Colombia Pink Bourbon Washed Nitro
Produced by Julio Madrid at La Riviera, this Pink Bourbon is handpicked at peak ripeness and begins with a 12-hour controlled oxidation before depulping. The parchment is then oxidized for 10–12 hours and transferred into a sealed bioreactor, where nitrogen is injected to create a fully anaerobic environment, allowing precise control of microbial activity during fermentation. With starter cultures and must added, the coffee ferments for 4–6 days under constant monitoring of pH, temperature, and Brix, then finishes with a slow 20-day drying to preserve clarity, structure, and varietal purity.
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: Julio Madrid
Mill: Clearpath Coffee Mill in Pitalito, Huila
Process: Washed Nitro Ferm.
Varietal: Pink Bourbon
Harvest date: Semester Q3 2025
Volume Purchased:100% of Production
About the farm: This coffee is carefully cultivated and processed to highlight its varietal purity and terroir character. The cherries are handpicked at peak ripeness and carefully selected. They are then left for a 12-hour controlled oxidation, allowing for an initial development of aromatic complexity. After the coffee is depulped, the parchment with mucilage is first left to oxidize for about 10–12 hours. Then, he transfers it into a sealed bioreactor, where they add starter cultures, must and an injection of nitrogen. The nitrogen helps create an anaerobic environment, allowing him to control microbial activity more precisely and steer the fermentation. During the 4–6 day process, they constantly monitor temperature, pH, and Brix to keep all parameters within the desired range for each cup profile.
Drying time: The coffee is then dried under direct sunlight for 5 to 6 days, and moved to shaded canopies for 20 to 24 days until the drying process is complete.
Drying Temperature: between 20 and 40 degrees in raised beds Celsius – 35 to 40 degrees in the mechanical dryer
Humidity: 11%
Density: 720
Water Activity: 0.67
Stabilization: 20 Days
Elevation: 1730 masl
Temperature: 15-32’C
Total trees: 66,000 total trees in La Riviera farm
Other trees: yuca, plantain, limes, guama, guava, coffee walnut, another local native trees.
Taste Cup Profile
Milk Candy, Strawberry, Tangerine, Rose Like
Processing Cup Effect : 5
Sweetness : 8
Acidity : 7
Clarity : 8
Aftertaste : 10
Floral : 8
Spice : 5
Internal Cup Score : 89
Bean: 77 Ground:117
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 : $12.00lb $26.46 Kilo
FOB : 12.50lb $27.56 Kilo
Farmer's % : $12.00LB goes directly to La Riviera
Our Cost Of Green : $14.10lb $31.09 Kilo
Roasted cost -9% : $15.36lb $33.86 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 was born into coffee farming. As a 5th generation coffee producer in Pitalito, Huila, my family has cultivated coffee for over a century. My early days were spent learning from my parents and grandparents, absorbing their knowledge, and watching the way coffee was treated with care. It’s not just a business; it’s a legacy and passion passed down through generations.
What makes this harvest or lot different from others?
This harvest is unique because we’ve continued refining our experimental fermentation processes. We’re using innovative techniques, in order to give the coffee vibrant and complex flavor profiles. Each lot is crafted with the utmost care to bring out the best in each bean, and the results are amazing.
What would you say separates your coffee from others?
Our coffee stands out due to the meticulous attention to detail in every step, from cultivation to post-harvest processes. We’re constantly experimenting with fermentation and drying techniques that enhance unique flavor profiles. Additionally, our commitment to environmental sustainability and social responsibility means that every cup you drink is not just high-quality but also ethical.
What does your day consist of managing the farm or farms?
Every day is different but revolves around the health of the coffee trees and making sure every bean is treated as it should through every step. I start by coordinating with farm managers to check how the trees are, then with my team on harvesting schedules, post-harvest processing, and fermentation, not mentioning that everyday might bring a different issue, I have to make sure all orders for our customers are completed and sent on time. Lately, I’ve been focusing a lot on experimental processing methods and sustainability projects, as well as maintaining the relationships we’ve built with buyers around the world. There’s always something to improve or innovate, which keeps me constantly learning.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I look for partnerships where there’s a shared vision of quality and long-term collaboration. It’s important to me that the people who buy our coffee understand the work, culture, and values behind it. I also look for opportunities to co-create, whether that’s through feedback on experimental processes or developing social projects that benefit our community.
Where does your sense of passion for coffee come from?
My passion comes from my family and the land. Seeing the way coffee can change lives in my community keeps me motivated. Coffee is much more than just a drink—it’s a way of life. Every cup of coffee tells a story, and being able to share our story with the world fills me with pride.
Are you looking to grow relationships with long-term partners?
Absolutely. Long-term partnerships allow us to grow together, refine our processes, and invest back into the farm. These relationships are built on trust and transparency, and they help us create more impactful, sustainable coffee production. At the end, we hope our partners end up being friends.
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 future of coffee is in transparency and collaboration. More consumers and buyers want to know where their coffee comes from, and that’s a good thing. It allows us to tell our story, to highlight the hard work that goes into every harvest. I’m hopeful that as more people seek quality and sustainability, the industry will shift toward more equitable practices that benefit everyone, from producers to consumers.