Jesus Arbey Iquira - Pink Bourbon [anaerobic natural] espresso

Jesus Arbey Iquira - Pink Bourbon [anaerobic natural] espresso

Jesus’ coffee has flavours of strawberry, honeysuckle & candy-floss sweetness.

Roasted in H-town 22 JUL 2026
      $35.00
      $35.00
      Sale Sold out
      About the farmer(s)

      Jesus Arbey Iquira - Pink Bourbon [natural] — Colombia

      Finca El Placer is a small coffee farm, owned by Jesús Arbey Iquira, located in the Andes near the town of Acevedo in Southern Colombia. The area is renowned for its coffee, the soil is fertile & the climate is perfect for coffee production. Jesús processed this lot using the natural method. Coffee cherries were harvested selecting perfectly ripe cherries, these were then sealed in large plastic bags to ferment anaerobically for 24 hours, followed by a 24 hour wet-fermentation in concrete tanks & fnally spread out to dry on raised beds in a parabolic dryer. 👉 have a look at Jesus’ instagram here.

      • region Acevedo, Huila
      • farm/farmer Finca El Placer
      • altitude 1700-1800 Meters
      • crop 2026
      • cultivar Pink Bourbon
      • process Natural

      Bourbon is a natural mutation of Typica originating from La Réunion [until 1848 known as Île Bourbon]. The coffee was planted in 1708 by the French who acquired seeds from the Dutch, who in turn acquired them from Yemen. Colour of the cherries is due to a recessive gene, they can be either red, yellow, orange or like this offering, pink when ripe. The "pink" mutation was first noticed at a farm in San Adolfo, Huila, Colombia. Bourbon is 1/3rd more productive than Typica.

      Brew guide

      This is a light espresso roast. Roasted to bring out the fruity flavours of the coffee. This style of roast is best suited for black espresso based drinks. That said, you can still make a tasty flat white out of this roast.

      1. Black

        • dose 18g
        • Brew weight 40-45g
        • Brew time 25-30 seconds

      2. White

        • dose 18g
        • Brew weight 27-36g
        • Brew time 30 seconds

      For any help on coffee brewing of all methods i.e. espresso, plunger etc fire an email through to espresso@rocketcoffee.co.nz

      Coffee is sealed in bags to ferment anaerobically.

      Coffee cherries wet-fermenting in a concrete tank at the wet-mill.

      Jesus in his parabolic dryer.

      Parabolic dryer at Finca El Placer.