Colombia Laureano Chavarro - Pink Bourbon, Washed


Grind Size

Tastes Like: Kiwi, Sweet Lime, Honey Malt

Producer: Laureano Chavarro
Farm: El Diamante
Region: Huila
Municipality: Oporapa
Harvested: October - December
Variety: Pink Bourbon
Altitude: 1787 MASL
Process: Washed

Laureano Chavarro has been working in the coffee for over 50 years. He remembers helping his father with various tasks on the farm from a young age, gradually learning about the intricacies of working with coffee. After moving away from his parents' farm, he purchased his own plot of land to start his own coffee production. He now resides at his farm, El Diamante, located in the municipality of Oporapa, with his wife Orfa and their two children. After some time, Laureano decided to venture into producing specialty coffee. His motivation stemmed from the desire to produce higher- quality coffee, command better prices, and gain recognition as one of the top producers in the area. Through producing high-quality coffee, the overall well-being of his family and their economicsituation improved significantly.

Interestingly, one of the most notable changes since making this transition has been in farm management. Previously, Laureano used chemical-based fertilizers and pesticides that were harmful to the environment, but he has since stopped using them. In 2021, he made the decision to introduce Pink Bourbon to his farm due to issues he faced with his Caturra variety as a result of heavy rainfall in Colombia between 2020 and 2022.  For Laureano, his farm is special because he and his family are honest, hardworking people who approach their work with love and a constant search for ways to improve. He takes pride in producing excellent-quality coffee and appreciates the positive feedback he has received.

In terms of the coffee processing, Laureano begin swith selective manual picking of the ripe cherries, which are then transported to the wet mill on the farm. Typically, the cherries are pulped on the s a m e day, but occasionally he allows them to undergo an in-cherry fermentation for approximately 12 hours before pulping them the following morning. The coffee is then fermented with a small amount of water f o ra period ranging between 30 to 50 hours. Next, the coffee is washed and transferred to covered drying patios, where it will take approximately 15 to 30 days to dry and be ready for further processing, depending on the climate.

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17