Farm: La Esperanza Variety: Pink Bourbon Region: Bajo Horizonte, Suaza, Huila, Colombia Altitude: 1,600-1,800 Meters Above Sea Level Process: Honey Harvest: Oct.-November 2024 Notes: Papaya, honeysuckle, viscous & tropical . Don José Ramirez has won the Copa de Oro regional cup competition this year with this undoubtedly brilliant Pink Bourbon. His honey processed lot is rich with tropical fruit whilst mainting a poignant acidity. The cup is fragrant with articulated melon sweetness, notes of yellow cherry, mango, papaya and a persistent syrupy citrus. The profile oscilates in waves between sugar-cane, chamomile florality to bright lime-like notations. As the cup cools, this PinkB seemlessly harmonizes white peach and honeysuckle for a delicate and elongated finish. José Ever Muñoz has been cultivating coffee since 2012. He is in his forties now and manages his farm with his wife, Fernanda. They have two children, Sergio and Emmilie. José is a member of La Cooperative Divino Niño del Horizonte, the largest association of farmers that work with our importing partner Osito. They are the most formal and structured as well. These ~100 producers are all in Suaza, Huila and mostly in the veredas of Horizonte, Divino Niño, Las Delicias and Fatima. Osito puts on a cup competition every year in Huila, Colombia. They invite farmers from all over to enter and showcase their very best. In 2021, José took 8th place with his washed Caturra and in 2022, topped that with his washed Pink Bourbon and took 5th place in the Central Division. This last season in late 2024, Jose placed 1st in his division at the Copa de Oro competition with his honey-processed Pink Bourbon! This coffee was first fermented in cherry for 24 hours in a tank, gently de-pulped and fermented for another 30 hours, washed & then dried on raised beds inside a parabolic dryer for about one month until the moisture reached approximately 10.5%. The results make for a well distinguished & rich sweetness. There's a limited supply of this lot. Last roast of this outstanding lot was on June 2nd. A few bags remaining. Our coffees are best with some rest off roast, 3-7 weeks post roast is a great window to brew within.

Farm: La Esperanza Variety: Pink Bourbon Region: Bajo Horizonte, Suaza, Huila, Colombia Altitude: 1,600-1,800 Meters Above Sea Level Process: Honey Harvest: Oct.-November 2024 Notes: Papaya, honeysuckle, viscous & tropical . Don José Ramirez has won the Copa de Oro regional cup competition this year with this undoubtedly brilliant Pink Bourbon. His honey processed lot is rich with tropical fruit whilst mainting a poignant acidity. The cup is fragrant with articulated melon sweetness, notes of yellow cherry, mango, papaya and a persistent syrupy citrus. The profile oscilates in waves between sugar-cane, chamomile florality to bright lime-like notations. As the cup cools, this PinkB seemlessly harmonizes white peach and honeysuckle for a delicate and elongated finish. José Ever Muñoz has been cultivating coffee since 2012. He is in his forties now and manages his farm with his wife, Fernanda. They have two children, Sergio and Emmilie. José is a member of La Cooperative Divino Niño del Horizonte, the largest association of farmers that work with our importing partner Osito. They are the most formal and structured as well. These ~100 producers are all in Suaza, Huila and mostly in the veredas of Horizonte, Divino Niño, Las Delicias and Fatima. Osito puts on a cup competition every year in Huila, Colombia. They invite farmers from all over to enter and showcase their very best. In 2021, José took 8th place with his washed Caturra and in 2022, topped that with his washed Pink Bourbon and took 5th place in the Central Division. This last season in late 2024, Jose placed 1st in his division at the Copa de Oro competition with his honey-processed Pink Bourbon! This coffee was first fermented in cherry for 24 hours in a tank, gently de-pulped and fermented for another 30 hours, washed & then dried on raised beds inside a parabolic dryer for about one month until the moisture reached approximately 10.5%. The results make for a well distinguished & rich sweetness. There's a limited supply of this lot. Last roast of this outstanding lot was on June 2nd. A few bags remaining. Our coffees are best with some rest off roast, 3-7 weeks post roast is a great window to brew within.