the coffee
This single-origin Pink Bourbon was produced by María Belén Díaz and Narciso Narváez at their farm Resinas, in Acevedo, Huila, Colombia. Boo Coffee Roasters released it as their Autumn Edition, named “Sweet Treat”.
In the cup: baked apple, cardamom bun, cherry and milk chocolate. Soft, gently caramelised apple sweetness leads, followed by warm spice, a bright and rounded cherry fruitiness and a milk chocolate finish.
Pink Bourbon is known for its vibrant acidity, floral aromatics and layered sweetness, making it one of Colombia’s most distinctive coffee varieties.
the roaster
Boo Coffee Roasters is a specialty coffee roastery in Anderlecht, Brussels, founded by Benjamin and Benoît. In June 2026, Benjamin Brassart won the World Coffee Roasting Championship at World of Coffee in Brussels, the first Belgian ever to hold the title. A year earlier he had already won the first SCA-sanctioned Belgian Roasting Championship.
Boo works with a carefully selected network of producers and importers, focusing on traceable single-origin coffees for both filter and espresso.
the farm
María Belén Díaz and Narciso Narváez grow this coffee at Resinas, located at approximately 1,800 metres above sea level in Acevedo, in the south of Huila, Colombia.
Besides Pink Bourbon, the farm also grows Papayo, Caturra, Castillo and Gesha.
the process
This coffee is semi-washed, using a two-stage fermentation developed by María Belén herself.
The cherries first ferment for 24 hours whole. After pulping, the coffee ferments for another 36 hours anaerobically, in sealed bags with the mucilage still attached. It is then dried on raised beds for 15 days.
The semi-washed approach balances the sweetness and fruit that fermentation brings with the structure and clarity of a washed coffee.
boo’s recipe
The recipe recommended by Boo Coffee Roasters:
15 gram coffee beans
92° water
medium filter grind size
00:00 50 ml bloom
00:45 pour up to 150 ml
01:25 pour up to 250 ml
total brew time 02:15 to 02:30
Boo recommends resting the coffee for at least one week after roasting. It is at its best around three to four weeks after the roast date.
our current recipe
Coming soon.
