Colombia El Zacatin Pink Bourbon Honey Limited Black Label

Colombia El Zacatin Pink Bourbon Honey Limited Black Label

sugar in the raw • blackberries • chocolate
Regular price$42.44
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Bag Size
Grind Level

In addition to whole coffee beans, we currently offer 4 different coffee grind levels.  Listed below with descriptions.

Whole Bean: Unground coffee for a home grinder.

Coarse: Think sugar in the raw, maybe more coarse
   Recommended for Chemex Brewer, French Press, Cold Brew

Medium: Slightly coarser than table salt
   Recommended for Flat bottom brewers, Kalitta, and Cloth filters

Fine:  Slightly finer than table salt
   Recommended for V60 pour overs, Typical cone filter coffee pots, Aeropress.

Extra Fine: Like powdered sugar
   Recommended for Espresso or Moka pot.

If at all possible, we recommend grinding at home. We prefer Baratza coffee grinders and offer several of their models for sale. Click here to shop for one of their brewers.

  • roasted & shipped the same day
  • In stock, ready to ship

Tasting Notes:

Colombian coffees always produce an aromatic and complex brew, and this rare pink bourbon bean follows suit, perhaps even more so. When we tasted this coffee for the first time, we were blown away by the sugary mouthfeel and full body. The taste of juicy blackberry adds the perfect brightness and pairs beautifully with the rich notes of chocolate you get at the finish. We made this coffee a Black Label because it embodies everything that is unique to the country: complexity and boldness in a smooth cup. But we have some bad news. We only have 70 pounds. We're guessing it will last more than a week or two, but not a lot more, so grab a bag while you can.

El Zacatin Coffee Production

El Zacatin, named after a local craft liquor manufacturer founded in the town of Concordia in the early 1920s, is a family-owned 17-hectare farm situated in the highlands of southwest Antioquia department. The farm rests high on the western slopes of the Cordillera mountains, overlooking the Cauca river valley. Eduardo Fernandez-Restrepo is a third-generation producer who became a pioneer of specialty coffee production in Concordia about 5 years ago. Fernandez-Restrepo’s family owns 3 farms in the area—Zacatin, Illusion, and La Costa—all planted with coffee and a few hectares of cacao. Eduardo’s charismatic personality and interest in non-traditional coffee tree varieties connected him with like-minded producers, leading to the exchange of knowledge and seeds.

Eduardo has worked carefully to source seeds for the collection of coffee varieties that he now grows. He acquired Tabi seeds through an agronomist in Antioquia with connections to Cenicafé, Colombia’s coffee research institution that developed this cultivar. His Pink Bourbon coffee came originally from a friend and fellow producer, Rodrigo Sanchez Valencia, who had discovered the variety on one of his farms in Huila. The Gesha on Eduardo’s farm was gifted from the Santa Maria farm in Buesaco, Nariño. And it was through foreign coffee merchants that he added SL-28 to El Zacatin. Originally growing these varieties on only 2 hectares of the farm, Eduardo’s production has now blossomed into growing 3500 kg of Gesha, 2000 kg of Pink Bourbon, 840 kg of SL-28, and 3000 kg of Tabi. Eduardo adheres to three pillars in his approach to processing: efficiency, consistency, and excellence. This particular lot of Honey process Pink Bourbon from El Zacatin was selectively handpicked, sorted by hand to remove unripe cherries, and then floated for additional quality sorting during which floaters were removed. The sorted coffee is first placed into a tank for 48 hours of aerobic fermentation in cherry. The cherries are then pulped and sealed into the fermentation tanks for 48 hours of anaerobic fermentation. After this second fermentation, the coffee is then moved to raised beds and dried for 25–30 days.

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On-Demand Roasting Explained

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