75% Pink Bourbon and 25% Colombia

The designation of 75% Pink Bourbon and 25% Colombia represents a strategic blending of two distinct coffee profiles, each with a unique history in the Colombian landscape. Pink Bourbon, despite its name, has been identified through recent genetic testing as an Ethiopian landrace rather than a hybrid of Red and Yellow Bourbon. This discovery explains its high cup potential and distinct sensory characteristics, which often mirror the floral, tea-like, and bright acidity profiles associated with Ethiopian coffees. Conversely, the Colombia variety is a well-established cultivar, developed to provide producers with essential resistance to coffee leaf rust, a disease that has historically threatened the stability of coffee production in the region.

In the field, these two varieties offer different advantages to the producer. Pink Bourbon is noted for its striking salmon-pink cherries and, according to some anecdotal reports from farmers, a degree of disease resistance that may be attributed to its Ethiopian genetic heritage. However, it is also known to be relatively unstable as a consistent cultivar, requiring careful management. The Colombia variety, by contrast, was specifically bred for resilience and yield, serving as a cornerstone for many Colombian farms looking to mitigate the risks posed by environmental stressors and pathogens like Hemileia vastatrix.

Producers choose to plant or blend these varieties to balance the high-risk, high-reward nature of specialty-grade coffee with the necessity of a stable harvest. By combining 75% of the sought-after, flavor-forward Pink Bourbon with 25% of the robust Colombia variety, farmers and exporters can create a consistent product that meets the rigorous quality standards of the specialty market while maintaining the economic viability of the farm.

From a sensory perspective, the Pink Bourbon component contributes the primary character of the cup, often described as having notes of lemonade, sweet florals, and white tea. The addition of the Colombia variety provides a structural foundation, ensuring that the cup maintains body and balance. This blending practice is common in regions like Huila, where the combination of high elevation, frequent rainfall, and specific soil conditions allows both varieties to thrive.

It is important to note that the classification of Pink Bourbon remains a subject of ongoing research. Because the Arabica species has a narrow genetic base, distinguishing lineages requires precise fingerprinting. While laboratories like RD2 Vision have identified Ethiopian landrace genetics in samples of Pink Bourbon, the variety is not yet listed in the World Coffee Research Arabica varieties catalog, highlighting the evolving nature of our understanding of this plant.

Ultimately, this tag represents the intersection of traditional breeding and modern genetic discovery. As the industry moves away from the outdated belief that Pink Bourbon is a simple Bourbon hybrid, the focus has shifted toward its true identity as a high-quality landrace. For the roaster and the consumer, this blend offers a sophisticated experience that honors the complexity of the Pink Bourbon variety while acknowledging the practical necessity of the Colombia cultivar in modern coffee agriculture.