Poppy Soda

Limited EditionJuicy

A Pink Bourbon from Sebastian Ramirez in Quindio, Colombia, multi stage washed for high clarity. It drinks like lemonade with a soft floral lift and ripe peach underneath. 


Flavor Profile Juicy
Origin Colombia
Region Quindio
Producer / Farm Sebastian Ramirez, El Placer
Harvest 2026
Tasting notes Jasmine Tea, Lemonade, Peach
Altitude 1650-2000masl
Varietal Pink Bourbon
Process Multi Stage Washed
Intervention Level to confirm

Weight
Roast Profile

FROM ORIGIN TO CUP

Sebastian Ramirez grows this at El Placer in Quindio, in the heart of Colombia's coffee axis, at an altitude of 1650 to 2000 masl. Pink Bourbon is a natural mutation of the Bourbon variety, named after the pink cherries it produces, prized for delicate floral profile and a soda-like brightness. Run through a multi stage washed process, which moves the cherry through more than one controlled step before drying, the cup comes out precise and clean: lemonade and jasmine tea up front, ripe peach underneath, nothing muddy in the way.

Origin

Quindio sits in the heart of Colombia's coffee axis at an altitude between 1650 to 2000 masl. The high, cool elevation and terroir slows the cherries and builds the clarity and sweetness the lot is known for.

Varietal

Pink Bourbon, a natural mutation of the Bourbon variety named after its pink cherries. The variety prized for it's delicate florals and a juicy, almost soda-like brightness, and at this altitude it leans into lemonade, jasmine tea and ripe peach.

Processing

Multi stage washed. The cherries move through more than one controlled step before drying, and that extra care is what keeps the cup so clean and precise, letting the lemonade brightness and the jasmine florals come through clearly.

Intervention level

Medium. The multi stage wash involves more controlled steps than a single wash, so expect a guided, precise cup rather than terroir left entirely on its own.

NOTES IN THE CUP

The first sip lands like lemonade: bright, clean, a little fizzy on the tongue. Jasmine tea sits just behind it, floral and soft, the kind of note that makes you slow down. Then ripe peach fills in and rounds the whole thing off. As Filter the brightness stretches longer and the florals open up. As Espresso the peach turns syrupy and the body slightly thickens. Either way it stays expressive and easy to drink.

Notes: Lemonade, Jasmine Tea, Peach

Jasmine Tea
Peach

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THE DAK BREW GUIDE

These are the recipes we use every day at the roastery and showroom. We keep them simple on purpose: water, ratio, grind size. The coffee does most of the work when the basics are right. Every setup is different, so treat these as a starting point. Adjust based on what you’re tasting and what your equipment gives you.

• Ratio: 1:3
• Dose: 18g in (adjust as needed for your basket)
• Yield: 54g out
• Brew time: 35 seconds (use this as a guideline rather than a strict target)
• Pressure: 6 bars if possible, otherwise 9 bars
• Temperature: 94 degrees (if possible to change the temperature)
• Pre-infusion time: 5-10 seconds (if possible)

• Ratio: 1:18 • Dose: 15g in • Yield: 270ml out • Brew time: 3:00 – 3:30 minutes • Temperature: 96 degrees • Bloom with 75g of water for 1 minute • First pour to 170g, second pour to 270g

Water is 98% of your cup, so it changes everything. Mineral content varies between cities, neighbourhoods, and even seasons depending on which reservoir is supplying the tap. If your water is hard (above 150ppm), switch to a soft bottled water around 50ppm. Too soft is always better than too hard. The difference in the cup is immediate.

Ethiopian coffees
Ethiopian beans are more brittle and produce more fines when grinding. Too much agitation during brewing pushes those fines into the filter and slows everything down. Keep agitation low. If the cup still tastes over-extracted or the drawdown stalls, grind coarser and extend the ratio or brew time slightly to compensate.

The look of a shot
Naked portafilters show you what’s happening, but what you see has no reliable connection to what you’ll taste. A messy-looking shot can taste clean, and a photogenic one can taste flat. Taste every shot, even the ones outside your parameters, and adjust from there.

Crema
Crema is gas escaping coffee under pressure. It carries very few desirable flavour compounds and can actually taste harsh. Removing it will almost always improve the cup. With light roast espresso especially, ignore the crema and focus on what’s in the liquid.

Freezing coffee
Freezing keeps coffee at peak flavour, but roasted coffee can’t be thawed and refrozen without losing quality. Vacuum-seal in single doses before freezing. When you’re ready to brew, grind it frozen. Don’t let it thaw first. Every grinder handles frozen beans without issue, and the results are often better. One dose out, the rest stays sealed.