Jaime Casallas Pink Bourbon Washed

This special limited offering opens with sweet aromas of peach, cream soda, and cane sugar. The rich-bodied cup is fruit-forward with notes of berry compote, Fuji apple, and dried cranberry. Swiss chocolate and cardamom provide a balanced finish.

Details

Producer: Jaime Casallas Farm: Finca El Prado Region: Huila Altitude: 1,560 masl Varietal: Pink Bourbon Process: Washed Roast: Light-Medium Notes: Fuji Apple, Swiss Chocolate, Berry Compote

The Story 

Finca El Prado is located in the Eastern Cordillera of the Colombian Andes. Since 1977 Jaime Casallas has been farming coffee and other food crops there with the help of this wife, Olimpa. In 2016, Sr. Casallas was approached by a neighbor who pointed him towards resources to help him access the world of specialty coffee. With the help of his son, Jaime Andrés, he planted new coffee varieties, and implemented changes to his harvesting and processing.

As their coffee quality improved, so did their returns. They have reinvested to make improvements to the wet mill and drying stations, further increasing harvest yield and quality. They now grow prized varieties such as Pink Bourbon, Java, and Sidra. 

With Sr. Casallas looking towards retirement, Jaime Andrés has assumed a larger role, continuing to take on challenges, experiment, and improve.

Produced by Jaime Casallas in the Huila region of Colombia, this lot showcases the distinct characteristics of the Pink Bourbon varietal. Grown at 1560 masl, the coffee undergoes a washed process, a method often utilized to highlight the inherent clarity and acidity of the bean. PT's Coffee Roasting presents this selection with tasting notes of Fuji apple, Swiss chocolate, and berry compote.

When exploring such profiles, it is helpful to reference the flavor wheel to better identify the nuances between fruit-forward acidity and deeper, cocoa-toned sweetness. While washed coffees are generally celebrated for their clean, vibrant profiles, the Pink Bourbon varietal is frequently noted for its unique balance of complexity and sweetness. This specific offering from Jaime Casallas provides a focused look at how regional terroir and careful processing influence the final cup.