Pink Bourbon Blend · Lot 01

High in Colombia's western cordillera, eleven hectares slope between 1,570 and 1,700 metres in the hills of Cauca. Nine of those hectares are coffee — 47,000 trees across thirteen varieties. Cool ocean winds shape the climate; mist settles most mornings. It's been a working coffee farm for nearly fifty years.

Two generations of coffee work, refined harvest by harvest. Selective hand-picking — multiple passes per tree, only the deepest-red cherries taken — then float-sorting before the wet mill. The next generation brought engineering, cupping science and sealed-tank fermentation home; every batch is logged, every sip checked. Old patience, new precision.

Whole cherries rest on raised beds under cover, turned by hand for two weeks or more. Mountain air does the rest — slowly, patiently, in a climate that doesn’t reward rushed drying. As the fruit cures around the bean, it gives up its sugars and shapes the cup you’ll meet.