La Fortuna is a celebrated farm nestled in the volcanic soils of the Bruselas district in Huila, Colombia, grown at elevations between 1,700 and 1,800 meters in the village of El Bombonal. Known for achieving record-breaking auction prices, the farm has become a benchmark for high-altitude specialty coffee in the region. This lot features Pink Bourbon, a rare Ethiopian landrace variety prized for its vibrant acidity and complex floral character, its striking salmon-pink cherries yielding a cup that feels closer to the ancient coffees of East Africa than a typical Colombian profile. For this lot, harvested cherries first underwent an initial 6-12 hour whole-cherry fermentation before being depulped and transferred to open tanks for a secondary fermentation of 18-24 hours with mucilage intact. The beans were then fully washed and laid out to dry on raised beds until reaching optimal moisture. This dual-phase washed process brings remarkable clarity and texture to the cup.

La Fortuna is a celebrated farm nestled in the volcanic soils of the Bruselas district in Huila, Colombia, grown at elevations between 1,700 and 1,800 meters in the village of El Bombonal. Known for achieving record-breaking auction prices, the farm has become a benchmark for high-altitude specialty coffee in the region. This lot features Pink Bourbon, a rare Ethiopian landrace variety prized for its vibrant acidity and complex floral character, its striking salmon-pink cherries yielding a cup that feels closer to the ancient coffees of East Africa than a typical Colombian profile. For this lot, harvested cherries first underwent an initial 6-12 hour whole-cherry fermentation before being depulped and transferred to open tanks for a secondary fermentation of 18-24 hours with mucilage intact. The beans were then fully washed and laid out to dry on raised beds until reaching optimal moisture. This dual-phase washed process brings remarkable clarity and texture to the cup.