Here's how we brew this red berry medley in this outstanding Colombian from Black & White Coffee Roasters!

Gabriel Castaño is hailed as the "godfather of Pink Bourbon" for helping popularize the delicious varietal in Huila, Colombia. His years of expertise shines through in this lot, which went through 48 hours of anaerobic fermentation before being fully washed. We tasted raspberry, cherry, hibiscus, papaya, a sparkling tangerine acidity, a smooth tea-like body, and a lingering spiced orange finish.

🌎 Origin: Huila, Colombia

💦 Process: Anaerobic Washed

🔬 Varietal: Pink Bourbon

⛰️ Elevation: 1,700 MASL

Brew Recipe for Black & White Colombia Gabriel Castaño Pink Bourbon Anaerobic Washed

Using Stagg X Dripper


23g of Colombia Pink Bourbon Anaerobic Washed

350g of water



1. Measure and grind coffee at a medium-coarse setting

Measure out 23g of coffee beans and grind them on a medium setting. We used setting 6 on Ode with Gen 2 Burrs, which is about 5 on Ode with Gen 1 Burrs, which is a 7 on Ode + SSP burrs, which would be leaning toward the coarser end of the Pour Over range on Opus.

2. Heat water and rinse the filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 46-50g of water for the bloom 

Fully saturate your coffee grounds with 46-50g of water, and allow about 35 seconds for the bloom.

4. Continue pouring in 4 stages

After the bloom, pour to 150g, then swirl 5 times; then 250g; and finish at 350g. The total brew time varies, but we’re aiming for around 2:45-3:15 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of orange, white florals, hibiscus, and berries.



20g of the same coffee

40g of water at 200 F

1:2 ratio


1. Measure and grind coffee

Measure out 20g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a 23-25 second pull time. I’d start on the coarser end of the grind spectrum for espresso on Opus– but remember, the times are more important than the accuracy of Opus settings, considering espresso times can vary wildly due to atmospheric conditions in your area.

4. Pull shot at 9 bars!

Pull your shot at around 9 bars with a 23-25 second pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!