MEET THE PRODUCER | Unlike many Colombian producers on our menu, César Llantén did not grow up on a coffee farm. Coffee wasn't the family business or his life's ambition, but all of that changed when he met his wife, Margarita. Margarita is part of a generational coffee-growing family in Huila, and César soon discovered his passion for the specialty crop. Today, he grows Pink Bourbon on about 90% of his farm, La Florida, and we have the great privilege of sharing one of those such lots with you today. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are floated to remove lower-density beans before being placed in a holding tank for 12 hours of aerobic fermentation. After their short stint in the tanks, the cherries are spread out on raised beds to sun-dry for 5-6 weeks, until 11% moisture content is achieved. TAKE A SIP | To be honest, we originally purchased this lot for use as a blend component - but it was so lovely on the cupping table, we couldn't resist the opportunity to let it stand on its own! Despite the natural processing and medium-impact fermentation, this coffee is very undeniably Pink Bourbon. Fruity, vibrant, and sugary-sweet, it encapsulates everything we love about the variety. Every flavor note is touched by sweetness: the citrus, sweet; the raspberries, like jam; and the stone fruit, like plums. ___________________________________________________________________________ Origin | San Adolfo, Huila, Colombia Producer | César Llantén Farm | La Florida Process | Natural Variety | Pink Bourbon Elevation | 1650 masl

MEET THE PRODUCER | Unlike many Colombian producers on our menu, César Llantén did not grow up on a coffee farm. Coffee wasn't the family business or his life's ambition, but all of that changed when he met his wife, Margarita. Margarita is part of a generational coffee-growing family in Huila, and César soon discovered his passion for the specialty crop. Today, he grows Pink Bourbon on about 90% of his farm, La Florida, and we have the great privilege of sharing one of those such lots with you today. TRUST THE PROCESS | After being handpicked at peak ripeness, the coffee cherries are floated to remove lower-density beans before being placed in a holding tank for 12 hours of aerobic fermentation. After their short stint in the tanks, the cherries are spread out on raised beds to sun-dry for 5-6 weeks, until 11% moisture content is achieved. TAKE A SIP | To be honest, we originally purchased this lot for use as a blend component - but it was so lovely on the cupping table, we couldn't resist the opportunity to let it stand on its own! Despite the natural processing and medium-impact fermentation, this coffee is very undeniably Pink Bourbon. Fruity, vibrant, and sugary-sweet, it encapsulates everything we love about the variety. Every flavor note is touched by sweetness: the citrus, sweet; the raspberries, like jam; and the stone fruit, like plums. ___________________________________________________________________________ Origin | San Adolfo, Huila, Colombia Producer | César Llantén Farm | La Florida Process | Natural Variety | Pink Bourbon Elevation | 1650 masl