From source to sip
The story behind your next cup.
High in the Cordillera Central, the municipality of La Argentina sits among the most quality-obsessed coffee communities in Huila. Here, producer Eduardo Armero Martinez, twice named Colombia's best cupper, draws on Pink Bourbon and a patient two-stage ferment to coax tropical sweetness from a small batch of cherries.
Huila is one of Colombia's most decorated coffee departments, a steep landscape of nutrient-rich volcanic soils, moderate rainfall, and cool mountain nights that slow cherry maturation and concentrate sweetness. Colombia ranks among the world's largest arabica producers, and Huila's smallholders have earned a reputation for chasing cup quality rather than volume, embracing new varieties and processing methods ahead of much of the country.
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The Coffee Story
The SourceHuila's Quality-Obsessed Highlands
Huila is one of Colombia's most decorated coffee departments, a steep landscape of nutrient-rich volcanic soils, moderate rainfall, and cool mountain nights that slow cherry maturation and concentrate sweetness. Colombia ranks among the world's largest arabica producers, and Huila's smallholders have earned a reputation for chasing cup quality rather than volume, embracing new varieties and processing methods ahead of much of the country.
This lot comes from a cluster of farms in the municipality of La Argentina, tended by Eduardo Armero Martinez. A meticulous producer recognized twice as Colombia's best cupper, he grows Pink Bourbon near 1,700 meters, where the thinner air and steady cool nights reward careful work with clarity and depth. Read more about how altitude shapes a coffee's character .
The CraftA Two-Stage Honey Ferment
Pink Bourbon is a rare cousin of Red and Yellow Bourbon, prized for its floral aromatics, lively acidity, and tropical sweetness. Eduardo's processing builds on those traits with a deliberate double ferment. Whole cherries first macerate in sealed bags for roughly 36 hours, then the coffee is depulped and ferments again in its own sticky mucilage for about 24 hours. Skipping the wash, the beans dry slowly on raised beds with that golden mucilage still clinging, a honey process that layers in caramel sweetness. Learn how different processing methods change the cup .
We roast this coffee to City+, a level that keeps the fruit and floral notes intact while building a rounded, syrupy body. The roast tempers the variety's natural zestiness without flattening it, holding the line between brightness and sweetness so neither overwhelms the other.
The CupTropical, Floral, and Clean
The honey ferment pushes this cup toward ripe fruit from the first sip. Apricot and stone fruit lead, lifted by a citrusy snap of pink grapefruit and a thread of passion fruit. Underneath runs a steady current of wildflower honey sweetness that carries the syrupy, medium-full body.
As it cools, the florality of Pink Bourbon comes forward, and the finish turns crisp and clean, tea-like, with the candy-sweet ripeness lingering well past the last sip.
