COLOMBIA PINK BOURBON #1404

Curator's Notes

On Wednesdays we drink Pink Bourbon, a coffee varietal named for the hue of its ripe cherries, and often referred to as the Gesha of Colombia for its deep sweetness and bright acidity (no relation to bourbon liquor)! Introducing Huckleberry Roaster’s Colombia Pink Bourbon, a stellar light-roast bringing notes of refreshing pineapple and nectarine, with a bergamot Earl Grey tea finish. To complement Colombia Pink Bourbon’s tasting notes, we’re including a free pairing of crispy dried pineapple slices coated in ruby chocolate with every bag.

Roaster's Notes

As far as Dario goes, this coffee is a single farmer lot that has been separated for the pink bourbon varietal. This coffee is super sweet, super floral and has a ton of red fruit. (we went with pink grapefruit, nectarine and wildflower honey on the bag label). His farm is aspiring to be the most sustainable farm that it can be. From composting to crop rotation to planting less coffee for the longevity of the farm's health (as well as the land), this farm has a ton of sustainable practices. Below I have copied our bio for Dario that we will be publishing when we release the coffee. Hope that helps! This is Huck's very first year carrying Dario Rodriguez's Pink Bourbon coffee, and we are beyond floored to have his coffee in the line-up. The pink bourbon varietal, named for the hue of its ripe cherries, is often referred to as the Gesha of Colombia for its deep sweetness and bright acidity. While we usually like to wait for the Holiday's to splurge on a fancy coffee, Shelby, our Head Roaster, was able to visit Dario's farm (located in Gigante) on a sourcing trip in December 2021, and it left such an impression on her that we made room for this juicy summer release. In a world where mono-cropping has taken over much of the Colombian mountainsides, Dario aims to create an old-world farm with organic and sustainable practices. While his main source of income is his coffee, Dario has only planted 11 of his 16 hectares with coffee trees. Why, you ask? Because Dario knows that the key to long-term success is biodiversity. Mono-cropping (planting only one type of crop in an area) can easily destroy a delicate ecosystem, cause major erosion and kill the nutrient rich soil. From macro to micro, Dario has his operation perfectly molded into a symbiotic ecosystem. The ash from his stove and the scraps from his kitchen go into his compost. His chickens eat the fallen, overripe cherries off of the ground to control the insects, and they, in turn, fertilize the soil. The shade crops he planted exist to draw the right kind of wildlife, enticing the indigenous species back to the land, creating the bustling environment needed for truly phenomenal coffee. Not much happens by accident on Dario's farm, and that intention is something that we can all taste in the cup. We are getting pink grapefruit, nectarine and wildflower honey in the cup. It's sweet and juicy--a perfect summer treat. __ This delicious coffee comes from Colombia near the town of Gigante. I went there in December on a sourcing trip and was completely blown away by Dario's small-ish, but beautiful operation. His entire farm is working in harmony in a way I have never seen before. He is working to create an ecosystem where coffee can thrive without stripping the land of the nutrients and structure it needs to be sustainable (and beautiful). Dario is a multi-generational farmer, meaning his father farmed coffee before him, and his daughter is studying business so she can return to the farm and continue this legacy in a meaningful way. Dario is committed to experimenting in his fermentation processes, which has really shown in this last harvest of his Pink Bourbon. It's fruity, it's bright and I can't get enough of it.