A Deep Dive into Colombia's Specialty "Pink Bourbon" Coffee

TRACEABILITY   

Producer: Banexport
Product Name: Pink Bourbon
Farm Name: Juan Martin
Region: Colombia / Cauca / Sotara / La Poblacena
Altitude: 2050m
Variety: Pink Bourbon
Processing Method: Washed
Main Harvest: March-August
Mitaca Harvest: November-December

Farm Maintenance
Juan Martin is located in the municipality of Sotara, Cauca, between the Puracé and Sotará volcanoes, in an area rich in natural resources and biodiversity.
This location presents unique topographical, climatic, and biological conditions that make coffee cultivation a significant challenge.

A key characteristic of this farm is its high altitude of 2,050 meters.

At this altitude, lower temperatures lead to slower growth of coffee trees, allowing the beans more time to mature and develop more complex flavors. The lower temperatures also make it harder for certain pests and diseases to thrive, while the proximity to volcanoes enriches the soil with minerals.
However, the steep terrain of the farm also presents disadvantages, such as increased soil erosion and reduced nutrient retention.
To mitigate this, the cultivation of noble grasses is allowed, which act as a natural barrier against erosion, helping to maintain soil integrity by preventing topsoil from being washed away by water and wind.

Sotará is known for its strong winds, which, combined with low temperatures, can affect coffee trees.
To counter this, natural windbreaks have been established using plants like Tephrosia from the legume family, which help to disperse wind speed.
Tephrosia is a shrub that can grow up to 3 meters tall, and its rapid growth and reproduction make it ideal for this purpose. Additionally, Tephrosia fixes nitrogen in the soil through symbiosis with soil bacteria, promoting coffee growth. Another benefit of this plant is that its flowers attract insects essential for coffee pollination and pest control. Other trees planted include Guamo (Inga edulis) and Giant Carbonero (Albizia Carbonaria), which provide shade for coffee and absorb CO2 from the environment.

While plants are used to protect and support the soil, care must always be taken to ensure they don't compete with coffee trees for nutrients and sunlight. For this reason, controlled pruning and clearing of both weeds and trees are carried out every two months. Weeds are kept clear from the base of the coffee trees, allowing fertilizers and amendments to be used more effectively. This work not only keeps the coffee plantation clean and tidy but also allows workers to move more easily within it.
Coffee trees are regularly inspected for old, nutrient-deficient, diseased, or pest-damaged leaves, flowers, and fruits. If problems are detected, biological control measures or phytosanitary pruning are used to prevent further damage to the plants.

Despite the challenges that locations like Juan Martin farm may face, the farm is maintained in optimal conditions, allowing for the production of excellent quality coffee without harming the environment.

Fertilization

Before applying fertilizer to coffee trees, three types of analyses are performed: soil analysis to evaluate nutrient availability, foliar analysis to determine plant nutrition, and chromatographic analysis to examine the relationship between minerals, organic matter, and soil microorganisms. After completing these analyses and establishing the specific needs of the soil and plants, fertilization is carried out. It's important to note that ten varieties of coffee are grown at Juan Martin, each with different nutritional requirements.

Four fertilizations are carried out annually, tailored to the specific needs of the plants.
These fertilizers consist of carefully formulated blends of macronutrients (nitrogen, phosphorus, potassium) and micronutrients (zinc, iron, boron, magnesium) to support balanced growth and development of the plants.

The type and quantity of fertilizer are determined based on factors such as plant variety and growth stage. Furthermore, the timing of fertilization is strategically aligned with rainfall patterns and the rainy season to maximize nutrient absorption. Insufficient rainfall can limit fertilizer effectiveness, while excessive rainfall can lead to nutrient loss through leaching. These considerations are crucial for efficient nutrient use and optimal plant health.

As part of the fertilization strategy, microorganisms sourced from the farm's forests are utilized in a nutrient-rich liquid known as biol, an organic fertilizer. Microorganisms improve soil health and promote plant growth. The use of biol offers multiple benefits, including providing essential nutrients to the soil, enhancing plant resistance to diseases and adverse conditions, promoting the survival of microorganisms, and aiding in soil regeneration and balance.

Nutrient management in coffee farms is a fundamental task. Since there is a direct relationship between coffee quality and soil health, it is essential to replenish extracted nutrients to ensure the land's sustainability and the production of high-quality coffee.

Harvest

At Finca Juan Martin in Cauca, there are two harvests per year: the main harvest, which takes place from March to August, and a secondary harvest, known as Mitaca, from November to December. During these periods, coffee trees are carefully harvested every 14 days. Before harvesting begins, pickers are given precise instructions to select only perfectly ripe coffee cherries. Two methods are used to determine the condition of the coffee cherries: the first is based on the cherry's color, and the second involves measuring sugar content. Using a refractometer, which indicates the content of dissolved solids in a liquid, the amount of sugar can be determined through Brix degrees, as the most common element in the liquid is sucrose. For Pink Bourbon, ripe cherries are characterized by a salmon color and a Brix level of 20° or higher.

The harvested coffee cherries are immersed in water, allowing any low-density cherries, or those with potential defects or damage from borers, to float, making them easier to identify and remove. Workers then use stainless steel tables to discard unripe or physically damaged coffee cherries. At the end of each day, the quality of the harvest is assessed.

Once the washing and sorting process is complete, the cherries are placed in GrainPro bags, then sealed in plastic tanks, ready for transport to Banexport's wet mill in Popayán.

