Pink Bourbon
Washed
Finca El Calamar, Gildardo López Hoyos

Tastes Like: Citrus, Rosemary Flower, Juniper

Origin: El Carmen, Paicol, Huila, Colombia

Variety: Pink Bourbon

Producer: Gildardo López Hoyos

Elevation: 1,950–2,000 masl

Process:  Washed; 30-hour whole-cherry fermentation, 48-hour parchment fermentation, dried 20–25 days on raised beds

About the Cup

This washed Pink Bourbon from Finca Calamar presents a bright, herbaceous profile with citrus acidity, rosemary flower aromatics, and a cool juniper-like finish. The extended washed fermentation builds sweetness and structure while keeping the cup clean, high-toned, and aromatic.

About Finca Calamar, Gildardo López Hoyos

Gildardo López Hoyos produces coffee at Finca Calamar, also referred to as El Calamar, in El Carmen, Paicol, on the western edge of Huila. The farm sits high in the mountains at 1,950–2,000 masl, an elevation range that supports slow cherry maturation and a structured, acidity-driven cup profile.

Osito has worked with Gildardo and his sons, Luis and Ivan, since late 2019. The López-Bolaños family has been recognized in Osito’s local cup competitions, and their Pink Bourbon lots have become a consistent point of attention for buyers looking for expressive, high-elevation coffees from Huila.

About Pink Bourbon

Pink Bourbon is a distinctive variety most closely associated with Colombia, especially Huila, and is named for the pink-toned color of its ripe cherries. In specialty coffee, it is often valued for its aromatic intensity, sweetness, and bright acidity, though the final cup profile depends heavily on terroir, harvest selection, and processing. In this lot, the variety’s expressive character reads through a more herbal and citrus-driven lens, with rosemary flower and juniper adding a savory aromatic quality.

About Processing

This lot is processed as a classic washed coffee. Ripe cherries are harvested, floated for sorting, and fermented as whole cherry for 30 hours before depulping. After depulping, the parchment undergoes an additional 48-hour fermentation before being washed and dried on raised beds for 20–25 days.