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Luis Edgar Camacho Pink Bourbon

Luis Edgar Camacho Pink Bourbon

A Pink Bourbon by Luis Edgar Camacho, with the fermentation protocol emphasising sweet and ripe tropical fruit. 

Regular price Kr. 159,00 DKK
Regular price Sale price Kr. 159,00 DKK
incl. vat/tax
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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 Luis was introduced to LaREB by our long term partner Lizardo Herrera, having been friends for many years.

Whole Bean Coffee / Both for filter and espresso

Brewing Advise

Water is one of the most critical components of an excellent coffee experience. We recommend using mineral water of a soft Total Dissolved Solids count, ideally below 150 ppm. 

Rested coffee During the resting process, harsh and astringent flavors, which can even be perceived as a ‘roast’ character, soften out, allowing a clearer and brighter expression of the coffee’s character to shine.  

We recommend resting our coffees for at least 10 days after the roast date, and we often find excellent results, especially for particularly dense coffees, beyond 6 weeks.

Brewing Our straightforward approach to coffee carries over into brewing. We recommend our roasted coffee for all brew methods, regardless of whether it is immersion, percolation or espresso. We believe that there is one correct way to roast a single coffee, roasting lightly, in such a way as to release its innate qualities and showcase its quality. Learn more about different brewing techniques and specific brew guides here.

Technical Data

Producer Luis Edgar Camacho

Region Huila

Altitude 1800 masl

Varietal Pink Bourbon

Process Washed

Harvest October 2023

Shipping & Delivery

· Free shipping available

· Ships within 1-3 days from Denmark

· Coffee is roasted to order

· More info

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Luis Edgar Camacho

Luis Edgar Camacho was introduced to LaREB by our long term partner Lizardo Herrera. Luis also 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.


The lots we have selected for this year are of the Pink Bourbon and Bourbon Fragrancia varietals. Both of these varietals have become more popular in Colombia in recent years due to their distinctive flavour profiles. Both are known as Bourbons, but have recently been discovered to contain very little Bourbon genetic material, and are actually far closer to many Ethiopian heirloom varietals. The route Pink Bourbon took to Colombia, and whether it was deliberately or naturally crossed into their current state, is currently unknown. Fragrancia, however, is a sibling of Sidra and Typica Mejorado, originating from Nestle’s experimental farm in Ecuador. Both varietals are known to be heavily aromatic, especially in the case of Pink Bourbon, and deeply sweet, especially in the case of Bourbon Fragrancia.

Washed Pink Bourbon

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.


Luis grows coffee near the town of Palestina in southern Huila, one of the most renowned growing regions in Colombia. Huila’s volcanic soils, undisturbed by the intensive agriculture seen further north, are full of nutrition, and alongside high altitude, lead to excellent conditions for producing high quality coffees. We also see a great number of driven and agile small farmers here, many of whom have family history in coffee, but haven’t necessarily been working on the same large industrialised farms for generations, like we see in more established coffee regions. 

This leads to a willingness to experiment, to innovate, and create lots that fulfil ever changing needs in the speciality coffee market. One example of this is Pink Bourbon, said to be a natural mutation discovered in Huila, an exotic varietal that exhibits crisp and clean aromatic character, often with floral and tropical elements.

Washed Pink Bourbon