This Pink Bourbon coffee is produced by Erick Bravo at Finca El Chaferote in San Agustín, Huila, Colombia, at an altitude of 1,600 meters. The coffee is washed and undergoes a 48-hour fermentation in cherry followed by a 36-hour dry-ferment after de-pulping. It features a big body with a viscous sweetness, delicate acidity, and flavor notes of kiwi, tropical stone fruit, and cane sugar. This well-rounded coffee is suitable for all brewing methods.
Prestin Yoder founded Flower Child as a small roasting and green buying project after years working in specialty coffee. The operation runs out of Oakland, focusing on limited releases rather than a permanent lineup. Yoder roasts light but fully developed targeting clarity, and sources directly from farmers. The emphasis on farmer compensation and ongoing dialogue with producing partners shapes both the selection and the pricing. Coffees are curated for cleanliness, vibrancy, and origin expression, with lots from Ethiopia, Kenya, Burundi, Colombia, or Ecuador appearing frequently.
