Colombia- La Leona Pink Bourbon

This Pink Bourbon natural comes from La Leona, the farm of Luz Helena Salazar in Armenia, Quindío — a landscape shaped by volcanic ash soils, steady rainfall, and warm, even tempe... Read More

This Pink Bourbon natural comes from La Leona, the farm of Luz Helena Salazar in Armenia, Quindío — a landscape shaped by volcanic ash soils, steady rainfall, and warm, even temperatures that sit between 18–28°C. Luz Helena is known for her precision in both harvesting and processing, and this lot reflects that care at every step.

Pink Bourbon itself is a standout variety: visually striking with its pink‑hued cherries and celebrated for its vibrant acidity and layered sweetness. Though its exact lineage is still debated, it’s widely believed to have originated as a high‑altitude mutation in Huila in the 1980s. Today, it’s prized for its expressive red fruit character and floral clarity.

At La Leona, only the ripest cherries are hand‑selected before being transported to Cofinet’s processing center, La Pradera. The team begins with float‑sorting to remove low‑density cherries, recycling and naturally filtering the water through vetiver grass beds to maintain an environmentally clean process.

The cherries then undergo a 45‑hour aerobic fermentation, a step that amplifies Pink Bourbon’s inherent fruit tones and aromatic lift. After fermentation, the coffee is dried on raised beds for about eight days, turned frequently to ensure even drying and to prevent over‑fermentation. This slow, controlled drying allows sugars from the fruit to fully infuse the seed, creating a cup that is intensely sweet, bright, and silky.