Colombia - La Pradera (Pink Bourbon): Natural + Red Berries Experimental

Tasting Notes: Creaming Soda • Raspberry • Vanilla • Sherbet Zing
Producer: Carlos Arcila, La Pradera Farm
Region: Armenia, Quindío, Colombia
Process: 72hr Dry Anaerobic with Red Fruits, Raised-Bed Drying
Varietal: Pink Bourbon (Micro-lot)
Altitude: 1,400–1,450m
Score: 88.25

Carlos Arcila – Pink Bourbon, Natural + Red Berries (Experimental Lot)

Meet the coffee that tastes more like a party than a brew. This experimental Pink Bourbon from La Pradera in Armenia, Quindío, Colombia, is produced by Carlos Arcila and showcases just how wild specialty coffee can get.

Grown at 1,400–1,450m in volcanic soils, this micro-lot undergoes a 72-hour dry anaerobic fermentation with fresh red fruits added, then dried on raised beds. The result is a cup that’s bursting with personality — think creaming soda, juicy raspberry, smooth vanilla, and a sherbet zing that lights up your palate.

Scoring an impressive 88.25, this lot is a perfect example of why the Pink Bourbon varietal has specialty coffee lovers buzzing. Still under research (believed to be a mutation from San Adolfo, Huila), it’s a rare cultivar with serious character.

This is coffee turned up to eleven — vibrant, fizzy, and unforgettable.