Wilson Ortega Muñoz – El Naranjo, Pink Bourbon This washed Pink Bourbon comes from Wilson Ortega Muñoz's farm El Naranjo, in Arauca, San Agustín, Huila, grown at 1,800 metres above sea level. In the cup, a juicy and light-bodied coffee with red currant, passionfruit, and honeyed sweetness. The coffee is clean and lively – the fruitiness typical of Pink Bourbon comes through clearly, without too heavy a body. El Naranjo is a three-hectare family farm run by Wilson together with his wife Milvia. Wilson grew up in the countryside as part of a third-generation farming family, and his entire life has been intertwined with the land – first with sugarcane, later with coffee. After difficult years, Wilson and Milvia turned to coffee, and the family's small plot gradually grew as they bought more land from relatives. It became a shared family project. The coffee is carefully processed: cherries are picked at peak ripeness roughly every three weeks and left to ferment overnight in a wooden hopper. The next morning the beans are de-pulped and undergo a wet fermentation of up to 38 hours, after which they're rinsed four times to remove the remaining mucilage. Finally, the coffee is spread evenly on raised beds to dry for 15–20 days. Wilson and Milvia have also actively taken part in courses on farm waste management, organic fertiliser production, and processing – always with the aim of improving quality and taking care of the environment. They're not just producing delicious coffee, but building a sustainable livelihood for years to come. Fun fact: Pink Bourbon gets its name from the unusual, pink colour of its cherries – rather than the typical red. For a long time, the variety was thought to be a cross between red and yellow Bourbon, but newer genetic research suggests Pink Bourbon actually descends from an Ethiopian wild coffee lineage. The "Bourbon" name is therefore somewhat misleading, but it has become so established that it has stuck. The variety has become especially popular in Huila because of this distinctive, fruit-forward cup profile.

Wilson Ortega Muñoz – El Naranjo, Pink Bourbon This washed Pink Bourbon comes from Wilson Ortega Muñoz's farm El Naranjo, in Arauca, San Agustín, Huila, grown at 1,800 metres above sea level. In the cup, a juicy and light-bodied coffee with red currant, passionfruit, and honeyed sweetness. The coffee is clean and lively – the fruitiness typical of Pink Bourbon comes through clearly, without too heavy a body. El Naranjo is a three-hectare family farm run by Wilson together with his wife Milvia. Wilson grew up in the countryside as part of a third-generation farming family, and his entire life has been intertwined with the land – first with sugarcane, later with coffee. After difficult years, Wilson and Milvia turned to coffee, and the family's small plot gradually grew as they bought more land from relatives. It became a shared family project. The coffee is carefully processed: cherries are picked at peak ripeness roughly every three weeks and left to ferment overnight in a wooden hopper. The next morning the beans are de-pulped and undergo a wet fermentation of up to 38 hours, after which they're rinsed four times to remove the remaining mucilage. Finally, the coffee is spread evenly on raised beds to dry for 15–20 days. Wilson and Milvia have also actively taken part in courses on farm waste management, organic fertiliser production, and processing – always with the aim of improving quality and taking care of the environment. They're not just producing delicious coffee, but building a sustainable livelihood for years to come. Fun fact: Pink Bourbon gets its name from the unusual, pink colour of its cherries – rather than the typical red. For a long time, the variety was thought to be a cross between red and yellow Bourbon, but newer genetic research suggests Pink Bourbon actually descends from an Ethiopian wild coffee lineage. The "Bourbon" name is therefore somewhat misleading, but it has become so established that it has stuck. The variety has become especially popular in Huila because of this distinctive, fruit-forward cup profile.