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Colombia Hopes Estate Anaerobic Washed Pink Bourbon

Colombia  La Esperanza Anaerobic Washed Pink Bourbon

Coffee Origin: Colombia

Coffee Region: Huila

Coffee Estate: Hopes Estate

Planting Altitude: 1900 meters

Coffee Variety: Pink Bourbon

Processing Method: Anaerobic Washed

Coffee Region

Hopes Estate is located in the Huila ( Huila ) region, which, along with the Nariño ( Narino ) and Tolima ( Tolima）  ) regions, is one of Colombia’s premier coffee-producing areas.

The Huila region is situated in western Colombia, where the Andes Mountains form a narrow valley, and coffee trees grow on its slopes.

The climate in Huila, within a certain altitude range, is humid, foggy, and rainy. In addition, the fertile volcanic soil contributes to the region’s exceptionally balanced and smooth coffee flavors.

Huila is dominated by smallholder production, with approximately 80 % of producers cultivating coffee on less than 3 hectares of land. Since most farms are managed by smallholder families themselves with minimal outsourcing of labor, the farms and coffee beans can be managed more thoroughly and intensively.

Hopes Estate is not a single-family or individually owned coffee farm but rather a collective of several coffee farmers who market their coffee under the unified name of Hopes Estate. The estate comprises four farms ( (La Esperanza)  is the name under which it is sold. Hope Estate has a total of four estates (Esperanza, Las Margaritas, Cerro Azul and Potosi）。

). Hopes Estate insists on handpicking only fully ripe coffee cherries, with farmers maintaining excellent cultivation conditions and diligently controlling the quality of premium green coffee beans.

Coffee Variety

One of the unique aspects of this coffee is its variety—a rare Pink Bourbon.

As the name suggests, Pink Bourbon coffee cherries ripen into a romantic pink color. It is an extremely rare variety, resulting from a cross between Red Bourbon and Yellow Bourbon.

The reason Pink Bourbon is considered rare is that maintaining this striking pink color is challenging—sometimes orange-hued Bourbons are harvested instead. This is because the final color of the coffee cherries is determined by recessive genes in the pollen grains. Among the selected pollen grains used for hybridization, there are both yellow genes (leaning toward Yellow Bourbon) and red genes (leaning toward Red Bourbon), all of which are recessive and thus highly prone to interference.

Processing Method

Beyond the variety, what makes this coffee special is its processing method: anaerobic washed.

This means it is fermented in an oxygen-free environment. Instead of being depulped and washed immediately after harvesting, the ripe cherries undergo dry fermentation.

First, the coffee cherries undergo 12 hours of dry fermentation in polypropylene woven bags. After this step, the coffee is depulped and prepared for its second fermentation stage.

In the second stage, the coffee beans ferment anaerobically for 24 hours. The beans are transferred into plastic tanks and sealed to prevent oxygen circulation. After these two steps, the beans are slowly dried on raised beds for 20 to 25 days until the moisture content drops to 10% to 12% %.

Anaerobic processing is also highly challenging for producers, as over-fermentation can easily occur, making the coffee taste more like vinegar than fruit.

Roasting Curve