The Flavor Profile
Syrupy passion fruit and juicy sweet orange meld with creamy milk chocolate in this lively, balanced cup.
EXCLUSIVE
SINGLE ORGIN
Colombia La Montaña Pink Bourbon
$25.00
Passionfruit
Orange
Milk Chocolate
Pink Bourbon likely gets its name from its pale, pinkish cherries and its discovery amid a thick crop of Bourbon plants. Genetic testing in 2023 revealed it’s a mutation of an Ethiopian heirloom variety, though how it reached Colombia remains a mystery.
Producers across the country have taken note of its cup quality, and some exceptional lots have emerged. Stumptown is excited to bring you this 100% Pink Bourbon lot from the La Montaña group.
Direct Trade Sourcing
Sustainable Practices
B Corp Certified
Tasting Notes
Passionfruit
Orange
Milk Chocolate
Roast
Light & Bright
Dark & Bittersweet
Acidity
Soft & Subtle
Crisp & Bright
Intensity
Mellow
Bold
"La Montaña stood out among the crowd with notes of syrupy passion fruit, juicy sweet orange, and creamy milk chocolate. We hope you enjoy the delicious results from all of this work."
Choose Your Brew
Chemex
- Prep & Preheat Heat filtered water to just off boil. Insert filter (3 layers at spout), rinse thoroughly to remove paper taste and warm the brewer. Discard rinse water.
- Weigh & Grind Weigh 42g coffee. Grind medium-coarse (like Kosher salt). Add to filter and gently shake to level. Zero scale.
- Bloom Pour 150g water, saturate all grounds, stir. Start timer.
- Add More Water At 0:45, start the second pour to 450g with gentle spiral, wetting dark spots.
- Fill to the Top At 1:45, pour to 700g total.
- Wait for it to Brew At 4:00, remove filter at ~20 oz.
- Serve and Enjoy Swirl the Chemex around a little and serve!
Pourover
- Boil water 205°F (just off the boil) for optimal extraction
- Grind 21 grams (about 3 tablespoons) of coffee to about as fine as kosher salt. Add to brewer.
- Saturate the grounds Saturate the grounds with water right off the boil (about 205°F). Use just enough water to cover the grounds.
- Let it bloom for 15 seconds. Coffee de-gasses or “blooms” when it’s fresh–the coffee bed should raise up and bubble a bit.
- Pour water in a slow, even spiral, adding water every 10 – 15 seconds for an even extraction.
Drip Coffee
- MEASURE AND GRIND Use 1 part coffee to 17 parts water (e.g. 28g/4 tbsp coffee for 475ml/16oz water) and grind medium-coarse.
- Add water measure filtered water and add to the machine’s reservoir.
- Add filter and coffee Place a fresh filter in the brew basket, then add your ground coffee to the filter and level it gently.
- Start the brew and let the machine do the work.
The Story
While neither pink nor bourbon, Pink Bourbon has been making a name for itself. Pink Bourbon first appeared in Colombia in 2014. The name can likely be attributed to the pale hued cherries, closer to pink rather than red, and its discovery amidst a thick crop of Bourbon plants. Genetic testing in 2023 revealed Pink Bourbon is a mutation of an Ethiopia heirloom variety. It’s still a mystery how this variety appeared in Colombia. Producers across the country have taken note of its cup quality and some exceptional lots have emerged as a result. Stumptown is excited to bring you this 100% Pink Bourbon lot from the La Montaña group.
The La Montaña lot comes from a partnership between four producers working with exporting partners, Azahar Coffee: Carlos Augusto Callejas of Bella Vista, Fabian Silva Monsalve of El Recreo, Luis Geovanny Duque of Arrayanes, and Jesus Antonio Marroquin Buenos Aires. The four farms range in 4.5 -10 hectares in size and altitudes between 1,700 to 2,000 meters above sea level and are spread across the municipalities of Ibagué, Anzoategui, and Rovira in the Tolima Department of Colombia.
The warm days and cool nights of Cordillera Central, one of the three Andean mountain ranges running through Colombia, provide excellent growing conditions for Pink Bourbon. Coffee begins as a floral, white blossom and transforms into a cherry. Once fully ripened and harvested, the coffee undergoes a traditional washed process. The coffee seeds are removed from the fruit and placed in open-air tanks, cold-water tanks where microorganisms consume the mucilage––the raw sugars leftover from the skin. On average, the fermentation time for this lot took 30-36 hours, determined by careful monitoring rather than static times. This intuitive sensory knowledge of experienced coffee millers and quality control professionals is invaluable.
Once the fermentation process is complete, the parchment is dried using a combination of sun drying and mechanical drying. As climate change makes weather more unpredictable, millers often deploy mechanical dryers––large perforated drums that evenly circulate hot air–– which provide a steady drying for the coffee parchment. Drying is as crucial a stage as any for coffee quality. Rapid or delayed drying can contribute a number of off tasting notes which erase the sweetness and nuance of the coffee.
The La Montaña Pink Bourbon honors the collaboration and pursuit of quality by these producers, Azahar Coffee and Stumptown.
