#colombiacoffee

La Primavera. Pink Bourbon from Pitalito, Huila — one of Colombia's most celebrated coffee regions.

Grown at 1,500–1,600 masl on a six-hectare farm tended by José Oliver Galíndez, a pioneer of quality in the Huila region and one of its first trained cuppers. The lot was processed through a precise fermentation and double-wash protocol that lets the variety speak clearly.

In the cup: enzymatic fruit, chocolate base, red berries, citrus, and a creamy body with balanced acidity. 88.75 SCA.

Some vices are worth confessing.

The Ranch. Huila, Colombia. Navel.

Laura picks up a stack of pink bags. Pink is not decoration — it's the colour we use for a specific set of coffees. This one earned it.

The Ranch is managed by Cadefihuila, a cooperative of more than 3,500 coffee growers across 28 municipalities in Huila. Most own between two and three hectares and work as families at every stage: harvesting, processing, drying. The farm has operated as a space for experimentation and collaboration since 2013.

The variety is Navel, natural process, at 1,577 metres above sea level. The process is precise: cherries harvested at optimal ripeness, double fermentation — first 36 hours in bags, then another 36 hours submerged in mucilage prepared with a previous batch and fed with unrefined cane sugar for a month. After washing twice, a thermal shock at 60°C. Dried in dehumidifiers in five days.

SCA score: 88. Honorable mention at the Global Coffee Awards – Europe 2025 in Filter Experimental. Finalist in Experimental Espresso.

Villa Rubiela. Pitalito, Colombia.

Finca Villa Rubiela belongs to Fernando Vargas, a third-generation producer in the Huila region. He started working this land in 2011 — it was pasture and a few caturra plants. Over the years he introduced Pink Bourbon, refined his honey and washed processes, and built a coffee with a consistent identity.

The farm sits at 1,700 metres. The microclimate and soils of Pitalito do the rest.

This lot is a Pink Bourbon honey. Selective cherry picking, controlled aerobic fermentation, dried on raised beds for over two weeks. The process keeps the fruit on during drying, which transfers sweetness and body to the cup without losing clarity.

SCA score: 89.25. Two silver medals at the Global Coffee Awards – Europe 2025, Bordeaux, in the Honey/Filter and Flat White – Single Origin Traditional categories. Finalist in Espresso Single Origin Traditional.

Small batch. Villa Rubiela, Colombia.

San Agustín. León, Spain.

Small‑batch coffee roasting in Ponte Quetame, where every kilo passes through the hands of this family.