Behind the Scenes

Some coffees are built around elegance, while others are built around intensity and movement. Los Pinos sits somewhere beautifully in between.

Produced by Felipe Trujillo in Colombia, this lot represents the vibrant side of modern Colombian processing, fruit-forward, expressive, and layered with controlled fermentation character. Built around a blend of Pink and Red Bourbon varieties, the cup opens with vivid raspberry sweetness and ripe blueberry notes before moving into deeper cacao undertones and a dense syrup-like finish.

This coffee was selected for its balance between fermentation-driven complexity and structural clarity. Every stage, from selective harvesting to carefully monitored Anaerobic Natural processing, was designed to amplify sweetness, fruit saturation, and tactile depth without sacrificing transparency.

Coffee Identity

The Story Behind Pink & Red Bourbon

Bourbon is one of the foundational Arabica varieties responsible for shaping modern specialty coffee. Originally descended from Typica lines introduced to Bourbon Island (now Réunion), the variety later spread throughout Latin America and became known for its sweetness, complexity, and balanced acidity.

Over time, Bourbon evolved into multiple color mutations, including Red, Yellow, Orange, and Pink Bourbon.

Red Bourbon is often associated with:

• structured sweetness
• chocolate depth
• balanced acidity
• syrupy body

Pink Bourbon, meanwhile, has become increasingly sought after in specialty coffee because of its:

• floral aromatics
• vibrant fruit character
• transparent acidity
• complex sweetness

Although its exact genetic history remains debated, Pink Bourbon is widely valued for producing exceptionally expressive and fruit-driven profiles at high elevations.

Together, Pink and Red Bourbon create a profile that combines intensity with structure, bright fruit layered over deep sweetness and cacao-like richness.

Producer & Terroir

Felipe Trujillo cultivates coffee in Colombia's mountainous growing regions where cool nighttime temperatures and high elevations slow cherry maturation and increase sugar concentration within the fruit.

The farm focuses heavily on selective harvesting and controlled post-harvest processing to maximize fruit clarity and fermentation precision.

Harvesting practices include:

• high Brix cherry selection
• flotation sorting
• density separation
• controlled fermentation monitoring

The surrounding terroir combines volcanic soil, stable mountain humidity, and long ripening cycles, creating coffees with:

• concentrated sweetness
• vivid fruit character
• balanced acidity
• dense tactile structure

The result is a cup profile that feels expressive, saturated, and polished rather than overly aggressive.

Process Deep Dive — Anaerobic Natural

Processing was intentionally designed to amplify fruit intensity and sweetness while preserving clarity and balance.

Process Timeline

1. Selective Harvest

Only fully ripe cherries were harvested during peak sugar concentration.

2. Density Sorting

Cherries underwent flotation and hand-sorting to remove defects and lower-density fruit.

3. Anaerobic Fermentation

Whole cherries were sealed in oxygen-limited fermentation tanks for approximately 72 hours under controlled temperature conditions.

4. Slow Natural Drying

After fermentation, cherries dried slowly on raised beds to preserve fruit structure and stabilize internal moisture migration.

5. Stabilization

The coffee rested before milling to stabilize moisture and water activity.

Why Anaerobic Natural?

Anaerobic Natural processing allows producers to increase fruit saturation and aromatic intensity through controlled fermentation while maintaining sweetness and structure.

For this lot specifically, the process helped emphasize:

• raspberry jam sweetness
• blueberry candy aromatics
• syrupy texture
• cacao depth
• prolonged fruit finish

The oxygen-limited environment also contributes to the coffee's layered berry complexity and dense tactile structure without creating excessive fermentation harshness.

Sensory Analysis (CVA)

Fragrance & Aroma

The dry fragrance opens with blueberry candy, raspberry syrup, and dark cacao. As the coffee cools, deeper notes of ripe forest berries and floral sweetness emerge.

Flavour

The cup begins with vivid raspberry and blueberry sweetness before transitioning into darker cacao tones and dense fruit syrup complexity.

Acidity

Juicy and structured. Primarily malic with soft wine-like character.

Mouthfeel

Dense, syrupy, and velvety.

Finish

Long and fruit-forward with lingering cacao sweetness and berry saturation.

CVA Descriptive Summary

Internal CVA Evaluation

Final Evaluation: 93.50

Roast Philosophy

This coffee was roasted to preserve vibrant fruit aromatics while developing enough internal structure to support sweetness and tactile depth.

The roast approach focused on:

• controlled energy application
• extended Maillard development
• restrained caramelization
• preserving fruit transparency

Rather than pushing fermentation intensity aggressively, the goal was balance, sweetness, and clarity.

Roast Targets

The resulting profile highlights:

• berry saturation
• syrupy sweetness
• cacao depth
• layered finish

Brewing Recommendations

Filter — V60

Suggested Pour Structure

• 0:00 — 50 g bloom
• 0:35 — pour to 150 g
• 1:10 — pour to 230 g
• 1:40 — finish at 300 g

This recipe emphasizes:

• berry clarity
• syrupy sweetness
• structured acidity
• clean fermentation character

Espresso

This espresso profile highlights:

• raspberry reduction
• blueberry sweetness
• velvety texture
• dark cacao finish

Excellent for modern fruit-forward espresso service.

Transparency & Traceability

Lot Information

Final Notes

Los Pinos is not a coffee built around subtlety alone. Its beauty comes from contrast and movement.

The cup evolves continuously:

• berries become syrup
• syrup becomes cacao
• cacao becomes sweetness
• sweetness becomes texture

It is a coffee designed for expressive brewing, careful extraction, and layered sensory exploration.

Some coffees feel delicate.
This one feels alive.