Huila, Colombia

Coconut. Pineapple. Mojito.

Anaerobic Co-Ferment, Pink Bourbon

Las Palmas, 1650MASL

Description

Crafted with care in Acevedo, Huila, this Pink Bourbon is more than a coffee—it’s a celebration of Colombian process ingenuity. Grown at 1,650 meters on Finca Las Palmas, this exceptional lot from Brayan Alvear and his family showcases a bold new vision for fermentation and flavor.

Process & Innovation

Each batch begins with select ripe Pink Bourbon cherries, carefully chosen for peak sweetness. These cherries then undergo a 144-hour anaerobic co-fermentation with dehydrated coconut and coconut water—an inventive touch that layers the beans with lush tropical undertones.

Post-fermentation, the beans are sun-dried for 30 days alongside lemon peel, combining traditional sun exposure with mechanical drying to balance depth and brightness. The result is a cup with a crisp, citric edge and unmistakable tropical charm.

Finally, the coffee is stabilized for 45 days in GrainPro bags to harmonize and lock in its vivid profile before milling.

Cup Profile

In the cup, expect an expressive medley of fresh coconut, juicy pineapple, and a cool mojito-like brightness. A silky body meets vibrant acidity, delivering a clean, refreshing finish that lingers long after the last sip.

200g Bags