Size: 250g
Flavour Notes
Key Highlights
- Quindío, Colombia
- 1300 masl
- Pink Bourbon | Natural Anaerobic (400hr)
- Fruit-forward with structured sweetness
- Ideal for pour-over and modern filter brewing
Specifications / Coffee Details
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Producer: Maria Gaviria
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Farm: El Guayabo
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Origin: Quindío, Colombia
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Process: Natural Anaerobic (400-hour fermentation)
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Variety: Pink Bourbon
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Altitude: 1300 masl
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Format: Whole Bean
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Size: 250g
Extended fermentation, thoughtfully controlled.
Fruit-forward, yet structured.
This Pink Bourbon from Finca El Guayabo reflects María Gaviria’s meticulous approach to extended anaerobic processing in Quindío, Colombia. Grown at approximately 1,300 masl in the heart of Colombia’s coffee axis, the farm focuses on small, separated microlots designed to showcase varietal character with clarity and intention.
The process begins with fully ripe cherries, selectively harvested and sealed whole in oxygen-free tanks for a 400-hour anaerobic fermentation. This extended environment allows gradual sugar transformation and heightened fruit development without abrupt or volatile fermentation character. Following fermentation, the coffee is dried in a controlled silo system to stabilise moisture and protect structural integrity. The combination of long fermentation and carefully managed drying builds intensity while preserving precision.
Despite the notably long fermentation, the profile remains composed rather than heavy. The result is a layered, fruit-forward cup with refined structure and controlled complexity.
In the cup, expect grape-like sweetness supported by ripe plum depth and a soft vanilla finish. The body is smooth and rounded, with polished acidity and a clean framework that keeps the fruit expressive yet balanced, and an articulate expression of Pink Bourbon shaped by patience, control, and careful drying.
Why We Chose This Coffee
We chose this lot because it explores the edge of fermentation, but does so with patience rather than force. A 400-hour process could easily overwhelm the coffee, yet here it feels measured and shaped slowly, with a clear understanding of when to let the coffee develop and when to hold it back.
What stood out to us is the sense of control behind something inherently unpredictable. María Gaviria doesn’t rush the process or push it for intensity alone; she allows time to do its work, guiding it just enough to preserve structure and clarity.
There’s a quiet confidence in extending something this far and still keeping the cup composed.
It’s a coffee that shows how far you can go, as long as you know exactly why you’re going there.
