SPICED FLORAL, ABRICOT, PEAR JUICE

Pink Bourbon Variety

Pink Bourbon from Acevedo is an Ethiopian‑lineage Arabica genotype expressing partial anthocyanin pigmentation, producing salmon‑pink cherries that, when cultivated at 1,700–2,000 masl in the region’s cool, high‑radiation microclimate, yield a cup characterized by high‑volatility floral compounds, pronounced citric acidity, and a clean, high‑density structure that responds exceptionally well to controlled fermentation.

Meet the Producer

Washed Controlled Fermentation and Sugarcane Decaffeination

Across all washed lots, the Vergara brothers apply a set of highly controlled, quality‑driven practices: strict cherry selection at 22–26° Brix to ensure uniform ripeness and predictable fermentation; controlled fermentation environments using sealed tanks and temperature management; a deliberate combination of oxidation and anaerobic phases to build aromatic complexity while preserving Chiroso’s natural florality; thermal‑shock washing (hot → cold) to fix volatile aromatics and halt fermentation at the ideal point; and slow, carefully managed drying to stabilise the coffee, protect delicate floral compounds, and guarantee long‑term cup consistency. This combination of precision, sensory intention, and scientific control is what makes their washed Chiroso unusually expressive, clean, and consistent.

Sugarcane EA decaffeination uses ethyl acetate naturally derived from fermented sugarcane to selectively bind and remove caffeine after the green coffee is steamed to open its cellular structure, then repeatedly washed in an EA solution until caffeine is extracted, followed by a final steam rinse to eliminate residual solvent and a controlled drying phase that restores moisture equilibrium while preserving the coffee’s volatile aromatics and intrinsic flavor profile.