Blood Orange | Origin Bridge

Blood Orange — Pink Bourbon

Microlot — Cherry-Fermented Honey

SCA Score: 87.0

Sensory Experience

Orange & Citrus Nutmeg Cocoa Powder Orange Blossom

"Vibrant and clean. A juicy profile driven by orange citrus and floral notes, supported by a warm nutmeg spice and a structured cocoa finish."

🔥 Process Impact & Roasting

Honey Process: Due to the mucilage retention, these beans caramelize faster. Use a slightly lower charge temperature (~5–10°C lower than washed lots) to prevent tipping.
Pink Bourbon: A dense variety that requires sufficient energy in the drying phase, but be gentle during Maillard to keep the delicate Orange Blossom notes intact.
Sweet Spot: Drop just after First Crack completes. Going too dark will flatten the sparkling citrus acidity unique to this lot.

About this Coffee

Sourced from El Caney Estate in Risaralda, this Pink Bourbon separates itself with intense citric vibrancy. This lot was selected from a small, carefully separated harvest, resulting in limited volume but exceptional clarity.

The hybrid fermentation process was carefully monitored by producer Natalia Zuluaga. By fermenting in cherry for 24 hours before pulping and drying with mucilage, she locks in the natural sweetness that perfectly balances the bright acidity. The result is a coffee that lives up to its name: juicy like a blood orange, but with structural complexity.

Technical Details

Producer	Natalia Zuluaga
Region	Belén de Umbría, Risaralda
Variety	Pink Bourbon
Process	Cherry-Fermented Honey
Altitude	1650 MASL
Fermentation	24h Pre-ferment (Cherry) / Dried with Mucilage
Crop Year	2026
Availability	6 Bags (35kg) — In Transit
Logistics	ETA Antwerp: Feb 2026