Ana María Donneys, Pink Ranger Honey Pink Bourbon & Caturra - Colombia

Name: Ana María Donneys, Pink Ranger
Region: Circasia, Quindío, Colombia
Farm: Finca La Primavera
Processing: Honey Anaerobic
Varieties: Pink Bourbon, Caturra
Altitude: 1,450 MASL
Notes: strawberry yogurt, magnolia, pink lady apple, papaya finish

Brew Ratios: For pourovers, try a 1:14 coffee-to-water ratio. 196˚F water, coarse grind ~950-1000 microns.

Start with a 1:2.1 ratio for espresso. 198˚F

About this coffee:

We’re excited to share this coffee with you because it’s a true expression of the science, research, and innovation driving Ana and her team’s work at Café Primitivo.

This process represents a highly controlled and intentional approach to coffee fermentation, designed to create maximum aromatic complexity and balanced sweetness. The coffee undergoes a long, oxygen-free (anaerobic) fermentation inside sealed tanks filled with carbon dioxide—first for 96 hours in cherry, then pulped and returned to the tank for an additional 24 hours.

During this time, a consortium of lactobacilus and native yeast plays a key role, converting sugars into aromatic compounds like esters and higher alcohols. These compounds are responsible for the coffee’s floral and fruit-forward character, resulting in layered notes of rose, jasmine, strawberry, and cherry.

By introducing this specific consortium, the fermentation remains clean and consistent, preventing the development of unwanted acids that can create sour or off flavors. Instead, the process encourages the formation of lactic and citric acids, producing a bright, juicy acidity that beautifully complements the coffee’s natural sweetness.

From Ana:
"Estamos usando consorcio de lactobacilus y levadura (en mayor medida que bacterias lacticas) del banco de microorganismos separados en el laboratorio de la Universidad del Quindío. Nos aliamos para seguir buscando el mejor desarrollo en unión con la academia para diseñar las curvas fermentativas que resalten los atributos de nuestro terroir.
Está inoculación se hace en la segunda fermentación. Llevando las levaduras a un mayor estrés y por ende el resultado de notas frutales intensas." 

Translation:
"We are using a consortium of lactobacillus and yeast (to a greater extent than lactic bacteria) from the bank of microorganisms separated in the laboratory of the University of Quindío. We partner with the university to continue seeking the best development in conjunction with academia to design fermentation curves that highlight the attributes of our terroir.
This inoculation is done in the second fermentation. Bringing the yeasts to greater stress and therefore the result of intense fruity notes.

About Ana: 

Ana María Donneys is a 5th generation coffee grower from Quindio, Colombia. She took over her family's coffee business after her grandfather passed away in 2019. She always heard how hard it was to produce coffee, so after selling her harvest for under the cost of production, she left to Bogota to look for a brighter future. There, she read about the opportunities that one could have if they focused on quality in coffee. Café Primitivo was started in 2020 to honor her family's legacy, especially her grandfather, Primitivo Correal Barrios and to focus on specialty coffee.

Ana María is a Certified Q-Arabica Grader and the co-founder of IWCA Colombia, (International Women Coffee Alliance). IWCA Colombia offers a way of sharing knowledge and bringing people in all the coffee value chain together to create opportunities for women and young coffee producers in Colombia. Being a woman in charge of her farms doesn't come without its challenges but Ana has persevered and has surrounded herself with the people that will collectively do the work with mutual respect. She is committed to producing the best quality of specialty coffee, with certified agricultural, social and environmental practices. 

We saw this firsthand when we visited her farm. The way she and her team interact is with sincerity, mutual respect, and a vision for everyone to thrive in this industry.

What excites us about working with Ana is that she is a young visionary with an open heart and truly wants coffee to change the lives of those involved in getting the final product into your cup. She's involved with inspiring the next generation and always curious about how to continue to improve quality.  

Bags are 10 oz. and 2# Jars are 100 grams