Producer: Erick Bravo
Farm: Finca El Chaferote
Region: San Agustín, Huila
Altitude: 1,700-1,800 masl
Varietal: Pink Bourbon
Process: Washed
Roast: Light
Notes: Redcurrant, Nougat, Plum

Pink Bourbon is relatively rare because it is a low-yielding variety. According to Erick Bravo, it can take 6kg of cherries to get 1kg of parchment (processed coffee beans).

Erick's washed Pink Bourbon goes through a 36-hour fermentation in-cherry. It is then depulped and fermented for another 36 hours, then fully washed. Drying takes 15-20 days and the coffee is then rested for one month before being sent to the dry mill.

El Chaferote is located in the southern part of Colombia's Huila region, where the Central and Eastern Andes converge. Erick Bravo's father, Don Gerardo, purchased the farm 40 years ago when the land was in terrible condition. He cultivated commodity coffee until 15 years ago, when he began producing specialty varieties like Pink Bourbon to increase his income and raise his family's quality of life. Erick learned coffee production at his father's side. Now he manages the farm with his family and continues to improve coffee processing. In 2019 the farm placed third in Colombia Cup of Excellence.

There is no car access for most of El Chaferote, as it sits on incredibly steep hills leading down to the Magdalena River. After winning COE, and with support from InConexus and a regional bank (who Erick pays back with coffee), the family was able to purchase a motorized lift to transport coffee cherries on the mountainside. It used to take 30 minutes to carry, but now just 7 minutes for the lift to transport multiple bags.

El Chaferote spans 10 total hectares, with 6 planted in coffee intercropped with climbing fruits and vegetables. 17 distinct lots include predominantly Pink Bourbon, plus Bourbon Papayo (a varietal endemic to Huila with cherries resembling the papaya fruit), Gesha, Caturra, Castillo, and Colombia.

Pink Bourbon was first "discovered" in Colombia in 2014. Farmers there believed it was a spontaneous hybrid of Red and Yellow Bourbon, similar to the Orange Bourbon mutation and the rest of the coffee world followed suit. Through recent genetic testing, however, it is now understood that Pink Bourbon is actually an Ethiopian Landrace imported anonymously to Colombia, most likely to help diversify the coffee population. While visibly similar, it stands apart from the Bourbon varieties that originated in Yemen.