El Mirador 72hr Washed Pink Bourbon

1/2

$14.00

We had such a great time with Yessica and Diego's Papayo that we felt like we could not wait until next harvest to run it back. We were lucky enough to snag the last box of this Pink Bourbon lot. This coffee gets the same in-cherry oxidation stage that the papayo had. On top of that, it receives a controlled ferment in closed tanks for 72 hours. The result is a juicier expression on top of a classic clean pink bourbon profile. We treated this coffee almost identically to our papayo roast, and it reacted relatively similar. We pushed a bit more heat in the front end to see how we liked a faster roast approach on these types of coffee -- our attempt at maximizes florals on this profile.

The ferment creates a soft, and chewy effect on top of a clean-finishing red tea body. We are reminded of red berries, hibiscus tea, and red kiwi. On aroma, in the middle palette and on the finish, we get strong floral qualities, mostly of lemongrass and subtle herbals on the linger.

This coffee launched on July 1st as part of Drop 10!

Yessica and Diego Parra are fourth generation coffee producer siblings. Yessica studied specialty coffee while at SENA and later taught specialty coffee courses there as an instructor. After introducing her brother to what she had been exposed to, they started Diwan Coffee as a passion project while working other careers in coffee. Their passion project eventually grew into a full-time business, allowing them to leave their jobs, acquire their own farm (El Mirador), and develop their own processing methods. They launched their brand in Fall of 2024. Diego is specializing in fermentation and varietal profiling, while Yessica has mastered quality control, logistics, and sourcing.

El Mirador sits at 1750 masl in the Pitalito highlands of Huila. Along with Pink Bourbon, they also grow Caturra, Papayo, Bourbon Aji, Sidra, and Geisha. They explore a wide variety of processing methods from traditionally washed, natural processing, and thermal shock.

Pink Bourbon was supposedly given its name because it was discovered for its pink cherries while growing in a field of bourbon plants. With that said, its genetic origin is Ethiopian Landrace and differs a bit from bourbon, and is probably closer in origin to other landrace-rooted varietals like Chiroso and Aji. Pink Bourbon is often sought over for having a vibrant tropical acidity, bold stone fruit or berry-like flavors and is often reminiscent of green tea.

Coffee cherries are hand-picked and sorted to 95% fully ripe. Like the papayo lot we had, cherries undergo an initial oxidation phase in bags for 36 hours. Then, coffee gets de-pulped and transferred into plastic tanks. Fermentation starts at 22° Brix and finishes at 8° Brix, usually within a 72 hour window. Coffee is then dried on raised sunbeds for 15-20 days.

Yessica and Diego's Papayo has been one of our best sellers and (we think) left our menu far too early. We jumped on what was left of the same harvest. We love their unique oxidation stage they throw on top of their classic Colombia washed profiles so this lot felt like an opportunity to transpose that same flavor onto a Pink Bourbon profile. We continue to be inspired by their story of turning a passion project turning into their livelihood. This past spring, they were even promoted to Mentors at Unblended (at such an young age!). We value their focus on education and sharing knowledge with their allied farmers at Diwan. We need many more intelligent, thoughtful, and passionate women in coffee, like Yessica. We love Diego's excitement about fermentation and his early success is so promising.

Green cost: $17.6/kg ($8.16/kg airship)
Package and roasting costs: $2.91/bag; $10/kg
Profile and sample use: 0 kg
Approx. Margin: ---%

Resting: Wait 40 days for peak experience (degas the night before by opening bag for about an hour). We're impatient and think this has tasted high clarity as early as 21 days after roast too.

We've primarily enjoyed this offering as a pourover.

Temperature range: 198-201°F
Water: Tap/Demineralized and Third Wave Water Light Roast
Grind Settings: Medium Coarse (700-750µm)
Target Drawdown Time: 2:45-3:00

4 Pour Recipe:
1. Pour 1/4 water every 30 seconds with high agitiation. Swirl the dripper on the bloom.

Drops are typically prepared in two formats: a standard 100g / 200g bag offering at your preferred roast level or as a roast experiment.

Standard bag lets you support the producer, exporter, and the project without having to buy and drink coffee you're less interested in. You still get to observe and critique our roast methods at your preferred lightness but in larger quantities.
Roast experiment lets you participate in 3 blind tastings of 60g bags to evaluate 3 different roast curves. After the drops have been released, profile info and our own sensory feedback will be shared alongside any collected feedback from tasters.

Note that roast level selection does not apply to experiments sent out.

We work as quickly as possible to roast and ship your coffee within a week of your order placement. Times vary on roaster rental availability and our limited roasting schedule. We typically roast on two subsequent days twice a month. Once your order has shipped, you will receive an email with further information. Delivery times vary on location.

Because we are selling an agricultural product with limited shelf life, we do not accept returns. However, our goal is for every customer to be absolutely satisfied with their purchase. If you aren't enjoying the experience, let us know in an Instagram DM and we'll do our best to work with you to make it right!

El Mirador 72hr Washed Pink Bourbon

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