Pink Bourbon - Sebastian Ramirez

What to Expect

Sebastian Ramirez's Pink Bourbon from Quindio is a showcase of controlled fermentation. This carbonic macerated natural undergoes 200 hours of anaerobic fermentation with CO2 injection, mosto inoculation, and farm-isolated microorganisms. The result is a coffee that leans hard into floral and citric complexity — lemongrass, rose, plum, and kaffir lime — with the jammy sweetness typical of carbonic processing.

The Cup

Expect a medium body with a silky, almost wine-like mouthfeel. The acidity is bright and citric, driven by the lemongrass and kaffir lime notes, but rounded by the plum sweetness that comes from the extended fermentation. This is a clean expression of an experimental process — floral and fruity without tipping into funky or boozy territory. The rose note adds a delicate, perfumed quality that lingers.

Who This Is For

This is for drinkers who enjoy fruit-forward, process-driven coffees and want to taste what careful fermentation can do to a naturally sweet variety like Pink Bourbon.

If you prefer a straightforward, chocolatey cup or find floral coffees too delicate, this one will feel too unusual.

Best for: Filter enthusiasts who love complex, fruit-forward coffees with pronounced floral character.

How to Brew This Coffee

A V60 will give you the clarity to appreciate the lemongrass and rose notes without muddying the citric brightness. Filter methods like Kalita Wave or Chemex work well if you want a slightly rounder, more approachable cup. An Aeropress with a shorter brew time will emphasise the plum sweetness and tame the acidity if you find it too sharp.

Colombia

Pink Bourbon - Sebastian Ramirez

Description from Roaster

This naturally processed coffee begins with the collection of 95% ripe and 5% semi-ripe cherries, then anaerobic fermentation takes place in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18°C. A mosto from previous Pink Bourbon cherries is added in...

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Description from Roaster

This naturally processed coffee begins with the collection of 95% ripe and 5% semi-ripe cherries, then anaerobic fermentation takes place in sealed tanks with CO2 injection for 200 hours at a constant temperature of 18°C. A mosto from previous Pink Bourbon cherries is added into the fermenting tanks, as well as a live culture obtained by isolating microorganisms of plants that grow on the farm. The first stage of drying happens on African beds inside polytunnels for approximately 20 days until the cherries reach 25% humidity at a maximum temperature of 40°C. The cherries then dry under partial shade inside polytunnels for around 5 more days. This multi step process helps develop the complex flavour profile of the Pink Bourbon variety.

This description comes from Clifton Coffee Roasters UK, who roasts this coffee. For the fullest product detail, you can also see their own listing at Clifton Coffee Roasters