Arabica Coffee Varieties Explained: Pink Bourbon, Castillo, and Chiroso

I spent years thinking arabica was just arabica. Then I tried a Pink Bourbon from Colombia that tasted like strawberry lemonade and it completely rewired what I thought coffee could be. Turns out, the variety of the coffee plant matters just as much as where it's grown or how it's roasted. This guide will walk you through three Colombian arabica varieties that are making waves in specialty coffee right now: Pink Bourbon, Castillo, and Chiroso. You'll learn what makes each one distinct, what they taste like, and why producers are increasingly betting their farms on them.

What Are Coffee Varieties and Why Do They Matter?

Coffee varieties are like wine grapes. A Pinot Noir and a Cabernet Sauvignon are both grapes, but they taste completely different and thrive in different conditions. Same thing with coffee. Pink Bourbon, Castillo, and Chiroso are all arabica, but the genetic differences between them create distinct flavor profiles, different levels of disease resistance, and unique growing requirements.

When you see a variety listed on a coffee bag, it's telling you something important about what's in your cup. Some varieties are prized for their complex flavors but are fragile and hard to grow. Others are workhorses that resist disease but might taste more neutral. The best specialty roasters are sourcing specific varieties because they know those genetics set the ceiling for what's possible in the cup.

Pink Bourbon: The Strawberry Sensation

Pink Bourbon showed up in Colombia seemingly out of nowhere about a decade ago, and it has become one of the most sought-after varieties in specialty coffee. The name comes from the pink color of the coffee cherries when they're ripe, which is unusual. Most coffee cherries are either red or yellow.

What Pink Bourbon Tastes Like

This is where Pink Bourbon gets interesting. When it's grown at high altitude and processed carefully, it produces some of the most intensely fruity, floral coffees you'll find. Think strawberry, raspberry, sometimes stone fruit like peach or apricot. There's often a candy-like sweetness and a tea-like body that makes it feel delicate and bright. The acidity is pronounced but not harsh, more like biting into fresh berries than citrus.

I've had Pink Bourbons that tasted so much like strawberry jam that I had to double-check I was actually drinking coffee. It's the kind of variety that makes people who think they don't like black coffee reconsider everything.

Growing Conditions and Challenges

Pink Bourbon thrives at high altitudes, typically above 1,700 meters. The cool temperatures and longer maturation time at elevation help develop those complex sugars that translate to fruit-forward flavors. It's moderately resistant to coffee leaf rust, which has devastated other varieties in Colombia, but it's not bulletproof.

The real challenge with Pink Bourbon is consistency. Because it's a relatively recent discovery and its genetic lineage isn't fully understood, there's some variation from farm to farm. Some producers are still figuring out the ideal picking times and processing methods to bring out the best in it. When they get it right, the results are spectacular. When they don't, it can taste muddled or lack that signature brightness.

Why Producers Are Planting It

Pink Bourbon commands premium prices in the specialty market because of its distinctive flavor profile. For smallholder farmers in Colombia, planting Pink Bourbon can mean earning two or three times what they'd get for a more common variety. That economic incentive is driving more producers to experiment with it, even though it requires more careful management than traditional varieties.

Castillo: The Workhorse with Hidden Depth

Castillo has a reputation problem in specialty coffee. It was developed by Cenicafé (Colombia's national coffee research center) in the early 2000s as a high-yielding, disease-resistant variety to help Colombian farmers survive the coffee leaf rust epidemic. Because it was bred for practicality rather than flavor, a lot of coffee people dismissed it as commodity-grade.

That's changing. When Castillo is grown at high altitude, processed thoughtfully, and roasted with care, it can produce surprisingly clean, balanced cups with genuine complexity.

What Castillo Tastes Like

Castillo won't blow your mind with wild fruit flavors like Pink Bourbon, but that's not the point. A well-grown Castillo has a chocolatey sweetness, mild acidity, and a balanced body that makes it incredibly approachable. Think brown sugar, milk chocolate, sometimes hints of red apple or caramel. The mouthfeel is smooth and creamy rather than tea-like.

It's the kind of coffee that works beautifully as an everyday drinker or as the base of a milk drink. The flavor profile is clear without being aggressive. If you've been drinking specialty coffee for a while and sometimes just want something comforting and uncomplicated, Castillo delivers that.

