WHOLESALE COLOMBIA LA MINDA PINK BOURBON

This intricate coffee showcases a bright blood orange acidity with tart cranberry-forward body, and a caramelized sugarcane sweetness. Luis Felipe Jacanamijoy’s Pink Bourbon offers a rare glimpse into the exceptional potential of this highly sought-after variety. Goshen’s first release from Nariño highlights the region’s unique microclimate, where extreme high altitudes and dry air refine and stabilize its vibrant flavor profile. MEET THE PRODUCER Luis Felipe Jacanamijoy After training as a barista and cupper, Luis Felipe returned to his homeland near the Galeras Volcano, cultivating coffee with organic practices rooted in his indigenous heritage and nature’s rhythms. After Goshen’s selection of his coffee, Luis Felipe shifted focus to supporting smallholder farmers in Nariño, selling his farm to another local producer, making this release capture a moment in the farm’s evolving story. VARIETY Pink Bourbon Pink Bourbon was first discovered in Colombia’s Huila region and has become synonymous with some of the country’s highest-quality coffees. Its signature salmon-pink cherries make it difficult for growers to harvest at peak ripeness, often leading to overripe picks. Once thought to be a Bourbon mutation, genetic testing has shown it is more closely related to an Ethiopian landrace. PROCESSING Traditional Washed Fermentation Luis Felipe follows a traditional, multi-generational method in Nariño, hand-picking cherries at peak ripeness and sorting them in water to separate high-quality beans. The cherries are depulped and fermented in concrete tubs until the mucilage sticks to a stirring paddle, then thoroughly washed to halt fermentation. Finally, the beans are dried first in parabolic beds and then on open raised patios for 15–20 days to achieve consistent moisture.