Pinkies Out - Pink Ranger

Ana Maria Donneys is a coffee superstar. She's a Q grader with post-graduate studies in coffee agribusiness. She's also the visionary founder and CEO of Primitivo Farms, a collective of 5 farms in the Quindío region. She and her phenomenal team are a testament to the incredible results a science-driven approach can yield.

This coffee is fermented in carbon dioxide for 96 hours in cherry, and then is pulped and placed back in the tank for 24 more hours. The yeast Saccharomyces cerevisiae is added, converting sugars into esters and higher alcohols—the chemical compounds responsible for floral and fruity aromas. The result is exceptional aromatic depth with a fermentation that stays clean and consistent. 

We asked Ana to share more thoughts on this coffee, the significance of the name and anything else she'd like us to know. Here is her response.

Pink Ranger is part of our Ranger Line, a family of coffees born from our research and experimentation in fermentation. This line comes from our work with controlled fermentations using native yeast and bacterial consortia from the farm itself. By guiding the fermentation curve with intention and care, we’re able to highlight very intense, expressive fruity profiles while still maintaining clarity and balance in the cup.

As for the name, it actually came in a very organic and special way. When this coffee was first ready, we were cupping it alongside Cata Astronauta and the Yellow Rooster team during a visit to the farm. We all felt it had something bold, vibrant, and almost “exploratory” about it,  and the name Pink Ranger came up naturally in that shared moment. It resonated with everyone in the room, and from there, the Ranger Line was born as a way to name and group these new fermentation-driven developments.

For us, Pink Ranger represents curiosity, collaboration, and the joy of discovering new possibilities in coffee — always rooted in the farm, science, and teamwork.

Don't miss this phenomenal coffee!