Filter · Co-fermented IPA yeast · Red berries, Hops
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Pink Bourbon IPA is a filter coffee that combines coffee and IPA beer in one glass: malty sweetness, citrus aromas, and a clear hop character – not as a gimmick, but as a result of controlled fermentation with IPA hops. The coffee comes from Edwin Noreña, one of Colombia's most innovative producers, and his project Campo Hermoso in Circasia, Quindío.
Malty|Lemon|Orange Zest
Filter coffee. V60, Aeropress or Origami. Due to the hop-forward aromas, we recommend a slightly coarser grind than for classic filter coffees.
Recipe for V60. Aeropress works well: grind finer, 1:14 ratio, 2 minutes immersion. → Recipe for your grinder & method
The cherries are harvested at over 20° Brix and initially soaked in water for 2 hours. Subsequently, the whole cherries ferment for 96 hours under CO₂ in a closed tank. Afterwards, the beans are depulped, with 100% of the mucilage (honey phase) remaining on the bean. A second fermentation follows for 72 hours of carbonic maceration with a musto, in which IPA yeast and C4 hops are recirculated every 24 hours. Drying then takes place for 24 days on African Beds under shade until the bean reaches 10.5% moisture. The result: a coffee that controllably transfers the character of an IPA hopping into the bean – without additives after roasting.
Edwin Noreña is one of Colombia's most innovative coffee producers and is among the world's most renowned names in experimental processing. From his family farm Campo Hermoso in Circasia, Quindío, he develops precisely controlled fermentation processes that deliberately impart specific aroma profiles to the bean – always based on what the variety and terroir bring.
Pink Bourbon is a rare Colombian variety, prized for its floral and fruity aromas, delicate acidity, and natural sweetness. It is considered one of the most aromatically versatile varieties in the country and is grown in small quantities on only a few farms at higher elevations – here at 1,750 m in Circasia, Quindío.
The Pink Bourbon IPA combines two worlds: the delicate floral and fruity notes of the Pink Bourbon variety with the hop and malt character of an IPA fermentation. While other roasters usually emphasize only one of the two poles, this lot shows both simultaneously – a coffee for specialty coffee fans and for craft beer lovers looking for bridges between the two worlds.
Also in a set
Co-Fermented Trio
Apricot OD, Pink Bourbon IPA and Golden Papayo, 250 g each. Three fermentations in one set.
In hop fermentation, coffee is fermented during processing with IPA hops and IPA yeast in a closed tank under CO₂. This allows the coffee cherry to controllably absorb the typical aromas of an IPA – malty sweetness, hop character, and citrus fruits – without the need to add aromas after roasting. At Garza Coffee, the hop-fermented coffee comes from Colombian producer Edwin Noreña (Campo Hermoso, Quindío).
Pink Bourbon IPA is malty-citrusy, with aromatic lime, lemon, orange zest, and a clear hop finish. In the background, the typical red fruits of the Pink Bourbon variety emerge. As a filter coffee, the hop and citrus notes are particularly clear; as an espresso, it becomes malty-sweeter and more concentrated.
Pink Bourbon is a rare coffee variety from Colombia, known for its floral and fruity aromas, delicate acidity, and natural sweetness. It is considered one of Colombia's most aromatically versatile varieties and is grown in small quantities on only a few farms at higher elevations.
Yes. We primarily recommend it as a filter coffee (V60, Aeropress, Origami) because the hop and citrus notes are clearest there. As an espresso, however, it becomes malty-sweeter, with more body and an intense hop finish – particularly interesting for craft beer fans.
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