Hard Beans - Colombia Finca Villa Rubiela Pink Bourbon Honey Filter 250 g

Specialty-grade whole-bean coffee from Colombia, roasted by the Polish roastery Hard Beans. Light roast – perfect for pour-over brewing methods such as drip, Chemex, AeroPress, French Press, batch brewers, and other alternative methods. In the cup, you’ll find notes of red fruits, mango, cinnamon and caramel.

Origin: Colombia

Region: Huila

Farm: Finca Villa Rubiela

Processing method: Honey

Variety: Pink Bourbon

Altitude: 1700 m a.s.l.

ABOUT THE FARM

Finca Villa Rubiela is located in Monserrate, in the municipality of Pitalito, in the department of Huila, at an altitude of approximately 1700 meters above sea level. The producer is Fernando Vargas, a third-generation coffee farmer. The farm covers 12 hectares, of which 11 hectares are dedicated to coffee.Fernando Vargas purchased the farm in 2011 and gradually developed it towards the production of specialty coffee. Pink Bourbon was introduced to the farm in 2017 and currently makes up about 30% of the crops. Other varieties grown include Colombia Amarillo and Caturra.Pitalito is one of the most highly regarded coffee production areas in Huila. The growing conditions favor coffees with high sweetness, complex acidity, and good structure.

ABOUT THE VARIETY

Pink Bourbon is an Arabica variety particularly associated with Huila. It is valued for its high sweetness, good structure, and a profile that often combines red fruits, tropical fruits, floral notes, and delicate spiciness.In this coffee, the variety delivers a distinctly fruity profile, but it is not one-dimensional. Alongside the fruit, there are notes of caramel, cinnamon, and chocolate, which build a greater depth in the brew.

ABOUT THE PROCESSING

Ripe coffee cherries are hand-picked and then placed in a water tank. This step allows for the separation of lower-density cherries, which float to the surface. After selection, the coffee undergoes about 12 hours of controlled contact with oxygen.Next, the cherries are depulped, and the beans, with some of the mucilage left on them, undergo 36 hours of dry aerobic fermentation. During this time, the coffee is regularly mixed to reduce the risk of overheating and to maintain a more even process. After fermentation, the coffee is washed and dried for about 15 days in a covered drying house. After drying, it rests for another 15 days before the next stage.The honey processing influences the perception of sweetness, texture, and the intensity of the fruitiness.

RECIPE

• Ratio: 60 g of coffee per 1 liter of water

• Water temperature: 93°C

• Grind size: medium

• Brewing time: 3:30 minutes

• Method: Pour water over the coffee in 5 equal pours (e.g., 5x 60g) at 30-second intervals.

The water should completely drain through the coffee between pours.

If the water flows too slowly or too quickly, adjust the grind size to coarser/finer.

Remember to use soft, filtered water!

Store in a dry and cool place.