Producer and Region

This coffee comes from Finca Las Flores in Acevedo, Huila, grown between 1600 and 1750 meters above sea level.

The farm is led by Jhoan Vergara and his brothers. Jhoan studied agronomy and coffee processing, bringing new knowledge back to the farm. Together they introduced varieties such as Pink Bourbon, Java, Maracaturra, Tabi and Bourbon Sidra. Carlos and Diego focus on fermentation and drying, while Jhoan leads experimentation and quality development.

In 2019 Jhoan won first place in the Master of Coffee competition with his Pink Bourbon, later presenting the coffee internationally. The farm now stands as a benchmark for high quality lots from Huila.

Variety

Pink Bourbon is genetically closer to Ethiopian landrace varieties than traditional Bourbon. It is known for clarity, florals and high cup quality.

Cultivation and Processing

Cherries are handpicked and sorted. Fermentation includes 36 hours anaerobic, 12 hours oxidation, then another 36 hours anaerobic after depulping.

Drying is done in a dehumidifier for about 36 hours to reach 11 percent moisture.
Controlled drying helps stabilise structure and preserve aromatics.

Decaffeination uses the Sugar Cane EA method, where ethyl acetate derived from sugarcane gently removes caffeine while keeping the structure and aromatics intact.

Flavour Profile

The quality of this decaffeinated lot is top notch. We found a wide range of flavour characteristics, from soft white fruit like pear to lively spices such as lemongrass and ginger. A fresh herbal quality runs through the cup, reminding us of sage.