LILO - El Origen Pink Bourbon | Colombia - Thermal Shock Washed - Pink Bourbon

LILO Coffee Roasters is located in Osaka, Japan

From LILO

【Cupping Comment】

① A burst of sweet-tart white peach and orange blossom.

② Sweet notes of pink grapefruit and honey.

③ A playful, candy-like texture on the palate.

A new lot has arrived from David Bedoya, whose El Origen Chiroso Washed, released this February, received such wonderful feedback from our customers.

David is the owner of DA VIDA, a Colombian coffee export and import company, and also the producer behind El Origen Coffee Farm.
Since we first met him at a cupping in 2022, LiLo has continued to purchase coffees he produces and represents every year.

His coffees are always unique, and always of excellent quality.
Whenever he visits Japan, he makes sure to stop by our shop — a sincere and thoughtful person we truly respect.

This Pink Bourbon offers a different kind of juiciness from the Chiroso.
Layers of pale stone-fruit flavors unfold gently, followed by a playful sweetness reminiscent of piña colada.
It is a truly enjoyable cup.

El Origen Coffee Farm is located in Quindío, Colombia.
The Bedoya family has been involved in coffee production for over 100 years, and El Origen was created by bringing together farms built across five generations.

With respect for each variety, the team approaches cultivation and processing with discipline and care, always aiming for a clean cup profile.

One of the farm’s key themes is “Shared Origen.”
By co-creating value together with roasters, David hopes to make El Origen — and Colombia itself — feel like home, almost like family, for the people who work with his coffees.

The variety is Pink Bourbon, known for its bright, elegant character and sweetness often associated with Colombian coffees.

The process is Thermal Shock Washed, a method that has gained significant attention in Colombia in recent years.
First, the cherries undergo 48 hours of anaerobic fermentation while still intact.
They are then depulped and soaked in a yeast-added mossto, where fermentation continues for 96–120 hours under careful temperature and pH control.
Finally, the coffee undergoes thermal shock treatment in hot water at 45–60°C for 1–2 hours.