Colombia Natural Pink Champagne Pink Bourbon
This Pink Bourbon is processed using Elkin Guzman’s Pink Champagne Process and its a Natural method, built around a highly controlled, anaerobic fermentation using cultivated Lactobacillus and Saccharomyces cerevisiae ( Brewers/Bakers Yeast ). A “mother culture” is first developed and fed with fruits and sugars, then adjusted to match the coffee’s Brix level before fermentation. Freshly harvested cherries undergo 48 hours of oxidation before being placed into sealed 200-liter barrels, where approximately 80 liters of the prepared fruit-based culture is added. The coffee then ferments anaerobically for around 130 hours, with Brix maintained above 9 and pH above 4 to reach the optimal point identified to highlight the coffee’s character. After fermentation, the coffee is dried slowly in thin layers on raised beds and in mechanical dryers over 12–20 days, allowing the process to integrate deeply while preserving structure, stability, and clarity. Exclusively just made for us at Luminous.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Hulia
Country: Colombia
Producer: Elkin Guzman - El Mirador
Mill: Clearpath Coffee Mill in Pitalito, Huila
Process: Pink Champagne Natural
Varietal: Pink Bourbon
Harvest date: Semester 2025 Q3
Volume Purchased:100% of production – Special lot made exclusively for Luminous
About the farm: Average Brix level of around 23%. Lactobacillus and Saccharomyces cerevisiae are cultivated and used to start an anaerobic fermentation, where both the coffee and the fermentation base are sealed for the programmed time. Once these microorganisms are isolated, part of them is transferred to a new culture. About 80 liters of this “mother culture” are taken for each 200-liter tank, adjusted to match the coffee’s Brix level. The culture ferments for 6 days (144 hours) until it reaches the ideal pH and Brix values to be added to the coffee. In this specific process, the microorganisms are combined with a mix of fruits that enhance the coffee’s character. The mother culture is gradually fed with fruit and sugars as an energy source until it develops a strong microbial load. The freshly harvested coffee then undergoes 48 hours of oxidation in tanks before being placed into 200-liter sealed plastic barrels, where 80 liters of the prepared fruit solution are added. The coffee ferments for another 130 hours, maintaining a balance where Brix does not drop below 9 and pH stays above 4, the optimal point we’ve identified to highlight the coffee’s distinctive notes.
Drying time: Between 20 and 40 degrees Celsius in raised beds and 35-40 degrees Celsius in the mechanical dryer
Drying Temperature: Average temperature of 35–40°C. The coffee is spread in thin layers, which are gradually combined as it dries and moved 4 to 6 times a day, regardless of weather conditions. The total drying time ranges from 12 to 20 days.
Humidity: 10-11.5%
Density: 619
Water Activity: 0.579
Stabilization: 20 Days Before Milling
Elevation: 1550-1700 masl
Temperature: 15-32’C
Total trees: 90000
Other trees: yuca, plantain, limes, guama, guava, coffee walnut, another local native trees.
Taste Cup Profile
Lime, Cheesecake, Lychee, Strawberry Calpico
Processing Cup Effect : 10
Sweetness : 10
Acidity : 7
Clarity : 10
Aftertaste : 10
Floral : 8
Spice : 2
Internal Cup Score : 89
Bean: 79 Ground:119
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $11.45lb $25.24 Kilo
FOB : $12.05lb $26.57 Kilo
Farmer's % : $7.31LB goes directly to Elkin Guzman
Our Cost Of Green : $14.23lb $31.37 Kilo
Roasted cost -9% : $15.51lb $34.20 Kilo
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
I grew up surrounded by coffee farms in Palestina, Huila, so you could say it’s in my blood. I’ve been involved in coffee production for over 15 years now, and it was my curiosity about fermentation and coffee processing that really drove me deeper into this world. My family has been involved in coffee farming for generations, but my passion lies in pushing boundaries and experimenting with different fermentation methods to unlock new flavors.
What makes this harvest or lot different from others?
This harvest is special because we’ve refined our controlled fermentation processes even further. We’ve developed specific protocols to bring out unique flavor notes, and we’ve been able to apply these to both traditional and exotic varietals. This particular lot showcases the balance between innovation and tradition, with clean, distinct flavors that reflect our deep commitment to quality.
What would you say separates your coffee from others?
Our coffee is set apart by the meticulous attention we give to fermentation and post-harvest processes. We’re constantly experimenting and fine-tuning techniques that result in unique and diverse flavor profiles. Each coffee we produce carries its own signature, reflecting the care, innovation, and research behind it. We also focus on sustainability and traceability.
What does your day consist of managing the farm or farms?
My day usually starts early with a check on the fermentation tanks and drying beds, ensuring that the processes are going smoothly. I’m constantly monitoring the coffee cherries during their different stages of fermentation. Communication with my team is key, we work closely to oversee every detail, from picking the ripest cherries to controlling fermentation times and temperatures. I also dedicate time to research and development, always exploring new fermentation techniques to keep improving.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I’m always interested in buyers who are as passionate about innovation and quality as I am. I’m looking for long-term partnerships with people who appreciate the complexity of the processes we use. It’s rewarding to collaborate with partners who provide feedback, share insights, and help us refine our methods. Transparency and trust are important to me, and I seek those values in any collaboration.
Where does your sense of passion for coffee come from?
My passion comes from the endless possibilities that coffee offers. Coffee is alive, it evolves, changes, and surprises you every season. My passion grew even stronger when I started experimenting with fermentation and saw how different techniques could enhance flavors in ways we hadn’t imagined. Every harvest is a chance to innovate and discover something new, and that excitement keeps me driven.
Are you looking to grow relationships with long-term partners?
Yes, long-term relationships are essential to my work. They allow for deeper collaboration and a mutual understanding of expectations and goals. I believe that working closely with long-term partners helps both sides improve, it’s not just about selling coffee; it’s about creating a shared journey towards better quality and sustainable production.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe the coffee industry is evolving rapidly, especially in terms of how producers and buyers collaborate. There’s more appreciation now for the complexity behind coffee production, particularly with innovative processes like fermentation. I’m hopeful that this trend will continue, allowing producers like myself to push the boundaries of what coffee can be while also ensuring that sustainable and fair practices become the norm. And finally, I want to thank you and your customers for buying our coffees.