For the Curious
Everything behind the cup
THE BEANS
| Origin | Colombia |
| Region | Piendamó, Cauca |
| Producer | Wilton Benitez, Granja El Paraíso 92 |
| Source | Single farm micro-lot |
| Altitude | 1,900 – 2,100 m |
| Variety | Pink Bourbon |
| Process | Washed, Thermal Shock |
BREW GUIDE
Le Pink is meant to be tasted, not masked. Pour-over and filter bring out the full spectrum: hibiscus, red fruits, maple sweetness. Cold brew unlocks a different side, smoother and more delicate. After fermentation, the beans go through Wilton's thermal shock process, washed in hot then cold water to seal in the flavor compounds before drying. This Colombian light roast is built for the person who wants to taste what specialty coffee can actually be. No milk, no sugar. If you've never had a coffee that changed how you think about coffee, start here.
ROAST APPROACH
Very light. We barely touch this one. Just past first crack (the point where beans begin popping during roasting) and we stop. At this level, the heat has developed the sugars but hasn't begun to overpower the bean's natural character. With a Pink Bourbon coffee this rare, our job is to stay out of the way. Every degree matters: too far and the florals collapse, the fruit dulls, and you're left with a generic light roast instead of something extraordinary. We roast for flavor, not color.
SCA SCORE
88
out of 100
The SCA score is the global standard for grading coffee quality, assessed by certified coffee tasters (Q-graders) on aroma, flavor, body, acidity, and balance. Commercial coffee typically scores 60 to 70. Specialty grade starts at 80. Le Pink scored 88, graded at import. At this level, evaluators don't just mark it good. They write specific tasting descriptors. This is a coffee with a signature.
