La Muralla Pink Bourbon is a washed community micro lot from San Agustín in southern Huila, produced by three young coffee growers — Hermilda Bolaños, Edwin Astudillo, and Ilmer Ivan Gomez. Together, they combined their Pink Bourbon harvests into a single lot with a shared focus on quality, structure, and clarity in the cup. “Pink Bourbon can sometimes feel loud or overly expressive. This lot does the opposite. It’s layered, sweet and incredibly structured, with a finish that keeps shifting long after the cup has cooled.” / Oskar, Co-founder of Standout Coffee Grown at 1,900 meters above sea level, this coffee reflects the high-elevation conditions of the region with a profile that feels both expressive and precise. In the cup we find an intense sweetness of blood orange, bright limeade-like acidity, and the classic Pink Bourbon character of soft stone fruit and caramel sweetness. The finish is long and layered with notes of raspberry and fresh lime juice. The cherries are hand-picked at peak ripeness, floated to remove defects, and depulped on the same day as harvest. The coffee then undergoes 24 hours of dry fermentation in tiled tanks before being carefully dried on raised beds until reaching a final moisture content of around 10.5%. Producer: Hermilda Bolaños, Edwin Astudillo & Ilmer Ivan Gomez Region: San Agustín, Huila, Colombia Variety: Pink Bourbon Process: Washed Fermentation: 24h dry fermentation in tile Drying: Raised beds Altitude: 1,900 MASL This coffee works beautifully both as filter and competition-style espresso, where the sweetness and citrus-driven structure become even more pronounced.

La Muralla Pink Bourbon is a washed community micro lot from San Agustín in southern Huila, produced by three young coffee growers — Hermilda Bolaños, Edwin Astudillo, and Ilmer Ivan Gomez. Together, they combined their Pink Bourbon harvests into a single lot with a shared focus on quality, structure, and clarity in the cup. “Pink Bourbon can sometimes feel loud or overly expressive. This lot does the opposite. It’s layered, sweet and incredibly structured, with a finish that keeps shifting long after the cup has cooled.” / Oskar, Co-founder of Standout Coffee Grown at 1,900 meters above sea level, this coffee reflects the high-elevation conditions of the region with a profile that feels both expressive and precise. In the cup we find an intense sweetness of blood orange, bright limeade-like acidity, and the classic Pink Bourbon character of soft stone fruit and caramel sweetness. The finish is long and layered with notes of raspberry and fresh lime juice. The cherries are hand-picked at peak ripeness, floated to remove defects, and depulped on the same day as harvest. The coffee then undergoes 24 hours of dry fermentation in tiled tanks before being carefully dried on raised beds until reaching a final moisture content of around 10.5%. Producer: Hermilda Bolaños, Edwin Astudillo & Ilmer Ivan Gomez Region: San Agustín, Huila, Colombia Variety: Pink Bourbon Process: Washed Fermentation: 24h dry fermentation in tile Drying: Raised beds Altitude: 1,900 MASL This coffee works beautifully both as filter and competition-style espresso, where the sweetness and citrus-driven structure become even more pronounced.