Pitaya is a Pink Bourbon blend brought to us by our friends Laura and William of Minga Coffee. Working with colleagues Floro and Edinson, this small team analyse and cup the Pink Bourbon harvest from many neighbouring smallholders, reading the moisture, looking for defects, and tasting each lot individually. If the producer’s lot meets the criteria, it is bought and blended into the profile that suits it best. The Pitaya blend is designed to show the bright fruit notes and natural sweetness of Pink Bourbon, a varietal that became very popular, where it was discovered in Huila, due to it’s resistance to rust and high cup profile. The downside of this varietal, which is not really pink, or a Bourbon, is low yield. The parchment is denser than in most Arabica varieties, which means the delta between the weight of the coffee in parchment and the processed green is greater than normal, this variety also produces a lot of peaberries, which often are too small to qualify for speciality coffee standards.