Augusto Ortega, and other producers of his generation from San Agustin, have reached a certain coffee royalty status among those in the know. You are drinking coffee that is essentially grown by java's Mick Jagger.
We are truly are honoured to have the privilege of roasting his incredible Pink Bourbon, an incredible coffee variety that represents the culmination of a life spent perfecting the art of coffee growing.
While Pink Bourbon sounds more like a drink Carrie Bradshaw would overpay for, it's actually a unique, fruity, and juicy coffee variety.
Origin and Variety: Colombia / Pink Bourbon
PRODUCER: Augusto Ortega
FARM: Las Asturias (4 Hectares)
LOCATION: Kennedy, San Agustin, Huila
ALTITUDE: 1680 masl
VARIETY: Pink Bourbon
PROCESSING: Washed. The Cherries are peaked every 15 days when the reach peak ripeness. They’re left to ferment in cherry overnight before being depulped the next morning and undergoing a dry ferment for an additional 32 hours. The seeds are rinsed of remaining mucilage and then spread to dry on raised, shaded beds for 20-22 days.
Size: Available in 227g, 340g, 454g, and 908g.
Grind: Whole Bean, Filter, French Press, Espresso/Moka Pot
More about the Producer and Variety:
Not only is Pink Bourbon oh so delicious, it also possesses a high resistance to common coffee plant diseases, so it is a great crop for producers to grow! And Don Augusto should know!
Now 58 years old, Augusto began his life as a coffee grower working alongside his father, who was amongst the earliest commercial coffee growers in the region.
By 22, Don Augusto made the decision to set out on his own, and this was when he created the now nearly 40 year old Finca Asturias, the special farm where this special coffee is grown.
San Agustin is a near mythical place for specialty coffee, being not only beautiful, but also soaked in history. Our coffee menu is a true tribute to some of the region's great producers and unique varieties.
ESPRESSO: If wanting to pull this lighter roast as an espresso, we recommend playing with you ratios a bit to ward off a shot that might be a bit too bright. Try a 1:3 or 1:2.5 ratio, and grind a litter finer for a longer shot. We pulled this roast with 18g in, 42g out, at 40 seconds on our Silvia and it was bright but smoothed out.
POUR OVER: We recommend grinding a touch finer for pour over for this roast, and try to limit your pours to 1-2 (post bloom) so you can really let the acids and brightness of this coffee come to life. But as always experiment, you may like 3-4 pours for more body and a bit less acid!
FRENCH PRESS: We recommend the James Hoffman method for this roast: 16.67:1 ratio // medium grind (not too coarse) // add water, do not stir, brew for 4 minutes // after 4 mins break crust gently, scoop everything that floats // let sit for another 5-8 minutes // don't press all the way, only use it as a filter at the surface of the brew