Pink Bourbon

Colombia. Natural color mutation of Bourbon.

Pink Bourbon is a natural color mutation of Bourbon, first identified in Colombia. The mutation produces pink-colored cherries, distinct from the red of Red Bourbon or the yellow of Yellow Bourbon. Pink Bourbon has gained significant attention in the specialty coffee industry for its complex, sweet, and floral cup profile. It is grown primarily in Colombia (especially in Huila) and Honduras, often at high elevations.

First identified in Colombia. The exact date and circumstances of discovery are uncertain.

Pink Bourbon is excellent with all processing methods. Washed processing highlights its clean, sweet, floral character; natural processing enhances fruit sweetness and body.

Pink Bourbon beans are dense and take heat well. Light to medium roasts best preserve its sweetness, floral notes, and complexity.

• •Susceptible to coffee leaf rust
• •Low yield limits commercial adoption

Pink Bourbon excels as pour over (V60, Chemex) to highlight its floral and sweet character. Also excellent as espresso. Recommended brewing temperature: 90 to 95 degrees Celsius.

• •Pink Bourbon is a rare color mutation of Bourbon, producing pink-colored coffee cherries.
• •Pink Bourbon is often considered superior in cup quality to Red or Yellow Bourbon.
• •Genetic research suggests Pink Bourbon may have Ethiopian landrace influence, which could explain its distinctive floral character.
• •Pink Bourbon is a favorite in specialty coffee competitions, regularly scoring 87 to 92+ points.

• •World Coffee Research
• •Specialty Coffee Association

• •Chapter 4: Varietals & Cultivars
• •Chapter 2: Coffee Origins

• specialty coffee revolution
• direct trade coffee movement