A Pink Bourbon by Luis Edgar Camacho, with the fermentation protocol emphasising sweet and ripe tropical fruit.
Normaler Preis
Kr. 159,00 DKK
Kr. 159,00 DKK
Normaler PreisVerkaufspreis
incl. vat/tax
Stückpreis/ pro
About
Coffee Expression The triple fermentation results in a clean yet full expression of Pink Bourbon, with the emphasis on the ripe tropical fruit character of the varietal, here reminiscent of mango and papaya.
Producer We have worked with Luis through our shared connection with LaREB for several years. Luis grows coffee near the town of Palestina in southern Huila, one of the most renowned growing regions in Colombia.
Whole Bean Coffee / Both for filter and espresso
Technical Data
Producer Luis Edgar Camacho
Region Huila
Altitude 1800 masl
Varietal Pink Bourbon
Process Washed
Harvest October 2025
Brühempfehlungen
Wasser ist eine der kritischsten Komponenten für ein ausgezeichnetes Kaffeeerlebnis. Wir empfehlen die Verwendung von Mineralwasser mit einem niedrigen Gesamtlösungsstoffgehalt, idealerweise unter 150 ppm. Erfahren Sie mehr über Wasser und dessen Auswirkung auf den Geschmack hier.
Geruhter Kaffee Während des Ruheprozesses mildern sich harte und adstringierende Aromen, die sogar als 'Röst'-Charakter wahrgenommen werden können, ab, was eine klarere und hellere Ausdrucksform des Charakters des Kaffees ermöglicht.
Wir empfehlen, unsere Kaffees mindestens 10 Tage nach dem Röstdatum ruhen zu lassen, und wir finden oft ausgezeichnete Ergebnisse, besonders bei besonders dichten Kaffees, über 6 Wochen hinaus.
Brühen Unser unkomplizierter Ansatz beim Kaffee setzt sich beim Brühen fort. Wir empfehlen unseren gerösteten Kaffee für alle Brühmethoden, egal ob es sich um Immersion, Perkolation oder Espresso handelt. Wir glauben, dass es nur einen richtigen Weg gibt, einen einzelnen Kaffee zu rösten, nämlich leicht, so dass seine angeborenen Qualitäten freigesetzt werden und seine Qualität zur Geltung kommt.
Luis grows coffee near Palestina, in the Huila region. He has been working in coffee for many years, and has been part of the strong drive for quality and experimentation in Huila over the past 10 years. Luis has small plots of Geisha, Pink Bourbon, Caturra and Bourbon Fragrancia, and has experimented with processing over the past few years. Luis’ mother also has some larger plots where she grows Pink Bourbon and varietal Colombia, which Luis helps her to process and sell to larger exporting companies.
‘Bourbon’
Luis’ flagship coffees come from his own farm, and LaREB have been very impressed by his professionalism over the past few seasons. The portfolio of samples he delivers each year are carefully organised, with detailed processing information available. This collaboration has been fruitful, Luis and LaREB have been honing in on the profiles that work best, working towards a selection for each coming harvest. We have expanded our selection for this year, with several small lots from Luis that are new to the La Cabra selection. This is the stalwart Pink Bourbon that we’ve been buying for several years. The route Pink Bourbon took to Colombia is currently unknown, but recent genetic testing confirms Ethiopian heirloom status.
Washed Rosado
For this Pink Bourbon lot, ripe cherries are first fermented in open tanks for 24 hours, before being rinsed and fermented again in sealed tanks for 48 hours. The cherries are then de-pulped before a final fermentation in sealed tanks for 96 hours. Water is added to this final fermentation, slowing the temperature rise for a slow and controlled fermentation. After these three stages of fermentation, the parchment coffee is washed thoroughly and dried in solar driers over 20 to 25 days. This results in a clean yet full expression of Pink Bourbon, with the emphasis on the ripe tropical fruit character of the varietal, here reminiscent of mango and papaya.
