Tangerine, orange
Produced by Diever Galindez in the Las Chinas area of San Agustín, Huila, this Pink Bourbon lot is grown at 1,800 MASL and processed at Las Juntas washing station. Known for its vibrant cup profile and refined acidity, Pink Bourbon continues to stand out as one of Colombia’s most sought-after varieties.
The processing method is carefully structured to build complexity and clarity. Cherries are harvested over three consecutive days, with controlled fermentation taking place before depulping. After an additional 20-hour dry fermentation in ceramic tiled tanks, the coffee is washed and slowly dried in solar dryers for up to 20 days, helping preserve sweetness and aromatic precision.
In the cup, this coffee delivers a clean and lively citrus profile, led by bright tangerine and sweet orange notes. The acidity is crisp and juicy, balanced by a smooth texture and elegant finish.
Tasting Notes: Tangerine and orange, with juicy acidity and a clean, sweet finish.