Processing Method

Upon arrival, the coffee is disinfected to eliminate any microorganisms present on the cherries. Next, the coffee passes through a hydraulic sorter to remove small grains, then through a circular sieve that classifies the cherries into three different sizes. The uniform size of the coffee cherries is crucial in the process development, as different sizes may require different processing.

 

Fermentation Process

Once the coffee cherries are disinfected, sorted, and pulped, the beans obtained from this process are sent to bioreactors, where the floral, spicy, and fruity notes of Pink Bourbon are enhanced through a controlled environment. The coffee is then washed.

Infrastructure

High-density polyethylene plastic tanks for agricultural products, stainless steel bioreactors with gas injection, temperature, pH, °Bx, and pressure control functions, and solar dryers with temperature and relative humidity control functions.

Drying Method

Coffee drying is a critical process, with the main objective of maintaining the bean's characteristics and quality over time.
In African coffee-growing regions, climatic conditions are optimal for coffee drying.
During the harvest season, these areas experience low relative humidity and minimal precipitation, resulting in extended drying periods that promote uniform and stable coffee drying.
In contrast, in Cauca, Colombia, relative humidity typically exceeds 60% and can reach up to 80% during the wettest months, with annual rainfall exceeding 1000 mm in many areas.
These conditions make proper drying of coffee cherries challenging, increasing the risk of mold growth and bean deterioration during storage.
For this reason, Banexport has developed a controlled environment that mimics African climatic conditions, ensuring optimal drying and preserving the quality and characteristics of the coffee over time.
This innovative greenhouse aims to reduce coffee moisture to a range of 9.5-10.5%.
This is because storing coffee above 12% moisture increases the likelihood of discoloration, mold contamination, and degradation of physical and cup quality.
The solar dryer is divided into two parts: the upper part of the greenhouse, called the solar collector, where dry air is injected with the help of a compressor, heated by the sun, achieving temperatures of 32-35 degrees Celsius and a relative humidity below 50%. Then, with the help of extractors in the lower part of the greenhouse, the dry, warm air is drawn into the lower part of the dryer, which consists of insulated modules.
These modules include raised beds arranged on three different levels.
The extractors create a constant airflow through the coffee beans, capturing moisture and expelling it from the greenhouse, resulting in stable and uniform coffee drying.
This system ensures that at the end of the drying process, the growth of fungi and other microorganisms that could affect coffee quality during storage is prevented.
The coffee remains in the greenhouse for 10 days, during which it is moved several times a day to maintain uniform humidity.

Storage Method

The coffee is stored in burlap bags with GrainPro liners for 15 days. During this time, the coffee stabilizes at a cellular level, ensuring uniform internal moisture across all beans.

Producer's Story

The name of the Juan Martin farm holds special meaning, derived from the birth name of Julian Ruiz and Sara Porras's eldest son.
His arrival coincided with the start of this project, dedicated not only to producing high-quality specialty coffee but also as a tribute to the family and the special moments that were the origin of this beautiful story.

Since its inception, Juan Martin has been committed to improving and refining its techniques in the production and processing of specialty coffee.
This has always been done with a strong sense of responsibility towards the environment. Each variety planted on the farm is thoroughly researched to determine best practices for fertilization, fermentation, and drying, with the aim of achieving excellent profiles and ensuring consistency over time.

We are proud to contribute to the development of Colombian coffee by sharing our knowledge and practices with local producers.
Our values focus not only on coffee quality but also on respect for the region's ecosystems and people. For this reason, we adopt sustainability and social responsibility policies that are uncommon in the industry.

As part of our commitment to building strong and lasting relationships with our employees, we provide a safe working environment, fair wages, benefits, holidays, transportation, and comprehensive social security.
This is essential to ensure their health and quality of life.

We also actively promote career development opportunities.
We value the growth of our employees and provide them with opportunities to participate in training and specialized programs in areas of their interest through workshops and conferences aimed at enriching their knowledge and skills.
We want to provide them with the tools necessary to succeed in their roles and in the fields they are passionate about.

It is important to note that this type of employment is exceptional in the coffee industry.
Typically, workers are hired on a daily or task-based schedule, without employment continuity.
Nevertheless, our strong commitment to employee welfare and development remains a priority.

As part of our efforts to reduce our carbon footprint, we have installed solar panels that generate clean energy for 100% of our operations in the city of Popayán.
This solar energy system consists of 488 solar panels with a capacity of 201.6 KWP, which represents a significant reduction in carbon emissions equivalent to 105.3 tons of CO2 per year.
This is equivalent to planting 421 trees, demonstrating our strong commitment to the environment and sustainability.
We take great pride in actively protecting the environment and hope that our efforts will inspire others to follow our example.

Information on Pink Bourbon Variety

Pink Bourbon is an Arabica coffee variety that emerged from a natural genetic mutation in the department of Huila.
Initially thought to be a cross between Red Bourbon and Yellow Bourbon, research has revealed its genetic relationship with Ethiopian landraces.
Thus, its exact origin remains a mystery still under investigation.
Trees of this variety are characterized by a medium to low growth habit, thick stems, and long branches compared to other varieties.
Young leaves are light green, while mature leaves are dark green. The coffee cherries of this variety are round and large, with a salmon-pink color.
Pink Bourbon contains a large amount of glucose, which gives it a smoother body and texture in the cup.
This characteristic, in addition to its distinctive flavor, makes it a highly desirable option for lovers of high-quality coffee.
However, it is important to mention that Pink Bourbon coffee is a difficult variety to cultivate and is not easily found in the market.
Its rarity and complex production make it a very exclusive coffee.