Variety: 100% Pink Bourbon Region: Santa Maria, Huila, Colombia Elevation: 2,050 meters Harvest: July-August 2024 Process: Washed, Hyper Light Honey Notes: Tropical, citrus, fruit medley, syrupy, juicy. This cup is rich with honeyed fruit aeromatics and a medley of jammy preserves. Simply put, this is a fruit bomb. This particular Pink B. carries a candied aftertaste and a smooth feel. Some notes include: golden raisin, pineapple, rainier cherry, and peach. This cup is full of fruit pulp and subtle floral accents. Finca La Pradera is located in Santa Maria, Huila, Colombia, and is managed by Luis Enrique Cuellar and his brother Robinson. The farm consists of 6 hectares of land, with 3.5 hectares dedicated to growing coffee, sits at an elevation of 2,050 m.a.s.l, and has around 13,000 coffee trees in production, with varieties ranging from Caturra and Pacamara to the more exotic Pink Bourbon, Chiroso and Geisha varieties. Upon arriving at the wet-mill, the cherries are left to ferment for 24 hours, after which they are floated to remove under/over-ripes and then de-pulped and left to ferment, and dry for another 48-52 hours. Upon washing (in which they leave a little bit of mucilage), the coffee is dried in a traditional greenhouse structure for anywhere from 18-25 days, depending on the weather. Luis Enrique is an agronomist by trade and manages the plots and commercializing of the coffee, while Robinson manages the processing and drying, complementing each other with their individual strengths. In years past, when there was less production, the picking was a family affair. However, with the trees now as adults, they hire pickers, but they are paid wages far above the average to ensure only ripe cherries are selected (~40% above the average). A rare find in the world of so many great producers, we are honored to work with Luis this year and share his diligently produced coffee with you. Last roast October 28th. A few bags left. Best cupped/brewed two weeks+ after roast date.

Variety: 100% Pink Bourbon Region: Santa Maria, Huila, Colombia Elevation: 2,050 meters Harvest: July-August 2024 Process: Washed, Hyper Light Honey Notes: Tropical, citrus, fruit medley, syrupy, juicy. This cup is rich with honeyed fruit aeromatics and a medley of jammy preserves. Simply put, this is a fruit bomb. This particular Pink B. carries a candied aftertaste and a smooth feel. Some notes include: golden raisin, pineapple, rainier cherry, and peach. This cup is full of fruit pulp and subtle floral accents. Finca La Pradera is located in Santa Maria, Huila, Colombia, and is managed by Luis Enrique Cuellar and his brother Robinson. The farm consists of 6 hectares of land, with 3.5 hectares dedicated to growing coffee, sits at an elevation of 2,050 m.a.s.l, and has around 13,000 coffee trees in production, with varieties ranging from Caturra and Pacamara to the more exotic Pink Bourbon, Chiroso and Geisha varieties. Upon arriving at the wet-mill, the cherries are left to ferment for 24 hours, after which they are floated to remove under/over-ripes and then de-pulped and left to ferment, and dry for another 48-52 hours. Upon washing (in which they leave a little bit of mucilage), the coffee is dried in a traditional greenhouse structure for anywhere from 18-25 days, depending on the weather. Luis Enrique is an agronomist by trade and manages the plots and commercializing of the coffee, while Robinson manages the processing and drying, complementing each other with their individual strengths. In years past, when there was less production, the picking was a family affair. However, with the trees now as adults, they hire pickers, but they are paid wages far above the average to ensure only ripe cherries are selected (~40% above the average). A rare find in the world of so many great producers, we are honored to work with Luis this year and share his diligently produced coffee with you. Last roast October 28th. A few bags left. Best cupped/brewed two weeks+ after roast date.