Limited Multi-Estate Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
Sourced from the highlands of Huila, this Pink Bourbon microlot captures the vibrant clarity and refined sweetness that have made the varietal one of Colombia’s most compelling modern cultivars. Grown in the Oporapa and Pitalito regions at elevations reaching over 1,800 meters, the cup is defined by syrupy structure, articulate acidity, and a clean, expressive profile that excels in precision brewing.
Carefully washed and covered sun-dried, this lot reveals layered sweetness reminiscent of red honey and raw cane juice, supported by bright, tea-like acidity. Subtle fruit notes of pear, apple, and dried apricot weave through the cup, while hints of lemon and brisk black tea provide lift and clarity. The result is a refined, pour-over–focused profile with elegant sweetness, gentle fruit expression, and a crisp, mouth-cleansing finish.
The Producer
This microlot is composed primarily of coffee from Manuel Antonio Peña’s farm, La Cumbra, located in the village of El Carmen in Oporapa, Huila. Sitting just above 1,800 meters, the 12-hectare farm includes approximately 7 hectares dedicated to coffee, with a diverse range of cultivars including Caturra, Tabi, and Pink Bourbon.
A smaller portion of the lot comes from a nearby farm owned by Hector Diaz, also located in the Oporapa/Pitalito region. While specific farm details are limited, both producers are members of the El Bombo cooperative, an organization supporting smallholder farmers across southern Colombia through quality-focused initiatives and cultivar development programs.
Pink Bourbon, known for its distinctive pinkish-orange cherry color, has been linked through genetic research to Ethiopian landrace varieties, helping explain its floral aromatics and refined acidity. Both contributing lots were selected for their elevated sweetness, clarity, and expressive cup quality.
The Roast
Light-Medium — Syrupy sweetness leads with notes of red honey and raw cane sugar, balanced by bright, articulate lemon acidity. Subtle fruit tones of golden pear, red apple, and dried apricot emerge alongside a clean, tea-like structure. The finish is crisp and refreshing, with lingering sweetness and delicate aromatic lift.
Medium — Sweetness deepens into toffee and caramelized sugar tones while maintaining clarity. Fruit notes become softer and more integrated, with pear and apple rounding into a balanced profile. The body becomes slightly fuller, while a black tea–like finish preserves the coffee’s clean, structured character.
The Method
Hario V60 • Chemex • Kalita Wave • Auto Drip
The Profile
Origin — Colombia (Renowned for high-altitude estates producing structured, fruit-forward specialty coffees)
Region — Oporapa, Pitalito, Huila (Southern Colombian highlands known for vibrant, fruit-forward specialty coffees)
Altitude — 1,800 m (High elevation supporting slow cherry maturation and articulate acidity)
Processing — Wet Process (Washed) (Enhances clarity, brightness, and structured sweetness)
Drying Method — Covered Sun-Dried (Protects delicate aromatics while ensuring even drying)
Cultivar Detail — Pink Bourbon (Rare varietal known for floral aromatics, bright acidity, and refined sweetness)
Grade — Excelso (High-quality Colombian classification with strong cup potential)
Screen Size — 15+ (Large, uniform beans for clean, balanced extraction)
Appearance — 0.2 Defects Per Sample (300 G) (Exceptionally clean)
Cupping Score — 89 Points (High-scoring cup with refined sweetness, vibrant acidity, and layered aromatics)
Farm Gate Certified — Coffee purchased directly from the farm or cooperative, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean coffee rests best 7–10 days post-roast for optimal flavor development
