the coffee
This single-origin Pink Bourbon was produced by Yulieth Mora in Cauca, Colombia.
In the cup: grapefruit, elderflower and raw honey. Bright citrus acidity meets delicate sweetness and a smooth, elegant mouthfeel. The result is a clean and expressive coffee with floral complexity and excellent clarity.
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
Onyx Coffee Lab is a specialty coffee roaster based in Fayetteville, Arkansas, USA. Founded in 2012 by Jon and Andrea Allen, the company has become one of the most recognised specialty coffee roasters in the United States.
Onyx focuses on sourcing exceptional coffees and roasting them to highlight their individual character. Their approach centres on clarity, sweetness and balance, with careful attention to the qualities that make each coffee unique.
For this coffee, Onyx uses an ultra-light roast to preserve its delicate florals, bright acidity and clean sweetness. They recommend it primarily as a filter coffee, where its clarity and complexity can really shine, but it also works well as espresso for those who prefer a more concentrated expression.
Onyx works with producers and sourcing partners around the world, including Equation Coffee, to bring distinctive specialty coffees to their selection.
the farm
Yulieth Mora produces this coffee at Villa Pastora, located at approximately 1,900 metres above sea level in Cauca, Colombia.
The high elevation and favourable growing conditions provide an ideal environment for producing high-quality coffee. Yulieth’s careful cultivation allows the natural character of the beans to shine through, resulting in a cup that is both delicate and expressive.
This lot was sourced in collaboration with Equation Coffee, who work closely with Colombian producers to develop and share exceptional coffees.
the process
This coffee is processed using a washed method and dried on raised beds.
Washed processing is known for producing clean and transparent coffees, allowing the characteristics of the variety and origin to come through clearly. After processing, the coffee is dried on raised beds, where increased airflow supports a slower and more even drying process.
For this coffee, the combination of washed processing and raised-bed drying helps preserve the delicate character of the Pink Bourbon, contributing to its bright acidity, floral notes and clean sweetness.
our current recipe
Mazelab Solo Dripper + Hiflux Fast 155 paper
14,5 gram coffee beans
94° remineralised water ppm +- 90
towards finer filter grind size
00:00 50 ml bloom
00:45 120 ml strong circular pour
01:15 180 ml slow circular pour
01:45 240ml slow and low central circles
02:30 finished
tds +- 1,36
