Glen Lyon - Colombia [Roast Date 12/01]



A number of women producers near San Augustin in the Huila region of Colombia


Pink Bourbon




1700 - 1800 masl

Roast Profile


Tasting Notes

Pink Grapefruit and Demerara Sugar

Coffee Facts

Pink Panther is a blend put together by our export partner Cata who work alongside Martha Zuñiga and Marcelli (pictured here with her mother) sourcing coffee from a number of like minded farms growing the pink bourbon varietal and using a specific fermentation protocol.

Cata’s aim is to produce bigger volumes each year of this profile where the wives and daughters of those producers they already buy from can have their own female project, finding independence through Pink Panther.
There are 5 women directly involved in the production of Pink Panther, however Cata also buy cherry from some neighbouring farms which can extend to more than 20 women involved.

These group of coffee growers work together towards implementing agro-ecological practices that contribute to the conservation and preservation of the environment.

The fertilization that is carried out in these farms is based on at least 50 % organic production management, (relying on a greater proportion of biological waste, composting of organic matter and the application of mineral elements.) Coffee pulp (a by-product of coffee production) is one of the main sources for soil fertilization on the farms.

Only ripe selected cherries are selected which are the fermented in water for 24 hours in traditional tanks. The entire process of which is carried out by hand. the coffee is then dried in marquesinas ( a bit like what we would think of as poly tunnels) , a very common way of sun drying coffee in Colombia. The dryer has variable temperatures that can reach up to 55°, taking up to 20 days to complete this process.

Marcelli, Martha and their team explain that working with the neighbours to produce this blend allows them to share their knowledge of coffee production. Every producer involved has a different passion within the coffee field. For instance, some of them enjoy researching microorganisms or the fermentation process, but others like Marcelli also enjoy the sensory side. Many of their sons/daughters are into barista training and roasting, skills that empower them to improve the cup profile for this blend.