Polo Calderon (Pink Bourbon) | Huila, Colombia
US$23.50
In stock
Producer: Polo Calderon
Variety: Pink Bourbon
Location: Miraflores, Huila, Colombia
Harvest: November 2025
Processing: Multi-Stage Washed
Cup profile: Elegant sparkling riesling-like acidity, tart red fruits and enough honey character to tie it together.
Pink Bourbon from Polo Calderon’s farm in Miraflores, Huila. Blended ferment washed processing. Polo uses both whole-cherry (in woven bags) and depulped coffee fermentations (in barrels) for 48-60 hrs., resulting in a cup profile with delicate structure but ample complexity with tropical fruits, riesling-like sparkle and tart red berries.
Polo Calderon
Polo loves fresh starts and seeing marked improvements over time – So it’s no wonder before he settled into a longterm plot in Miraflores, he bought rundown farms, spent a couple cycles improving them, and leaving them with far more vivacity, passing the farms to new owners as he went. This practice allowed him far more learning opportunities and it also led him to buy a farm that was previously owned by an older gentleman who was part of the Guacharos Producer group in southern Huila. Polo was encouraged to join by his peers, and he did. Alongside a core of Pink Bourbon, he’s got plantings of Ombligón (planted three years ago), Bourbon Ají (planted two years ago) as well as recenty established Red Catuai. He removed the Castillo planted by the previous owner, wanting to work with varieties that show better in the cup and are better performing trees in Mirtaflores’ colder climate. He’s farming with traditional fertilizer inputs, but has keen interest in implementing more regenerative practices. He is already leaning into the moon cycles to manage farm activities.
Processing
Polo follows a realtively traditional yet practical washed protocol where cherries are picked over two days – Monday and Tuesday. The cherries from Monday are left to begin fermenting in non-hermetic bags (known as tulas), and the Tuesday cherries are added to the mix, where they’re de-pulped and left to ferment in sealed plastic barrels for 48-60 hours. Polo is confident on timing the final wash based on smell taste and touch, which he checks in on through this window. After washing, the coffee is left to dry under a polycarbonate roof dryer for around 20-30 days.
Pink Bourbon
Known as Bourbon Rosado in Colombia, this is an Ethiopian Landrace variety, rumoured to be a part of variety trials in a state breeding program decades ago in Colombia and grown by many farmers within and outside Colombia today.
