JAIRO ARCILA
'Bright and bold, been great to experiment on the Moccamaster' - Ben
- About the Origin
Farms of Jairo Arcila
With its striking reddish-pink cherries and elegant cup profile, Pink Bourbon stands out as one of Colombia’s most distinctive coffee varieties. Though its exact origins remain uncertain, it is widely believed to have emerged around 1980 as a natural mutation in the San Adolfo region of Huila, at elevations reaching 2,100 meters above sea level. While once thought to descend from Red and Yellow Bourbon, recent research suggests Pink Bourbon may instead trace its roots to an Ethiopian landrace—offering insight into its unique sensory character.
Pink Bourbon thrives at high altitudes between 1,700 and 2,100 meters, where cooler temperatures slow cherry development and allow complex flavors to emerge. The trees are medium in size, making them easier to manage, though the variety requires attentive care and disease management. In the cup, Pink Bourbon is celebrated for its vibrant acidity, silky body, and expressive notes of fruit and florals, delivering a refined and memorable experience.
At Santa Monica, quality begins with meticulous harvesting. Jairo Arcila and his team selectively pick only fully ripe cherries at peak maturity. After harvest, the cherries are carefully sorted and floated to remove any defects before being transported in GrainPro bags to Cofinet’s La Pradera processing center.
At La Pradera, the coffee undergoes further quality control before entering a carefully controlled 30-hour underwater fermentation. This slow, intentional process enhances sweetness and clarity while preserving the coffee’s natural balance. After fermentation, the cherries are pulped and thoroughly washed using recycled water.
Environmental responsibility is central to the process. All wastewater is treated through a green filtration system and naturally purified via vetiver grass beds, ensuring no contaminated water is released.
Drying takes place on raised beds in greenhouses for smaller, exotic lots or in the Elbas drying station for larger volumes. The coffee is carefully monitored until it reaches an ideal moisture content of 9.5–11%, preserving quality and stability.
The result is a clean, expressive Pink Bourbon that reflects both its high-altitude origins and the precision behind every step of its production.
About the Origin
Farms of Jairo Arcila
With its striking reddish-pink cherries and elegant cup profile, Pink Bourbon stands out as one of Colombia’s most distinctive coffee varieties. Though its exact origins remain uncertain, it is widely believed to have emerged around 1980 as a natural mutation in the San Adolfo region of Huila, at elevations reaching 2,100 meters above sea level. While once thought to descend from Red and Yellow Bourbon, recent research suggests Pink Bourbon may instead trace its roots to an Ethiopian landrace—offering insight into its unique sensory character.
Pink Bourbon thrives at high altitudes between 1,700 and 2,100 meters, where cooler temperatures slow cherry development and allow complex flavors to emerge. The trees are medium in size, making them easier to manage, though the variety requires attentive care and disease management. In the cup, Pink Bourbon is celebrated for its vibrant acidity, silky body, and expressive notes of fruit and florals, delivering a refined and memorable experience.
At Santa Monica, quality begins with meticulous harvesting. Jairo Arcila and his team selectively pick only fully ripe cherries at peak maturity. After harvest, the cherries are carefully sorted and floated to remove any defects before being transported in GrainPro bags to Cofinet’s La Pradera processing center.
At La Pradera, the coffee undergoes further quality control before entering a carefully controlled 30-hour underwater fermentation. This slow, intentional process enhances sweetness and clarity while preserving the coffee’s natural balance. After fermentation, the cherries are pulped and thoroughly washed using recycled water.
Environmental responsibility is central to the process. All wastewater is treated through a green filtration system and naturally purified via vetiver grass beds, ensuring no contaminated water is released.
Drying takes place on raised beds in greenhouses for smaller, exotic lots or in the Elbas drying station for larger volumes. The coffee is carefully monitored until it reaches an ideal moisture content of 9.5–11%, preserving quality and stability.
The result is a clean, expressive Pink Bourbon that reflects both its high-altitude origins and the precision behind every step of its production.