Gummy Bear | Colombia

Gummy Bear | ColombiaGummy Bear is a wildly expressive Pink Bourbon from Colombia, produced by Jairo Arcila using a Lychee Honey co ferment process thatWha pushes this already vibrant variety into something seriously playful. Expect intense notes of lychee jelly, green grape, gummy bears, and soft guava, layered over a silky body and bright tropical acidity. Pink Bourbon has become one of the most celebrated modern Colombian varieties, prized for its striking pink

Gummy Bear is a wildly expressive Pink Bourbon from Colombia, produced by Jairo Arcila using a Lychee Honey co-ferment process thatWha pushes this already vibrant variety into something seriously playful. Expect intense notes of lychee jelly, green grape, gummy bears, and soft guava, layered over a silky body and bright tropical acidity.

Pink Bourbon has become one of the most celebrated modern Colombian varieties, prized for its striking pink cherries and exceptionally floral, fruit-forward cup profile. Grown at high elevations between 1,700–2,100 m.a.s.l., the variety thrives in cooler climates that help develop its clarity, sweetness and complexity.

For this lot, only fully ripe cherries were selected before being transported to La Pradera processing station. After density sorting and washing, the cherries underwent 72 hours of dry anaerobic fermentation with the pulp intact. During processing, lychee was introduced to enhance the coffee's juicy aromatics and confectionary-like sweetness, creating an intensely expressive cup while still retaining structure and elegance.

Following fermentation, the coffee was pulped and dried carefully in controlled conditions until ideal moisture levels were reached. The result is a coffee that feels vibrant, nostalgic and completely unique — a fruit-driven filter with candy-like sweetness balanced by refined florals and sparkling acidity.