{"product_id":"cesar-buesaquillo-natural-pink-bourbon","title":"Cesar Buesaquillo | Natural Pink Bourbon","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eCesar Buesaquillo Natural Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eA note from James, Head of Coffee: \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIt’s an absolute pleasure to bring you another exceptional coffee from Cesar’s farm. A standout on the cupping table, this is easily the finest Pink Bourbon we’ve tasted in the last two years. We love working with Cesar’s coffees and are excited to share more of his lots with you in the future. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor this natural Pink Bourbon, the cherries undergo a 45-hour aerobic fermentation following Cofinet’s protocol, enhancing sweetness and complexity while allowing the character of the farm and variety to shine. They are then dried slowly on raised parabolic beds for 10–15 days, with regular turning to ensure even drying and exceptional consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIn the cup, expect elegant floral aromatics, vibrant yet delicate acidity, remarkable clarity, and a refined sweetness that lingers long after each sip. This is a beautifully expressive coffee that showcases exactly why Pink Bourbon continues to feature on our offering. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJames. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProducer –\u003c\/strong\u003e\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eCesar Buesaquillo\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eLocation – \u003c\/strong\u003eBuenavista, Quindio\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eFarm – \u003c\/strong\u003e\u003cspan\u003eLa Esmeralda\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eVariety –  \u003c\/strong\u003ePink Bourbon\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eYears Used \u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e– \u003c\/strong\u003e2nd year\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAltitude – \u003c\/strong\u003e\u003cspan\u003e1750 - 1800 MASL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eProcess – \u003c\/strong\u003e\u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCupping  Notes – \u003c\/strong\u003eJasmine, Raspberry Jam, Shiraz\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eRoast Level –\u003c\/strong\u003e Light\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eSuitable For – \u003c\/strong\u003e\u003cspan\u003eAll Filter Brew Methods\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eImporter – \u003c\/strong\u003eCofinet\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003ca rel=\"noopener\" href=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0961\/1500\/files\/Cesar_PB_Tasting_Card.pdf?v=1785107047\" target=\"_blank\"\u003e\u003cspan\u003eDownload a Digital Tasting Card\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch6\u003eDisclaimer: Cupping notes are a guide based on what we tasted whilst cupping this coffee. Your experience may differ depending on brewing method.\u003c\/h6\u003e\n\u003ch5\u003eAbout\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCesar Buesaquillo was born into a traditional coffee farming family. He owns the farm La Esmeralda which is 6-hectares in size and is located at 1800 m.a.s.l in Buenavista, Quindio. When you visit Don Cesar, you will see a marvellous view across his farm. Cesar has planted some beautiful shade trees on his farm such as Guamo, Yarumo, and Carbonero, and he also grows other crops on his farm like plantain, banana, and avocado.\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eCesar has been involved in coffee farming all his life. His parents worked as coffee pickers and then farm managers on a variety of coffee farms. He would visit the farms his parents worked on and in doing so he fell in love with coffee. Approximately 20 years ago, his parents were able to purchase La Esmeralda which Don Cesar and his family now own.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCesar, his wife Maria and their son Kevin manage all the operations at La Esmeralda. Maria supports Cesar in every step of their family business. She guides Cesar and they tackle the important decisions together, they are a very strong team.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe first years in coffee production weren’t easy because he came from a traditional farming background that was focused on producing commodity-grade coffee. Cesar wanted to pursue Specialty Coffee practices and focus on more unique varieties so he had to change his approach to farming. He started planting Pink Bourbon and then Gesha. Now, he is constantly experimenting with processing methods and believes quality should be the focus of the coffee industry moving forward into the future.\u003cbr\u003e\u003cbr\u003eWhen not working on the farm, Don Cesar enjoys time with his family, drinking coffee or sharing a meal while sitting on the patio and basking in the beautiful view over his farm.\u003cbr\u003e\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb id=\"docs-internal-guid-0969a56e-7fff-0438-9ceb-2ddc5eb90426\"\u003e\u003c\/b\u003eThe variety\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWith its distinctive pink cherries and outstanding cup quality, Pink Bourbon has become one of Colombia's most sought-after coffee varieties. Believed to have originated as a natural mutation in the highlands of Huila around 1980, its exact lineage is still debated, with some researchers suggesting it may share ancestry with Ethiopian landrace varieties.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThriving at elevations between 1,700 and 2,100 m.a.s.l., Pink Bourbon develops the bright acidity, floral aromatics and vibrant fruit character that have made it a favourite among producers and roasters alike. While it requires careful cultivation due to its susceptibility to diseases such as coffee leaf rust, the reward is a remarkably expressive cup with sweet, silky, fruit-forward flavours.