EDINSON ARGOTE, COLOMBIA, PINK BOURBON

Edinson Argote’s Pink Bourbon comes from Quebraditas, his farm in Huila, Colombia, sitting at around 1,850 metres above sea level. This lot reflects the increasingly precise style that has made Argote one of Colombia’s most closely watched producers. Built around Pink Bourbon and a carefully managed fermentation, the coffee balances expressive fruit with clarity and structure rather than overt funk.

The process starts with the selection of cherries with at least 90% ripeness, followed by flotation to remove defects. After a 24-hour oxidation stage, the cherries are pulped and undergo 30 hours of fermentation to remove mucilage. A wash at 50°C creates a thermal shock before a second 65-hour fermentation with selected yeast at temperatures below 25°C. Finally, the coffee is washed again at 5°C to stabilise the process before mechanical drying for 48 hours at 38°C.

In the cup, this is unmistakably modern Colombia. Expect vibrant fruit, floral aromatics and a juicy sweetness supported by a clean, structured finish. The thermal shock process brings intensity, but the overall profile remains focused on balance rather than fermentation character.

IMPORTER

Sourced through Mi Cafe Trading, whose work with leading Colombian producers has helped showcase a new generation of processing innovation. Their close relationships with producers and focus on quality have made coffees like Edinson Argote’s available to roasters around the world.

FARM

Quebraditas is Edinson Argote’s farm in Huila, Colombia. Situated at 1,850 masl, it has become known for highly controlled processing and a focus on varieties capable of delivering exceptional cup quality. Edinson’s approach combines traditional farming with increasingly sophisticated fermentation techniques.

VARIETY

Pink Bourbon

Pink Bourbon has become one of Colombia’s most sought-after varieties. Although its origins remain debated, it consistently delivers high-definition acidity, floral aromatics and pronounced sweetness. In the right conditions, it combines elegance with remarkable intensity.

PROCESS

Washed + Thermal Shock

After harvesting and flotation, cherries undergo a 24-hour oxidation stage before pulping. A 30-hour fermentation removes the mucilage, after which the coffee is washed at 50°C to create thermal shock. A second fermentation with selected yeast continues for 65 hours below 25°C, before a final wash at 5°C seals the process. Drying is completed mechanically over 48 hours at 38°C.

ROAST PROFILE

Roast with enough development to build sweetness while preserving the floral lift that Pink Bourbon can deliver. The thermal shock process creates plenty of intensity, so restraint towards the end of the roast helps maintain clarity and keeps the fruit vibrant rather than heavy.

ESPRESSO RECIPE

DOSE

18 g in
40–44 g out

TIME

26–32 seconds

Flavour:

Floral aromatics, ripe tropical fruit, juicy sweetness.

V60 RECIPE

Starting point calibrated for modern light roasts and Cafec fast papers, using a pulse structure to favour sweetness and clarity.

DOSE

15g coffee to 225g water

TIME

2.5 - 3 minutes

Bloom with 45g for 30 seconds, giving the brewer a gentle swirl to ensure full saturation.

At 0:30, pour to 125g. Once the water level drops, continue with two further pours, first to 175g and finally to 225g.

Aim to finish pouring around 1:45 and allow the coffee to draw down naturally.

Designed to highlight sweetness, texture and clarity whilst maintaining a smooth, even extraction.