Growing Conditions and Disease Resistance

This is where Castillo shines. It was specifically engineered to resist coffee leaf rust, which is caused by a fungus that can wipe out entire crops. In regions where rust pressure is high, Castillo allows farmers to keep producing coffee without drowning their land in fungicides.

Castillo grows well at a range of altitudes, from about 1,200 to 2,000 meters. It's productive, which means farmers can harvest more coffee per hectare compared to older varieties like Typica or Caturra. For producers who need reliability and volume, Castillo is a lifeline.

Why It Deserves More Respect

The specialty coffee world is slowly coming around to Castillo. The reality is that climate change and increasing disease pressure are making it harder to grow finicky heirloom varieties at scale. Castillo proves that disease resistance and decent flavor don't have to be mutually exclusive.

Some of the best lots of Castillo are coming from farms that treat it like a specialty variety instead of a commodity crop. That means selective picking, careful processing, and paying attention to terroir. When producers put in that effort, Castillo can absolutely hold its own alongside more celebrated varieties.

Chiroso: The Rare Floral Anomaly

Chiroso is the outlier of this group. It's incredibly rare, wildly expressive in the cup, and expensive because of both. The variety was discovered in the town of Urrao in Colombia's Antioquia region, and for a long time it was only grown on a handful of farms.

What Chiroso Tastes Like

If Pink Bourbon is fruity and bright, Chiroso is floral and almost perfume-like. We're talking jasmine, bergamot, sometimes tropical fruit like lychee or passionfruit, with a delicate, silky body. The acidity is vibrant but refined, like a white tea or a high-end white wine. It's one of those coffees that makes you stop mid-sip and try to figure out what you're tasting because it doesn't fit the usual coffee flavor map.

I had a naturally processed Chiroso last year that tasted like rose water and mango. It was polarizing. Half the people who tried it couldn't get enough. The other half thought it was too weird. That's Chiroso in a nutshell.

Growing Conditions and Rarity

Chiroso is finicky. It needs high altitude, cool temperatures, and specific soil conditions to express its best characteristics. It's also low-yielding compared to varieties like Castillo, which means farmers produce less coffee per tree. That combination of difficulty and scarcity is why Chiroso commands some of the highest prices in Colombian specialty coffee.

Because it's so rare, most of the Chiroso on the market comes from just a few producing regions in Antioquia. Producers who grow it are usually experimenting with different processing methods (natural, honey, anaerobic) to see how far they can push the floral and fruity notes.

Why Producers Are Taking the Risk

Despite the challenges, more Colombian farmers are trying to get their hands on Chiroso seedlings. The reason is simple: it fetches premium prices in competitions and among roasters who specialize in experimental lots. A well-processed Chiroso can sell for three or four times the price of commodity arabica.

For small producers who have the right land and are willing to invest in careful cultivation, Chiroso represents a path to higher income and recognition in the specialty market. It's a gamble, but when it pays off, it pays off big.

How to Taste the Differences Between These Varieties

If you want to experience what we're talking about, the best way is to do a side-by-side tasting. Buy bags of Pink Bourbon, Castillo, and Chiroso from the same region if possible, all roasted to a similar level. Brew them using the same method and ratio.

Here's what to pay attention to:

Aroma: Smell each coffee before you taste it. Pink Bourbon should have a bright, fruity aroma. Castillo will smell more mellow and chocolatey. Chiroso will hit you with floral notes right away.

First sip: Focus on the acidity and brightness. Pink Bourbon and Chiroso will be more vibrant and juicy. Castillo will feel rounder and softer.

Body: How does the coffee feel in your mouth? Chiroso and Pink Bourbon tend to have lighter, tea-like bodies. Castillo has more weight and creaminess.

Finish: What lingers after you swallow? Pink Bourbon often leaves a sweet, berry-like aftertaste. Castillo finishes clean with chocolate or caramel notes. Chiroso's floral character can stick around for a surprisingly long time.

Doing this kind of tasting will make you a better coffee buyer. Once you know what Pink Bourbon tastes like, you'll recognize it when you try it at a cafe or order a new bag online.

