- New
Colombia
El Delgado
Cup Notes: Pineapple, Passion Fruit, Cherry, Chocolate
A spectacular Pink Bourbon, this rare single-variety lot bursts with juicy tropical notes. It might evoke the character of an anaerobic process, yet it’s simply the brilliance of a classic washed Pink Bourbon expressing its full potential.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Producer
- Johanny González
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1800 masl
- Process
- Classic Washed - Raised Beds
- Arabica cultivar
- Pink Bourbon
- Picked in
- October-November 2024
- Arrived in
- March 2025
- Shipped in
- Box + Vacuum pack
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 16 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Cafec Abaca+
- Time:
- 3:15
- Brew strenght:
- 1,55 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40 tds) at 90°C
- Filter model:
- Stagg [X], Fellow
- Time:
- 3:08
- Brew strenght:
- 1,60 tds
THE STORY BEHIND
El Delgado Farm is a family-run project established twenty years ago in the Palmar de Criollo area, one of the most important coffee-growing regions in Pitalito, Huila.
Today, it is led by the second generation of the González family, who are passionately committed to innovation, sustainability, and the production of top-quality coffee. Their dedication goes beyond their own farm, as they actively promote environmentally responsible practices among neighbouring producers.
Johanny, the current head of the farm, inherited it from his father and developed a deep connection with coffee from a young age, growing up among the coffee trees and learning every secret of the trade.
THE VARIETY
PINK BOURBON
Cultivated from a hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first discovered in Pitalito, Huila. Pink and Orange Bourbons are notoriously difficult to produce with consistency. The recessive genes responsible for these unique cherry colours are easily overridden by dominant red and yellow genes present in pollen, which makes stable propagation a challenge. However, when cultivated in carefully isolated and controlled plots, Pink Bourbon can thrive, preserving its distinct colour and character, though such lots remain rare.
Pink Bourbon is also noted for its high glucose content, which is thought to contribute to its delicate, soft, and complex flavour profile. It often displays elevated sweetness, floral aromatics, and layered acidity with notes reminiscent of tropical fruits, berries, and citrus. Grown typically at higher altitudes, the variety is sensitive to climate and disease, requiring skilful management from producers. Its clean and expressive nature makes it particularly well-suited to washed processing, where the clarity and purity of the cup can truly shine.
THE FERMENTATION PROCESS
Washed coffees showcase solely the bean.
They let you taste what's on the inside, not the outside. Washed coffees rely almost entirely on the bean having absorbed enough natural sugars and nutrients during its growing cycle. This means that varietal, soil, weather, ripeness, fermentation, washing, and drying are all absolutely critical.
Washed coffees reflect both the science of growing the perfect coffee bean and the fact that farmers play an integral role in shaping its flavour. With washed coffees, it becomes clear that the country of origin and environmental conditions play a vital role in defining the final taste.
During wet processing, the pulp (the exocarp and part of the mesocarp) is removed mechanically. The remaining layer of mesocarp, called mucilage, clings to the parchment and must also be removed before drying. Because mucilage is insoluble in water and adheres strongly to the parchment, it cannot be removed by simple rinsing. Instead, it is removed either through natural fermentation or by mechanical scrubbing in machines known as mucilage removers.
Fermentation can be carried out by piling the coffee outdoors or by immersing it in water and allowing natural microbial activity to do the work. Once the sugars are broken down and removed, the beans may undergo a secondary washing to eliminate any remaining debris, or they can be transferred directly to drying beds.