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb id=\"docs-internal-guid-73fdc776-7fff-ad1e-c9dd-834dec8a72ce\"\u003e\u003c\/b\u003eThe Processing Method\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAt La Esmeralda, Cesar and his team selectively hand-pick only the ripest cherries before carefully sorting and floating them to remove any underripe or defective fruit.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe cherries then undergo a 45-hour aerobic fermentation following Cofinet's protocol, enhancing sweetness and complexity while allowing the coffee's origin character to shine. After fermentation, they are dried slowly on raised parabolic beds for 10 to 15 days, with regular turning to ensure even drying and consistent quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe result is a clean, expressive coffee with vibrant fruit character, layered sweetness and a full, silky body.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eFilter Recipe\u003c\/p\u003e\n\u003cp\u003eThis is a good starting point for all of our Filter coffees. Adjust Accordingly to your own preference.\u003c\/p\u003e\n\u003cp\u003eGround Coffee: 20g\u003c\/p\u003e\n\u003cp\u003eBrewed Weight: 300g\u003c\/p\u003e\n\u003cp\u003eContact Time: 3-3:30 mins\u003c\/p\u003e\n\u003ch5 dir=\"ltr\"\u003e\u003cspan\u003eWater\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eYour brewing water can make or break whether a coffee tastes vibrant and expressive or flat and muted. Since local water supplies vary, we’ve partnered with\u003c\/span\u003e\u003ca href=\"https:\/\/apaxlab.com?utm_source=chatgpt.com\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003eApax Lab to help optimise your home brewing water.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThe following recipes are designed as starting points, focusing on clarity and even extraction to let the coffee’s natural acidity and sweetness shine.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor the Low-Key Approach\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBase Water:\u003c\/span\u003e\u003cspan\u003e Christchurch tap water\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eHardness (GH): 45ppm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eAlkalinity (KH): 52ppm\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eApax Drops per 1L:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTonik: 10 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eJamm: 5 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eSince the alkalinity is already relatively high, Lilac is not needed, as alkalinity naturally buffers acidity. Instead, we focus on Tonik to increase hardness for improved extraction and Jamm to enhance texture, helping round out the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eAdjusting for Local Water Conditions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eChristchurch's water supply is sourced from multiple groundwater wells across the city. While the overall water profile is relatively consistent, natural variation exists between supply zones. As a practical rule of thumb, the PPM may vary by approximately 5–15 ppm depending on location.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor this reason, the recommended APAX recipe should be viewed as a starting point rather than a fixed target. The strength of the APAX system lies in its flexibility; mineral ratios can be adjusted easily to suit local water conditions and taste preferences.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf coffees taste flat or lack vibrancy, increasing Tonik may improve extraction, flavour clarity, and acidity. If coffees taste overly sharp or acidic, increasing Jamm may help improve balance and perceived sweetness. Adjustments should be made incrementally and evaluated through taste.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4 dir=\"ltr\"\u003e\u003cspan\u003eFor the Coffee Geek\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBase Water:\u003c\/span\u003e\u003cspan\u003e Fully distilled water (\u0026lt;1ppm TDS)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eApax Drops per 1L:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eTonik: 30 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eJamm: 5 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eLilac: 10 drops\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis recipe provides a balanced foundation that can be adjusted further depending on your taste preferences and the coffee being brewed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you are outside of Christchurch, we recommend using the distilled water recipe. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAlways add to the water before brewing - not the brewed coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eIf you need assistance or are simply curious about the Apax drops, our Head of Coffee, James, welcomes all enquiries. You can get in touch at james@coffeeembassy.co.nz.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch5\u003eRecommended Brewing Age\u003c\/h5\u003e\n\u003cp\u003e\u003cspan\u003e14+ days after roast date\u003c\/span\u003e\u003c\/p\u003e","brand":"CoffeeEmbassy","offers":[{"title":"200g \/ Beans","offer_id":48661067792538,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ V60","offer_id":48661067825306,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Aeropress","offer_id":48661067858074,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Chemex","offer_id":48661067890842,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Kalita Wave","offer_id":48661067923610,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Moccamaster","offer_id":48661067956378,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Hoop","offer_id":48661067989146,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true},{"title":"200g \/ Plunger","offer_id":48661068021914,"sku":null,"price":35.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0961\/1500\/files\/cesar-buesaquillo-natural-pink-bourboncoffee-8450778.png?v=1785145149","url":"https:\/\/www.coffeeembassy.co.nz\/products\/cesar-buesaquillo-natural-pink-bourbon","provider":"Coffee Embassy","version":"1.0","type":"link"}