The Bigger Picture: Why Variety Matters for Specialty Coffee

The focus on specific varieties is part of a larger shift in specialty coffee. Ten or fifteen years ago, most roasters just listed the country of origin and maybe the region. Now you'll see variety listed front and center on the bag because people are starting to understand that it's a key part of what makes each coffee unique.

This shift is good for everyone. Producers who grow sought-after varieties like Pink Bourbon and Chiroso can earn better prices and invest more in quality. Roasters get to work with coffees that have distinct, recognizable flavor profiles. And you get to drink coffees that actually taste different from each other instead of everything blending into generic "coffee flavor."

Variety also matters for the long-term sustainability of coffee farming. As climate change makes traditional growing regions less viable, having a diverse genetic pool of coffee plants with different strengths becomes critical. Castillo's disease resistance might become even more valuable in a warmer, wetter future. Pink Bourbon and Chiroso show that it's possible to create market demand for specialty genetics, which incentivizes farmers to keep experimenting instead of abandoning coffee altogether.

Where to Find These Varieties

Pink Bourbon is increasingly available from specialty roasters, especially ones that source from Colombia. It's not rare anymore, but it's also not everywhere. Expect to pay $18 to $25 for a 12-ounce bag from a quality roaster.

Castillo is harder to find sold as a single variety in the specialty market because of its reputation, but that's starting to change. Look for Colombian coffees from reputable roasters that list Castillo specifically and describe the tasting notes with care. If they're highlighting it by name, they probably sourced a good lot.

Chiroso is the hardest to track down and the most expensive. It shows up in limited releases, competition lots, and from roasters who specialize in rare microlots. When you do find it, expect to pay $25 to $40 or more for a bag. It's the kind of coffee you buy as a special occasion thing, not your daily drinker.

Frequently Asked Questions

Is Pink Bourbon actually a Bourbon variety?

Not exactly. Despite the name, Pink Bourbon's genetic lineage is still being studied. Some research suggests it might be a hybrid or mutation involving Bourbon genetics, but it's not a direct descendant of traditional Bourbon varieties. The pink cherry color and distinct flavor profile set it apart from classic Red or Yellow Bourbon.

Does Castillo always taste worse than heirloom varieties?

No. Castillo grown at high altitude and processed carefully can produce clean, balanced, genuinely enjoyable coffee. The perception that it tastes worse comes from the fact that a lot of Castillo is grown for volume at lower elevations and processed without much attention to quality. When producers treat it like specialty coffee, it performs surprisingly well.

Why is Chiroso so expensive compared to other Colombian coffees?

Chiroso is rare, low-yielding, and difficult to grow. The variety only thrives in specific conditions and produces less coffee per tree than more common varieties. That scarcity, combined with its unique floral flavor profile that fetches premium prices at auction, drives the cost up significantly.

Can I grow these varieties at home?

Technically yes, but it's not practical unless you live in a tropical region with the right altitude and climate. Coffee plants need specific conditions to thrive and produce fruit, including cool temperatures at high elevation, consistent rainfall, and well-draining soil. Even if you can grow a coffee plant as a houseplant, getting it to produce quality cherries is a different challenge entirely.

How do processing methods affect these varieties differently?

Each variety responds uniquely to different processing methods. Pink Bourbon and Chiroso tend to shine with experimental processes like natural or anaerobic because these methods amplify their fruity and floral characteristics. Castillo often performs best with washed processing, which highlights its clean, balanced profile. A naturally processed Pink Bourbon will taste wildly different from a washed one, even if they're from the same farm.

Final Thoughts

The variety of your coffee matters more than most people realize. Pink Bourbon, Castillo, and Chiroso represent three very different approaches to what arabica coffee can be: expressive and fruity, reliable and balanced, rare and floral. Each one has a place in specialty coffee, and understanding what makes them distinct will change how you think about what's in your cup.

Next time you're buying beans, look for the variety on the label. If it's Pink Bourbon, expect something bright and fruit-forward. If it's Castillo, give it a chance even if you've heard it's just a commodity variety. And if you see Chiroso, grab it while you can because it won't last long.

We've got a Colombian Pink Bourbon in stock right now that tastes like strawberries and brown sugar with a bright, juicy acidity that works beautifully as a pour over. If you want to taste what we've been talking about, that's a great place to start.