Colombia Pink Bourbon Rose

Tasting Notes: Rose Petal · Red Apple · Apricot · Sugarcane

Grown by Jairo Arcila on Finca Santa Mónica, on volcanic soil outside Armenia in Quindío, and processed by his sons Carlos and Felipe at Cofinet's La Pradera centre. The ripe Pink Bourbon cherries were sealed whole for 72 hours with crushed roses, then pulped and dried as a honey on raised beds.

This is a co-fermented coffee: part of its perfume comes from the roses themselves. Expect rose petal over red apple, apricot and sugarcane, in a silky, tea-like cup.

For years Pink Bourbon was taken for a Bourbon. DNA tests say otherwise — it is an Ethiopian landrace. A label is not the last word on who you are. We know something about that.

Origin

• Estate: Finca Santa Mónica — Jairo Arcila
• Region: Armenia, Quindío — Colombia
• Altitude: 1,400–1,500 m
• Process: Rose Co-fermented Honey
• Varietal: Pink Bourbon
• Crop: 2026
• Roast: Light

In The Cup

• Body: Silky, tea-like
• Acidity: Soft, red apple
• Sweetness: High — sugarcane, honey
• Finish: Long, perfumed, rose

About The Origin

Finca Santa Mónica sits on volcanic soil along the Buenavista road outside Armenia, Quindío. Jairo Arcila, a third-generation grower, bought his first farm in 1987 and now farms six; he managed the mill of one of Colombia's largest exporters until he retired in 2019. His sons Carlos and Felipe founded the exporter Cofinet in 2015, and this lot was processed at the family's La Pradera centre (1,270 m). Sources give the farm's altitude as 1,400–1,450 m (Parchmen & Co, Singapore) to 1,500 m (Onyx Coffee Lab). Crop 2026.

About The Varietal

Pink Bourbon was long taken for a Bourbon — a cross of red and yellow Bourbon, or a mutation first found in Huila. DNA tests commissioned by Cafe Imports in 2017 and again in 2023 found an Ethiopian landrace instead. It is prized for its florals, bright citrus and high sweetness.

How It Was Processed

72 h sealed with roses, then honey-dried

Brewing Notes

Filter or pour-over, about 1:15–1:16 with water at 93 °C; it also pulls a bright, floral espresso. Rest the beans 10–14 days after roast — co-ferments open up with a little time.

Brewed With Purpose

Roasted in small batches at our Maxwell Road roastery by baristas writing a new chapter. Every bag helps fund barista and life-skills training through The TCE Academy — because marginality is not destiny.

“Therefore, if anyone is in Christ, the new creation has come: The old has gone, the new is here!” — 2 Corinthians 5:17