Beto Narvaez (Pink Bourbon) | Huila, Colombia
US$22.25
In stock
Producer: Beto Narvaez
Farm: Buenos Aires
Place: Bruselas, Huila, Colombia
Altitude: 1550-1600 masl
Variety: Pink Bourbon
Processing: Multi-Stage Washed
Importer: Shared Source
Harvest: September 2025
Cup profile: notably aromatic with cup qualities that remind us of melon, tropical-like acidity, vanilla, honey, sugar cereal, and warming baking spices.
Pink Bourbon from Beto Narvaez’s farm in Bruselas, Huila. Multi-stage washed processing. Beto uses both whole-cherry and depulped coffee fermentations to amplify aromatics. The cup profile is more classic and balanced with subtle melon, gentle tropical-like acidity, vanilla honey with a warming baking spice finish.
Beto
When Beto started growing coffee as a teenager in Cabeceras, Huila with his mother a few decades ago, he caught the bug, eventually purchasing a farm from his uncle. For what he lacks in formal training, he’s more than made up for it in staying curious and continually learning about all aspects of coffee production. Winning 2nd place in the Yara Championship 2015, was rocket fuel for Beto’s interest in coffee as craft. He has 2 plots, one 1.5ha and the other 5ha. In addition to Caturra, he has Pink Bourbon, Sidra, Ombligón, F6, Cenicafe, and is continually seeking out variety diversity – He’s looking at Laurina, & maybe even Wush Wush for a 3rd plot he’s looking to buy when he gets financing sorted.
Processing
Beto’s processing technique seems to amplify aromatics, with floral lemon cream and baking spices coming through on the nose. His strategy is with whole fruit in a hermetically sealed bag for 18-20hrs followed by another 48hrs in a low-O2 environment after depulping, giving beneficial microbes layers of opportunity to do their thing. Finishing these fermentation steps with a hot water wash (thermal shock) before drying on raised mesh beds promotes consistent results. He’s so good at this. Nate and I feel fortunate to be able to work with this modern take on Pink Bourbon.
Pink Bourbon
A suspected escapee of the Cenicafé hybrid seed trials of the 1960s-80s, a the name, this variety is closer genetically to an ancestral landrace from Ethiopia.
