Story
 
No dairy or fruit pieces are added to the roasted coffee. Flavor comes from green-coffee processing only.  About Pink Borbon: a rare Bourbon mutation known for high sweetness, citrus/flower aromatics, and elegant structure.
 
We offer both a  Filter and Espresso Roast.  Please select which roast profile at checkout.
 
The Process
 
Method: Honey process with co-fermented with yeast/banana in sealed, low-oxygen tanks.
Why it works: Banana pulp/skins contribute sugars and esters during fermentation, amplifying creamy sweetness and banana-like volatiles while the honey process preserves body and chocolate tones.
Drying: Slow, shaded patio/drying-bed finish to protect aromatics and keep the cup clean.
 
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Variety: Pink Borbon
Process: Honey Co-Fermented Banana
Origin: Huila, Colombia (San Agustín area)
Producer: San Agustín (smallholder collective)
Elevation: ~1,750 MASL
Size: 8 oz bag
 
Brew Tips:
 
Filter
 
V60/Chemex: 1:15, 195F.
French Press: 1:15, 4 min steep + gentle plunge for a rounder, chocolate-forward cup.
 
Espresso 
 
Ratio: 1:2
Dose: 17 g in
Yield: 34 out
Time: 29–32 s
Notes: Expect thick crema and creamy texture. For lattes/cappuccinos, keep milk 5–10 oz to highlight banana-chocolate notes.