Ildefonso Córdoba ~ Pink Bourbon

Pink Bourbon grown and processed by Ildefonso Córdoba on his family farm in Brussels, Huila, Colombia. Once the ripe coffee fruit has been picked, it is fermented as whole cherry in sealed bags for 60-70 hrs, then depulped and fermented underwater for 48hrs. While the process is certainly categorically “anaerobic,” Ilde’s got a gentle touch, implementing a level of processing that comes out clean and with no real funk associated with how often anaerobic is marketed. We appreciate his control and intention to processing and have been diehard fans of his coffee since first getting to try it 3 years ago.