El Placer, Pink Bourbon (Colombia) - front
  • El Placer, Pink Bourbon (Colombia) - front
  • El Placer, Pink Bourbon (Colombia) - product


El Placer, Pink Bourbon


Terroir Best Lot

Cup Notes
Rosemary / Strawberry / Clove / Hibiscus / Lime / Pomegranate

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*


Quality Score
Sebastian Ramirez
1750 masl
Anaerobic Special
Arabica cultivar
Pink Bourbon
Picked in
November 2021
Arrived in
September 2022
Shipped in
Cardboard box + Vacuum pack
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster


This very special lot of Pink Bourbon is produced on Finca El Placer by Sebastian Ramirez, a fourth-generation coffee producer, who has been running his family estate for over a decade.

The farm is located in the heart of El Eje Cafetero (the so-called "Coffee Zone") in Calarca, Quindio, at the altitude of 1,750 masl. At El Placer, sustainable farming is practiced, for example by avoiding herbicides and cutting weeds every two months.  Soil health is a priority, and taking good care of it results in healthy plants and contributes to great flavour profiles. Sebastian has access to a well-equipped microbiological laboratory, crucial for the El Placer team in developing innovative and exotic coffees.

El Placer, Pink Bourbon (Colombia) - story


Cultivated from hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first found in Pitalito, Huila. Pink and Orange Bourbons are very difficult to produce with consistency. The recessive genes leading to the expression of these colours  are easily thwarted by the presence of yellow and red genes in a given pollen grain. A carefully isolated and contained lot can do quite well and preserve the unique colour and character of this variety, though such lots are quite hard to find. Pink Bourbon has a substantial amount of glucose which has been thought to help give the coffee its more delicate, soft and complex profile.

El Placer, Pink Bourbon (Colombia) - variety


As producers give increasing consideration to the effect of fermentation on the quality and profile of their coffee, they are adopting different and interesting techniques to their repertoires in order to diversify their offering. One method that is becoming more popular is fermenting coffee in a controlled anaerobic environment, meaning that the coffee is held in a vessel without any presence of oxygen. This lot underwent such anaerobic fermentation during 100 hours with a constant temperature of 18°C, and throughout the fermentation process CO2 was injected to the tanks.

In his quest to maximise the flavour potential of every variety, Sebastian adds to the coffee mosto, obtained from a culture of bacteria from lemongrass trees, grown on the farm, during fermentation.

After fermentation, the cherries undergo a first drying phase in a drying facility at around 40 degrees and 25% humidity for approximately 20 days. The second drying phase, which lasts five days, is done in a parabolic drying poly tunnel for 5 days.

After the coffee has reached the desired humidity and has stabilised, the parchment coffee is threshed and selected by hand to then be packed and shipped.

El Placer, Pink Bourbon (Colombia) - fermentation