Colombia - Robinson

We visited the Cauca region in person, and at ACC we saw how important shared work, care, and trust between producers are here. This coffee from Robinson Rivera is a Pink Bourbon processed with the honey method and it tastes like Black currant, elderflower lemonade, milk chocolate

€18.38 €16.41 without VAT

In stock — delivery by 8/11/2026

Filter

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Preparation

Great for all filter brewing methods (V60, Solo Dripper, Aeropress, Chemex, French press, Clever Dripper…).

The Story

ACC is an association of coffee growers from the central part of the Cauca region in southern Colombia. It was founded in 2016 in Piendamó with the goal of improving coffee quality throughout the entire process - from cultivation to delivery.

Behind the association is Robinson Rivera, a coffee producer from Piendamó. They grew up in modest conditions and did not have the opportunity to complete basic education. Still, they decided to look for a way to help people in the surrounding area, who often found themselves involved in illegal coca cultivation.

ACC was created so that growers could add value to their coffee, increase their income, and have a reason to replace coca with coffee plants. Today, the association has 77 members. The average farm size is 1.5 hectares, and the coffees grow at altitudes between 1700 and 2100 metres.

The association helps members with quality control, cupping, and feedback. The team includes a certified Q grader (a specialist in sensory evaluation of coffee) and a small QC lab (a quality‍-‍control room for regular sample tasting), where coffees are evaluated regularly. Robinson and their brother also designed and built their own small processing setup, where they work with natural coffees and honey processing with controlled fermentation.

How is the coffee processed?

First, very ripe coffee cherries with a higher sugar content are harvested. Then they go through separation by density in a water bath, which removes light or damaged fruit, and only healthy cherries continue.

This is followed by a 12-hour oxidation in a washing tank. The coffee is then depulped and ferments for another 36 hours in the sweet fruit layer that remains on the beans even after the skin is removed.

Finally, the coffee is dried in a parabolic dryer for 5 to 6 days until it reaches the target moisture content of 10%. This approach helps develop sweetness while keeping the cup clean.

Variety

Pink Bourbon is a variety known for its sweetness, delicate structure, and a more pronounced aromatic character. In good conditions, it can offer a clean, layered profile that works especially well with gentle honey processing.

In this coffee, the sweetness of very ripe cherries meets careful sorting and controlled fermentation.