium roasts. Pink Bourbon is reminiscent of Ethiopian coffees, a bit brighter with more floral/citric character. The processing gives hints of a fruity factor that comingle nicely with the brighter floral tones. The first thing to hit after brewing is the aromas, reminiscent of rose or jasmine, marked by brighter citrus notes leaning more toward lemon with a hint of grapefruit and a juicy apricot sweetness. As it cools, a subtle, strawberry-like fruit note will emerge, adding complexity without making the cup taste overly wild. The washed process keeps the profile structured and crisp, offering a silky, medium body and a sweet finish that evokes faint nuances of honey and dried fruits. If taken a bit further toward a more intense medium roast the acidity softens, the fruit notes become rounder, and the cup takes on a sweeter, more caramelized tone; it still retains a certain floral touch, though at the cost of some acidity. Roasting Notes: Pretty even roasting with medium to low chaff levels. This lot shines at every roast level; however, we believe its sweet spot lies somewhere between a light and medium roast. Too light you can risk a little herbal, too dark and the fruity/floral tones are easy to miss. The lighter roasts accentuate its acidity and fruity/floral, while darker roasts build body and more chocolate/spice. Given that this is a slightly fermented (fruity) Pink Bourbon, it can behave somewhat like a honey-processed coffee; the beans exhibit good consistency and size, but roasting them too darkly would likely mute the floral and citrus complexity that makes this coffee so special.