Crown Jewel Colombia La Argentina Eduardo Armero Martinez Double Fermented Honey Pink Bourbon – 33513-1 – SPOT RCWHSE

Price $187.65 per box

Box Weight 22 lbs

Position Spot

Boxes 9

Warehouses Oakland

Flavor Profile Apricot, honey, basil, and guava

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This is an experimental honey-processed Pink Bourbon coffee from Huila, Colombia, produced by smallholders collaborating with Eduardo Armero Martinez. 

The flavor profile is clean juicy (and subliminally pink) with notes of apricot, honey, basil, and guava. 

Our roasters found the coffee requires a steady hand at the first crack to maintain proper momentum. 

When brewed, we liked the sweetness of pour-overs made with coarser grinds and flatbed brewers. 

Taste Analysis by Isabella Vitaliano  

Pink Bourbon is all the rage these days, is it a marketing scheme or is there something substantial here? The name is due to the pinkish color of the cherries, but the varietal type and flavor profile have taken off in popularity in the specialty industry.  

This is an exemplary display of the varietal type as well as an interesting take on processing. Both are showcased in a dynamic dance between flavor notes like guava, basil, bergamot, and tropical fruits galore.  

Highly aromatic, with orange and jasmine in the fragrance one can only hope the taste is as good as the smell. As clean as it juicy, you’ll find cherry, mango, and candy-like sweetness. It is likely we are subliminally influenced by the name, but we also get flavors like pink lemonade and pink grapefruit. 

Eduardo Amereo and the four contributing producers have done quite the job in this collaboration to make such a mesmerizing cup. We think you’ll be as entranced as we are, happy tasting!  

Source Analysis by Mayra Orellana-Powell with Chris Kornman 

Discovery is no easy task, but Eduardo Armero has the skills to craft traceable community blend with a vibrant regional profile. After all, he has been named Colombia’s best cupper, twice!  So he built this beautiful lot with one part terroir (from the coveted department of Huila), one part plant variety (Pink Bourbon), and one part small farm collaboration (the backbone of Colombian production). 

Pink Bourbon (or Rosado, as some prefer to call it) has the primary physical hallmark of rose-shaded ripe fruits, usually with elongated “longberry” type appearance of the beans. Long suspected to be something other than a hybrid or mutation of the Bourbon variety, recent testing indicates that there’s likely close relation to an Ethiopian landrace. However, as the cultivar is not regulated or standardized in any way, there are surely innumerable variants in the field – spontaneous hybrids and possibly even different genetic sources. As a result, it won’t make it onto the World Coffee Research Variety Catalog anytime soon – a genetic mystery, albeit one recognizable by coffee farmers due to its unique fruit color, and frequently celebrated by cuppers for its high sensory quality. 

Eduardo selected 4 farms producing Pink Bourbon in the municipality of La Argentina, Huila.  He asked each producer, using their own micro-mill, to carefully harvest, sort and float cherries to remove damaged and less dense seeds. Next the producers follow a two-step fermentation process where cherries are first macerated for 36 hours in sealed bags, then depulped and placed back into sealed bags to ferment the beans in mucilage for 24 hours. Next the coffee is dried (skipping the washing stage) on raised beds to 11 percent.  The harmony between these producers in post-harvest practices was impressively precise to achieve such a clean and consistent blend, which Eduardo carefully confirms with cupping analysis. 

Eduardo keeps strong ties with the Federación Nacional de Cafeteros de Colombia (FNC) to assist with the preparation of coffee for export and gaining access to international markets. In addition to marketing coffee internationally, the FNC provides producers with financing, training, and technical assistance to improve coffee quality. The FNC also strives to improve the quality of life for coffee producers and their families through projects promoting income diversification and education. 

Green Analysis by Isabella Vitaliano  

The specs look as good as the cup profile, which is saying a lot in the case of this double fermented Pink Bourbon. I don’t usually think green coffee is particularly pretty, but this lot is iridescent and highly uniform. The screen size is mostly spread between the 19-16 range. The density is a little bit above average range and water activity sits a bit high in the above average range, all things one might expect from Colombian microlots 

Diedrich IR5 Analysis by Doris Garrido  

For this roast, I just took this Colombian Pink Bourbon coffee to an 11-minute roasting focusing on enhancing the drying phase with the idea that this will temper the coffee’s zestiness and as a result the fruit flavor will taste better. Here is how it unfolded: 

I began preheating the drum to a charge temperature of 400 °F upon charging, I maintained the gas at 30% and, after two minutes, ramped it to 70%. The roast turning point occurred at 171 °F and I introduced 50% of airflow to ensure the drying phase lasted beyond 4 minutes. 

Although the extended drying achieved the effect, the roast momentum began to wane more than I had anticipated. To anticipate I pushed the gas to 80% at approximately 4:44 minutes and reduced it back to 30% a minute later. This brief push of gas prior to the yellowing propelled the roast to the first crack at 381 °F. I then allowed the coffee to develop for 1:34 minutes, culminating with a temperature of 401°F.  

I admit that I was concerned, the goal was to prolong the drying and achieve a slightly extended yellowing phase, yet an 11-minute roast seemed excessive by my standard roasting style. However, on the cupping table, all doubts were dismissed. The taste was nothing less than remarkable! 

