{"product_id":"b2b-phil-sebastian-wilson-alba-pink-bourbon","title":"Wilson Alba Pink Bourbon","description":"\u003ch2\u003eAbout the Coffee\u003c\/h2\u003e\n\u003cp\u003eWilson Alba has farmed Finca Sierra Morena in Palestina, Huila with his brother Jose for 17 years. The farm covers about eight hectares, with roughly half planted in coffee. Palestina sits in the southern part of Huila and is one of the few pockets in Colombia where farmers still grow older coffee varieties under shade trees, without the heavy agrochemical use that became common across the country after the 1980s Colombian marketing push reshaped how most producers farm.\u003c\/p\u003e\n\u003cp\u003eThis Pink Bourbon lot went through a double anaerobic fermentation before being fully washed and dried on raised beds. Wilson fermented the coffee for 30 hours in cherry form in a sealed barrel, then depulped it and fermented it again in the same barrel in mucilage form (with the fruit skin removed but the sticky layer still on) for another 30 hours. After the second fermentation, he washed the coffee completely clean. This two-stage process is intensive for a small lot, but it works particularly well with Pink Bourbon. Despite what the name suggests, Pink Bourbon is not a hybrid of Red and Yellow Bourbon. Genetic testing has confirmed it actually traces back to an Ethiopian landrace variety, which is part of why it tends to cup differently from other Colombian coffees.\u003c\/p\u003e\n\u003cp\u003eThis is a single daylot from Wilson's August harvest, selected by Phil and Sebastian for their Spotlight series. It is roasted as an omniroast, meaning it is optimized for filter brewing.\u003c\/p\u003e\n\n\u003ch2\u003eAbout Phil \u0026amp; Sebastian\u003c\/h2\u003e\n\u003cp\u003ePhil Robertson and Sebastian Sztabzyb co-founded Phil and Sebastian in Calgary, Canada in 2007. Phil came in with an engineering background and applied it directly to the roasting operation, designing a custom roasting machine and writing software that runs across the business. Sebastian focuses on sourcing trips to Central and South America to buy green coffee directly from producers.\u003c\/p\u003e\n\u003cp\u003eTheir sourcing approach is built around paying above the industry average for green coffee and investing in projects at origin. Sebastian travels to buy coffee in Latin America while Phil handles Africa, and both are involved in quality control from the green coffee stage through to the roast.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"Phil \u0026amp; Sebastian is a favourite of mine from my time in Calgary. My wife swore by their \"Hartmann Honey\" beans, and we stocked it (or, maybe \"hoarded\" is a better word) for as long as they sold it. It feels like a 'full circle' moment to finally have them in our rotation.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e- Dean, Director of Coffee\u003c\/em\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"2 lb","offer_id":45559225352252,"sku":"B2B-phil-sebastian-wilson-alba-pink-bourbon-907","price":99.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0677\/2880\/1852\/files\/WilsonAlbaPB.webp?v=1781805627","url":"https:\/\/stillwatercoffee.ca\/products\/b2b-phil-sebastian-wilson-alba-pink-bourbon","provider":"Stillwater Coffee Club","version":"1.0","type":"link"}