Sensory profile: Round and armonious
Aroma: Apricot, sweet orange
Taste & Body: Bright acidity, very sweet with medium body
Notes: Spices, armatic herbs, floral
The Huila region is particularly suitable for specialty coffees thanks to its high altitude and variable microclimates, it also offers large changes in temperature between day and night, which slow down the ripening of the drupes. These factors give very intense, sweet and complex cups, but at the same time great challenges when it comes to growing coffee in this region. The cool temperatures and the high humidity make drying coffee a very difficult one. The Pink Bourbon variety is a hybrid of Yellow and Red Bourbon and is found almost exclusively in the Huila region and its surroundings. The name derives from the color of its drupes when they are ripe. It is an oxidation-resistant variety, with a good yield without the need for too much fertilizer. The taste is reminiscent of Ethiopian coffees for its bright floral and fruity notes. In this case Arnulfo Hoyos (the producer) does a "wash" with anaerobic fermentation and is then dried in the sun and indoors in a "marquesina" (a kind of greenhouse with raised beds inside).