COLOMBIA PINK BOURBON

After harvest, this “Pink Bourbon” coffee undergoes a unique natural processing method, fermenting submerged in water for 96 hours, followed by 48 hours in a mechanical dryer and 14 days of rest in a drying shed. This process enhances the varietal’s distinct flavors, resulting in a clean yet complex profile—more like a “funky washed” than a traditional natural.

Villa Pastora Farm, located in Palestina, Huila, was established in the 1980s by Pastora Anacona, grandmother of Gerson Mora, marking the start of a three-generation coffee legacy. Today, the farm, managed by Álvaro Mora, remains dedicated to high-quality, sustainable coffee production. Beyond cultivation, it serves as a community hub, employing locals and providing fermentation and drying services to neighboring farmers. Through collaborations like the Delagua Project, Villa Pastora continues to expand its reach while honoring its family-driven tradition.