From the aroma, the coffee started with florals, followed by notes of guava, bergamot, juicy lemonade, mango marinara, nectarines, and orange, and continued with pink lemonade, plum, rose, starfruit, and candy. This coffee ended with a great acidity surrounded by its complex sweetness. 

Aillio Bullet R1 IBTS Analysis by Evan Gilman 

Unless otherwise noted, we use both the site and Artisan software to document our roasts on the Bullet. You can find our roast documentation below, by searching on, or by clicking on the Artisan links below.  

Generally, we have good results starting our 500g roasts with 428F preheating, P6 power, F2 fan, and d6 drum speed. Take a look at our roast profiles below, as they are constantly changing! 

Another fabulous Colombia Pink Bourbon has hit the shelves! This one holds up to the reputation of all of the others we’ve carried in the past, but it’s a slightly different beast in the cup. Green specs including screen size distribution and moisture content are all in line, so this one was very predictable in the roaster. While water activity was on the high side, this made for ample and juicy perceived sugars in the cup (the favorite of yours truly).  

I started off my roast with a middling 464F charge temperature, P9 power, and F2 fan to really push through the Green stage of roast. I just knew that this coffee harbored beautiful acidity, and I wanted to keep it all. At peak rate of change, I reduced heat to P8 and engaged fan to F3; just before yellowing I reduced heat further to P7, but waited until 5:40 / 358F to increase fan speed to F4. My rate of change declined evenly until just after First Crack, where there was a bit of a spike. I used F5 to temper this tantrum, and was able to end the roast at 9:17 / 397F with 17% of time spent in post-crack development. Pretty good, I thought. 

Indeed, the cup was pretty good. Who am I kidding, it was fabulous. Juicy lemon jello notes, apricot stone fruit flavors, sweet brown sugar (muscovado, perhaps?) and clean forest honey filled my cup. And my palate. This coffee went down so easy, I’m not ashamed to say I got overcaffeinated while trying it out.  

You’re not going to have much trouble with this coffee in the roaster. The only thing to look out for is that late-in-roast spike in rate of change. Make sure to roll into First Crack with only as much power as you need, and you’ll come out shining. Enjoy! 

You can follow along with my roast here at 

Brew Analysis by Katie Briggs 

A super interesting coffee coming out of Colombia, with an experimental process that got me so excited to brew it up! I am a big fan of fermented and fruity flavors such as this double fermented honey process or an anaerobic washed process. These coffees remind me of sunny summer and spring days with their juicy fruit notes and tea like bodies, and this one did not disappoint! 

I started with my usual basic brew of 19g coffee, at a grind of 9 and on a Kalita Wave flatbed brewer. I did the initial 50g of water for my first pulse, and let it bloom for 40 seconds. Then I did my last two pulses of water up to 200g, and then 300g for the final dose. This brew turned out okay, although I think it could be improved quite a bit! The team tasted notes of apricot and melon, with a lime like acidity, and a bit of bitter baking chocolate. 

With the touch of bitterness in the last brew, I wanted to try and sweeten it up a bit by coarsening my grind. I did the same brew as before but this time at a grind of 10. I liked this one a lot more! The team got notes of juicy peach and black tea with a caramel sweetness and a bit of basil on the end. I wanted to see how this coffee would do with an even coarser grind and on a different brew device, so my next two brews I tried just that! 

I did the same brew bit at an 11 grind, and then I did another brew at the 11 grind but on the V60 cone brewer. These brews were both very good but surprisingly different from each other. The brew on the Kalita Wave was much sweeter with notes of apricot and honey with a lemon zest acidity while also having a touch of sweet tomato. The V60 brew was much more savory, and reminded us of some East African coffees from Rwanda and Kenya. More sweet tomato notes in this one with a toffee sweetness and a bit of apricot and basil.  

All in all this coffee was delicious! I would recommend a coarser grind to bring out the sweetness a bit more, but it seems like whatever way you brew you will get a super tasty cup! 

Espresso Analysis by MJ Smith 

The first shot I want to talk about today had a dose of 17.5g, a yield of 36.5g, and a pull time of 25 seconds. I personally picked up notes of orange blossom, strawberry milk, sunflower seeds, toffee, and cacao nibs. I shared some with the rest of the barista team, and they must have been hungry because they all tasted notes from the savory side of the spectrum. While some of them picked up some sweet cacao notes, they also noticed some sundried tomato, sweet caramelized onion, and soup broth.  

Next up, we’ve got another 17.5g dose, but this time rolling in with a 38g yield and 29 second pull time. You may look at these numbers and wonder how different these shots could really be from each other… While they did have a few similarities, this shot had much more sweetness present. I noticed dark chocolate, raspberry compote, sweet tomato, and sesame. The rest of the barista team also picked up some notes of tomato, sesame, and chocolate, but also sweet basil, umami, and apricot. 

All in all, this coffee makes for a delicious espresso, especially if you prefer some unique savory notes in your shot. I recommend starting out with a lower dose and working your way up. The shots I tried with higher doses still had some redeeming qualities, but they lacked the sweetness to really round themselves out. The yield was versatile, but I noticed I enjoyed it more with a pull time on the faster side. I hope you enjoy!