About

Pink Bourbon is one of our favourite varieties here at Kiss the Hippo. This much-discussed cultivar was once believed to be a natural local mutation of Red Bourbon, with cherries ripening to a distinctive pink hue. Recent genetic testing, however, has traced its origins to Ethiopia, a discovery that aligns with its floral character and vibrant fruit-forward flavour profile. This particular lot comes from producer Virginia Salazar, a new partner for us, based in Quindío at the heart of Colombia's traditional coffee-growing region. The coffee follows a washed process with extended fermentation designed by our long-time collaborator Felipe Arcilia of Jardines de Eden. Whole cherries undergo 24 hours of open-air fermentation, followed by 50 hours in sealed tanks under controlled temperatures. After fermentation, the cherries are pulped, washed, and dried slowly on raised beds until they reach 11% moisture.