COLOMBIA, Pink Bourbon, Huila - Medium Roast - Grown in the Andes

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Pure Colombian Pink Bourbon Coffee Beans. Medium Roast.

Colombian coffee has been recognised worldwide as having high quality and distinctive taste. It is protected by law, the purpose of the law is to protect the reputation of the regional foods and eliminate the unfair competition and misleading of consumers by non-genuine products which may be of inferior quality or of different flavour. These are the real deal, roasted, rich Pure Colombian Coffee Beans.

Almond, stone fruit combine with a distinctly Colombian mild acidity, sweetness and the rich, full body to create a coffee characteristic of the classic region. This Coffee is a medium roast.

Highly recommended for cafetiere coffee particularly if you enjoy a long black coffee.

The Pink Bourbon variety is special to the Huila region of the Andes, Colombia.  These beans come from El Rubi farm.

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The story of El Rubì farm starts 25 years ago, when it was sold to the current owner Heiner Lazo and his wife Johanna.

Finca El Rubi, where this lot comes from, is located in the Acevedo region of Huila and was a wedding present from the owner Heiner to his wife. He decided his love was so big that one ruby could not express it all, so he gave his future wife thousands of rubies. All these coffee rubies helped the couple to move forward and until today they raised three beautiful daughters.

Heiner has never stopped innovating, adapting, and changing the farm’s processing methods to improve results and quality.

The honey process begins by harvesting and selecting the ripe cherries, they then are placed in the pulper hopper, the cherries are pulped and then left in fermentation tanks. When the fermentation reaches the right state, the coffee is then sun-dried for 7 to 10 days, depending on the weather, down to 11-12 % of moisture.


A very balanced coffee with sweet notes of cherries, a notes of cinnamon and brown sugar.

Suggested recipe for V60 extraction:

16gr ground coffee, 240 gr water, temperature 91 C, extraction time 2 min.