- Variety: Pink Bourbon - Country: Colombia - Region: Santa Maria, Huila - Process: Washed - Altitude: 2050 MASL - Harvest: December 2025 - Producer: Luis Enrique Cuellar & Robinson Cuellar - Farm: Finca La Pradera - Roast Level: Light In the cup We taste delicate white florals and peach tea. This coffee has a light body and a clean finish with a nice citric acidity. Clean Funky Terroir Experimental About The Producer Luis Enrique and Robinson are a dynamic duo in San Huila: Luis manages the plots and commercialization of the coffee while Robinson manages the processing and drying. Their individual strengths complement each other very well, resulting in fantastic crops each harvest. Processing Once the harvested cherries arrive at the wet-mill, they are left to ferment for 24 hours as whole cherries in fresh water. They are then floated to remove any underripe or overripe outliers prior to de-pulping. The coffee parchment is then fermented again and dried for approximately 48-52 hours. After a thorough washing to remove any lingering mucilage, the coffee is dried in a traditional greenhouse structure for 18-25 days. Variety Pink Bourbon is a variety primarily grown in Huila. Though newer than other varietals, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace. Transparency We Paid $16.5 USD/KG Roasted Costs $22.47 USD/KG This is our second time featuring a coffee from Luis Enrique and Robinson. His pink bourbon is always clean, floral and citric. In the cup we get grapefruit, delicate white florals and peach like acidity. This coffee is clean with a floral finish.

- Variety: Pink Bourbon - Country: Colombia - Region: Santa Maria, Huila - Process: Washed - Altitude: 2050 MASL - Harvest: December 2025 - Producer: Luis Enrique Cuellar & Robinson Cuellar - Farm: Finca La Pradera - Roast Level: Light In the cup We taste delicate white florals and peach tea. This coffee has a light body and a clean finish with a nice citric acidity. Clean Funky Terroir Experimental About The Producer Luis Enrique and Robinson are a dynamic duo in San Huila: Luis manages the plots and commercialization of the coffee while Robinson manages the processing and drying. Their individual strengths complement each other very well, resulting in fantastic crops each harvest. Processing Once the harvested cherries arrive at the wet-mill, they are left to ferment for 24 hours as whole cherries in fresh water. They are then floated to remove any underripe or overripe outliers prior to de-pulping. The coffee parchment is then fermented again and dried for approximately 48-52 hours. After a thorough washing to remove any lingering mucilage, the coffee is dried in a traditional greenhouse structure for 18-25 days. Variety Pink Bourbon is a variety primarily grown in Huila. Though newer than other varietals, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace. Transparency We Paid $16.5 USD/KG Roasted Costs $22.47 USD/KG This is our second time featuring a coffee from Luis Enrique and Robinson. His pink bourbon is always clean, floral and citric. In the cup we get grapefruit, delicate white florals and peach like acidity. This coffee is clean with a floral finish.