Menu/Pink Bourbon
Pink Bourbon in the CafExporto genetic bank, Espindola, Loja, Ecuador Yacuri . 2026/2027 crop
Lot . Ref. 35 / 2026/2027 menu

Pink Bourbon

Natural . Yacuri . producer Juan Peña
New crop
Score confirmed the first week of October Espindola, Loja, Ecuador . 1,300 to 1,800 m
80 . Specialty8590 . Outstanding95100
Yacuri Natural 2026/2027 crop 25 kg box
Variety
Pink Bourbon
Process
Natural
Farm
Yacuri
Region
Espindola, Loja, Ecuador
Box size
25 kg GrainPro box
Harvest
2026/2027 crop

Full pricing is included with your samples.

NEW NEW CROP FloralCitrusStone fruitBody

Tasting notes . Pink Bourbon

RoseJasmineCitrusStone fruitCrystalline

The variety.

01 / Pink Bourbon

Recent genetic analysis places Pink Bourbon with Ethiopian landrace groups rather than Bourbon, which explains its florality and lifted acidity. La Papaya’s dry tropical climate gives it cups that are precise rather than perfumed, structured rather than explosive, highly valued by competition roasters and filter programs.

The process.

The whole cherry is dried 20 to 30 days to 10 to 11% moisture, with manual turning 3 to 4 times a day. Fruit sugars and esters are slowly absorbed by the seed, giving a fruit-forward cup with complex sweetness and enhanced body.

Juan Peña cupping at the CafExporto lab in Cuenca
The grower, on this coffee
Pink Bourbon sits with the Ethiopian landraces, which is where the florality and the lifted acidity come from. La Papaya’s dry climate makes it precise rather than perfumed, and the roasters who run competition and filter programs ask for it by name.
Juan PeñaFounder and master agronomist, CafExporto
Juan Peña signatureCERTIFIED
Ref. 35 . Pink Bourbon Natural Yacuri . Espindola, Loja, Ecuador
New crop