Roast Level: LIGHT
Tasting notes: Mango, red papaya, honey, white peach

In the lush hillsides of southern Huila, in the towns of Pitalito and Acevedo, a group of smallholder farmers cultivate one of Colombia’s most distinctive coffees: Pink Bourbon. This rare variety—locally known as Borbon Rosado—has taken root in the region over the past decade, drawn by its stunning floral character and sparkling clarity, reminiscent of Ethiopian washed coffees.

The producers from Azahar Coffee handpick ripe cherries grown at elevations between 1650 and 1750 meters. Each lot undergoes a meticulous two-step fermentation: first, 42 hours in cherry, then 96 hours in tanks after de-pulping. The coffee is then dried slowly in covered patios known as marquesinas for up to 20 days—an intentional process that amplifies the coffee’s complexity.

What emerges is a blend of micro-lots, woven together with care and precision. The result is a cup that speaks to the craft of southern Huila: bright, floral, and deeply expressive.

Elevation: 1650-1750M
Varietals: Pink Bourbon
Milling Process: Washed
Drying Process: Drying Patio