Origin
Colombia
Region
San Aguststín, Huila
Crop height
1700 - 1850 m n.p.m.
Botanical variety
Pink Bourbon
Processing
Anaerobic (Washed)
Q score
88
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Speciality Single Origin

Colombia San Agustin

64.00

Barbie Bourbon

Hehehehehe… our joke is in the form – even though we laughed hard, it’s all about a varietal. SERIOUSLY.

The first Pink Bourbon we ever got was from Mr. Bermudez – that was about 3 years ago. THIS COFFEE WAS LIKE PERFUME – but it was not entirely clear what had happened to the process and it influenced how we were looking at this variety.

Well, we thought these Pink Bourbons tasted like that, that these fermentation combinations were all about Pink Bourbons. But then we tasted it and understood – they all have that something – a clean, floral, and juicy profile. And we didn’t wrinkle our noses anymore that it’s weird.

Drinking coffee like this, I’m not surprised at all – these beans were wet processed (it’s a regular washed), no frills, acrobatics, and combinations, and what effect does it have? Excellent.

If you dream of a light coffee with a fruity and floral character, grab it – it’s a pure pleasure!

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • White Grape
  • Elderberry Flower
  • Cherry

Our coffees from the Speciality Single Origin series are now packaged in accordance with their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and we give points on each of them (below, 0-100). Check how exactly your coffee will taste!

Floral 60
Berry 40
How to prepare coffe?

Colombia San Agustin

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.