The world of specialty coffee is a dynamic and ever-evolving realm, where coffee enthusiasts constantly seek new and intriguing flavors to tantalize their taste buds. In this pursuit of excellence, coffee competitions often serve as a breeding ground for the emergence of unique and captivating coffee varieties. The 2023 World Barista Championship, a pinnacle event in the coffee world, brought to the forefront a new darling of specialty coffee: the Pink Bourbon.
The Pink Bourbon coffee variety has been making waves for its distinctive attributes, including its slight pink hue and complex flavor profile. As coffee aficionados eagerly explore the potential of this coffee, one question looms large: Could Pink Bourbon reach the same heights as revered varieties like Gesha? To shed light on this intriguing coffee, we spoke to key figures in the coffee industry, including Rodrigo Sanchez Valencia, Boram Um, and Isaiah Sheese.
The Elusive Origins of Pink Bourbon
Like many coffee varieties, the exact origins of Pink Bourbon remain shrouded in mystery. Rodrigo Sanchez Valencia, a coffee producer and owner of Aromas del Sur, shares his insights into the variety’s beginnings. “We believe it’s native to southern Huila in Colombia,” he says, adding that it first appeared in the 1980s in the San Adolfo area of the Acevedo municipality in Huila. However, there is no definitive information regarding its specific origins.
It’s commonly believed that Pink Bourbon is a natural hybrid of Red and Yellow Bourbon varieties. Yet, recent research, though not scientifically verified, suggests a different heritage. Café Imports, in partnership with RD2 Vision, conducted genetic testing indicating that Pink Bourbon might have its roots in an Ethiopian landrace variety. Despite the ongoing mystery, the allure of Pink Bourbon continues to grow.
The Challenges of Growing Pink Bourbon
Cultivating Pink Bourbon is no simple task. Producers must meticulously care for the plants and isolate them from other varieties to ensure successful cross-pollination. The experience of growing Pink Bourbon varies across different terroirs. For Rodrigo, Pink Bourbon showcases resilience and productivity, with no known susceptibility to diseases. In contrast, Boram Um, who used Pink Bourbon from his farm in Brazil in his championship-winning routine, notes its susceptibility to certain diseases and fungi. This divergence suggests that the terroir plays a significant role in shaping the characteristics of Pink Bourbon.
Isaiah Sheese, who also featured Pink Bourbon in his championship routine, noticed subtle differences in the variety’s physical characteristics. The cherries can vary in size and shape, with some resembling Gesha or Ethiopian landrace varieties. The unique aspect of Pink Bourbon, its slight pink hue, further distinguishes it from other coffee varieties.
A Flavor Profile That Dazzles
The most captivating aspect of Pink Bourbon is its flavor profile. It offers a delightful combination of acidity, citrus fruit flavors, delicate white florals, and honey-like sweetness. Isaiah Sheese characterizes it as similar to washed Ethiopians or Panamanian Geshas, featuring floral, pink lemonade, honeysuckle, jasmine, and an elegant, silky texture. For Rodrigo, Pink Bourbon boasts tropical flavors like peach, papaya, and melon, accompanied by floral notes such as jasmine, rose, and green tea. Its balanced body and acidity make it a coffee to savor.
Exploring Unique Processing Techniques
One of the exciting aspects of Pink Bourbon is its versatility in processing. Rodrigo found that Pink Bourbon cherries have a higher sugar content, making them adaptable to various processing methods. From conventional to unique techniques like cold fermentation and thermal shock, Pink Bourbon’s flavor complexity can be enhanced. Boram Um’s choice of anaerobic fermentation brought out the best in his Pink Bourbon coffee, emphasizing sweet floral and honey notes. Isaiah Sheese, who used a Pink Bourbon processed by Diego Bermudez of Finca El Paraiso, found the thermal shock fermentation process elevated the flavor notes even further, resulting in a truly exceptional coffee experience.
Roasting Pink Bourbon: A Unique Challenge
Roasting Pink Bourbon presents a unique challenge for coffee roasters. The variety’s response to heat varies depending on the processing method used. Isaiah Sheese found that Pink Bourbon subjected to a two-stage thermal shock processing method required a gentler approach during roasting. He also utilized a Stronghold S7 roaster with a halogen-powered heat source, a departure from the traditional drum roasting approach. Boram Um adjusted his roasting technique for Brazilian Pink Bourbon, extending the roasting time and reducing temperatures to suit the different climatic conditions and bean density of Brazilian-grown Pink Bourbon.
The Future of Pink Bourbon
As the market for specialty coffee continues to expand, Pink Bourbon’s potential remains vast. Its increasing popularity suggests a bright future, but scaling up production can be challenging for some farmers. Nevertheless, the pioneers of Pink Bourbon, like Rodrigo Sanchez Valencia, are optimistic about its place in the Colombian specialty coffee sector. Boram Um believes that the success experienced by Colombian producers can inspire interest in Pink Bourbon in other countries, such as Brazil.
The coffee world’s fascination with Pink Bourbon is not just about its unique appearance but its extraordinary flavor profile and adaptability to various processing techniques. As more roasters and producers experiment with this exceptional coffee variety, we can expect to see Pink Bourbon gain a more prominent place in the world of specialty coffee, potentially becoming a beloved icon, much like the revered Gesha.
Source: https://perfectdailygrind.com/2023/10/pink-bourbon-specialty-coffee/
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