Suitable for all brewing methods.
Roasters Notes: Raspberry, Cocoa, Caramilk
| Producer: | Cristian Campo Figueroa |
| Farm: | Villa Aroma |
| Region: | La Plata, Huila |
| Varietal: |
Pink Bourbon |
| Processing: | Natural |
| Altitude: |
1,700 - 1,900 MASL |
Villa Aroma’s Huila estate continues the covenant first forged in Cauca. Set upon the high ridges near La Plata, the farm draws strength from volcanic soil and cool night air, cultivating the elusive Pink Bourbon. Once thought a union of Red and Yellow Bourbon, its lineage is now traced to Ethiopia, a bloodline spoken of more in reverence than certainty.
The variety offers both gift and burden. It yields little, demands distance from other cultivars, and ripens in a pale blush easily mistaken for immaturity. Across Huila, these trees rise between 1,600 and 1,900 MASL, where the air thins, sugars build, and the fruit matures without excess.
For this lot, cherries are taken only at their most precise stage. They are left whole to dry beneath the sun, where native yeasts and the fruit’s own sugars shape a slow, natural fermentation. The result bears a vivid tension of tropical fruit and citrus brightness held within a clean, composed structure.
The lot is then sorted with care. Floating casts aside the weak, density separates the strong, and the beans are raised beneath guarded light until the moisture steadies near eleven percent. Each measure is an act of restraint, preserving the fruit’s quiet intricacy.
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