In the world of specialty coffee, few varieties have generated as much interest in recent years as Pink Bourbon.
Its sensory profile, known for its elegance, aromatic complexity, and vibrant acidity accompanied by a distinct sweetness, has made it one of the most appreciated varieties by producers, roasters, and baristas.
However, its popularity is not solely due to what it offers in the cup.
While other varieties of Coffea arabica have a widely accepted genetic classification, the origin of Pink Bourbon has sparked growing interest among researchers. Thanks to advances in genetic analysis techniques, we now know that some long-held ideas deserve to be re-examined.
But before discussing genetics, it's worth understanding why this variety has gained such relevance within specialty coffee.
What is Pink Bourbon?
Pink Bourbon is the name given to a group of coffee plants primarily cultivated in Colombia and characterized by producing pink-colored cherries.
For years, these plants were considered part of the Bourbon lineage due to their morphological and agronomic characteristics. As was the case with many coffee varieties, this classification was based mainly on the observation of visible traits, a common practice before genetic analysis tools became widely available.
Over time, the excellent cup performance of these coffees led Pink Bourbon to gain prominence among producers and roasters worldwide.
Why is it such a prized variety?
Although the sensory profile depends on factors such as terroir, processing, or roasting, many coffees identified as Pink Bourbon share characteristics that have made them especially popular within specialty coffee.
It is common to find profiles with great aromatic intensity, floral notes, stone fruits or citrus, bright acidity, and high sweetness. These qualities have contributed to many producers opting for its cultivation and to it being a common variety in barista competitions and high-end microlots.
However, it is important to remember that no single variety alone guarantees an exceptional cup. The final quality is always the result of the interaction between genetics, growing environment, agricultural practices, processing, roasting, and preparation.
What changed with genetic studies?
In the last decade, various genetic characterization initiatives have allowed for a more precise study of the relationship between Coffea arabica varieties.
When analyzing some coffee trees identified as Pink Bourbon, researchers observed that not all of them grouped within the Bourbon-Typica lineage. This finding opened the door to new questions about its origin and highlighted that traditional classification might not fully reflect its genetic identity.
It is important to note that these results do not mean that all coffee trees known as Pink Bourbon share the same genetic origin. Rather, they indicate that further research is still needed to better understand the existing diversity under this denomination.
So, is Pink Bourbon actually a Bourbon?
With the evidence available in 2026, the most rigorous answer is that it cannot be generally affirmed.
To date, World Coffee Research does not have an official specific entry for Pink Bourbon in its catalog of characterized varieties, whereas it does for Bourbon and other widely studied varieties.
This does not imply that Pink Bourbon does not exist as a cultivated variety or that the name used by producers and roasters is incorrect. It means that its genetic classification continues to be an object of study and that the available evidence still does not allow all coffee trees marketed as Pink Bourbon to be described as a single, well-defined genetic group.
Some studies suggest it comes from an indigenous Ethiopian variety.
Why is it important to know its origin?
Understanding the genetic origin of a variety is not just a matter of nomenclature.
This information allows for studying the relationship between varieties, conserving coffee's genetic diversity, developing breeding programs, better understanding disease resistance, and facilitating producers and researchers to work with a more precise classification.
As these tools continue to evolve, so does our knowledge of coffee.
Does this change the quality of the coffee?
No.
The variety is just one of many factors that influence the quality of a cup.
Altitude, climate, soil, agronomic management, harvest time, processing, drying, storage, roasting, and preparation continue to play a fundamental role in the final result.
In other words, better understanding the origin of Pink Bourbon does not change what has truly made this variety famous: the extraordinary potential it can offer when all other factors align.
A story that continues to evolve
The story of Pink Bourbon is also the story of how science advances.
For decades, the classification of coffee varieties was based mainly on observing their physical characteristics. Today, thanks to genetic analysis tools, it is possible to study the relationship between coffee plants with much greater precision and better understand their diversity.
Far from closing the debate, these advances remind us that there is still much to discover about one of the most studied and, at the same time, most complex beverages in the world.
Pink Bourbon not only represents one of the most appreciated varieties of specialty coffee. It is also an example of how scientific knowledge constantly evolves, refining our understanding of coffee while continuing to value the work of those who cultivate, process, and enjoy it every day.
Would you like to try a Pink Bourbon?
On our menu, you will find Ancizar Narváez, a Pink Bourbon grown in Huila, Colombia. A good opportunity to discover why this variety has generated so much interest in specialty coffee and to experience in the cup everything we have explained in this article.