{"product_id":"colombia-1959-pink-bourbon-washed-pijao","title":"Colombia 1959 Pink Bourbon – Washed, Pijao","description":"\u003cp\u003e\u003cstrong\u003eRaspberry, grapefruit and a touch of cinnamon – a sweet, silky Pink Bourbon from José Giraldo's Café 1959 project.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eAt a glance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Pijao, Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Café 1959 (José Giraldo)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2000 m\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoast:\u003c\/strong\u003e omni – filter and espresso\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting notes:\u003c\/strong\u003e raspberry, grapefruit, cinnamon\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRoasted by:\u003c\/strong\u003e Guido, Bucharest\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eRaspberry leads, ripe and juicy, with a grapefruit snap keeping it bright. As the cup cools, the body turns silky and a warm, gently spiced cinnamon note appears. It lingers into a long, balanced finish. The washed process keeps every note well defined, so nothing blurs together.\u003c\/p\u003e\n\u003ch2\u003eWhere it comes from\u003c\/h2\u003e\n\u003cp\u003eCafé 1959 is the coffee company of José Giraldo, a third-generation Colombian coffee producer with a background in food engineering. His base is Pijao, a small town in Quindío, high in the Colombian Andes. In 2017 José took over land that had been abandoned for more than 20 years and replanted it with rare varieties in separate plots: Geisha, Pink Bourbon, Mokka, Wush Wush. He processes his lots at his own nearby lab, La Clarita. Pink Bourbon is a variety that ripens to a pinkish-orange cherry. It's prized for high sweetness and aromatic complexity, but it's fussy to grow, which is why you mostly find it with producers who focus on quality rather than volume.\u003c\/p\u003e\n\u003ch2\u003eHow it's processed\u003c\/h2\u003e\n\u003col\u003e\n\u003cli\u003eCherries are picked ripe at around 2000 m.\u003c\/li\u003e\n\u003cli\u003eThey are depulped and the seeds ferment before washing.\u003c\/li\u003e\n\u003cli\u003eThe coffee is washed clean, which keeps the profile bright and precise.\u003c\/li\u003e\n\u003cli\u003eIt is dried slowly before milling.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eHow we brew it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFilter (V60 or Kalita):\u003c\/strong\u003e 15 g coffee, 250 g water at 93–95 °C, about 3:00 total – a slow last pour brings out the raspberry.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEspresso:\u003c\/strong\u003e 18 g in, 40 g out in 28–32 seconds for a lively, structured shot.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy it's on our shelf\u003c\/h2\u003e\n\u003cp\u003eIt's sweet, it's precise, and it's a variety we rarely get to share. Small 200 g bags, because it's that kind of coffee.\u003c\/p\u003e","brand":"Guido","offers":[{"title":"200 gr - Filter \u0026 Espresso","offer_id":54323104710984,"sku":"guido2","price":15.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1297\/7891\/files\/colombia-1959-pink-bourbon-washed-pijao-6965876.webp?v=1792176790","url":"https:\/\/beanbros.co\/products\/colombia-1959-pink-bourbon-washed-pijao","provider":"Bean Bros.","version":"1.0","type":"link"}