MICROLOT · GARZON - HUILA - COLOMBIA

From the hills of Garzon, Huila to your roaster

A washed Pink Bourbon worth reserving — grown at 1750 - 1,800 masl on rotating microlots in Huila, Colombia.

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Lot specification

OriginGarzon - Huila - Colombia

VarietyPink Bourbon

ProcessWashed

Altitude1750 - 1800 mast. masl

HarvestRotating Microlots

Cup score86.50 SCA

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Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast. Washed Garzon - Huila - Colombia Washed 1750 - 1800 mast.

SCA cup score

86.50 SCA

Cupping notes

Rose Cinnamon Dark Chocolate Orange

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The lot, in detail

One farm, one block, one washed lot.

Everything on this page traces back to a single microlot — not a blend of harvests or a regional average.

Villa Barbara Farm / Garzon - Huila - Colombia

The farm was originally bought by the grandparents, then passed down through the children and grandchildren. Today, Villa Barbara represents the 4th generation of coffee growers on this land — a family where the love of the countryside has been inherited across generations.

Specification

Learn more about this coffee

Garzon - Huila - Colombia
Sitting in the warm central of Huila along the Magdalena River, Garzón is one of the department's oldest coffee towns, with roots reaching back to the 18th century. Its microclimate runs several degrees warmer than Huila's cooler southern towns like Pitalito, giving coffee grown here a distinct character in the cup. Coffee is the backbone of the local economy — the single most important crop grown, and the main livelihood for the majority of the region's farming families.

Pink Bourbon
First found growing mysteriously in Huila, Colombia, Pink Bourbon has since spread to producers across the world. Despite the name, genetic research shows it isn't part of the Bourbon lineage at all — it belongs to the broader Ethiopian Landrace family, tracing back to coffee's origins. It's prized for its complex acidity and delicate floral notes, making it one of the most distinctive varieties grown in the region.

Rotating Microlots
Colombia
Thanks to its position near the equator and dramatic shifts in altitude, Colombia harvests coffee almost year-round. Huila's main growing zones each ripen on a slightly different calendar, so as one region's harvest winds down, another's is just beginning — keeping fresh-crop coffee flowing nearly every month of the year.

Washed
After picking, cherries are fed through a de-pulper to strip away the skin, then left to ferment briefly in tanks or troughs so the remaining fruit breaks down and rinses away cleanly. What's left is a seed wrapped only in its parchment shell — free of pectin and mucilage, ready to dry. It's a labor- and water-intensive method, but it rewards patience with a clean, articulate cup: bright citric or malic acidity and clear floral aromatics.

Raised-bed dried
Raised beds lift the parchment off the ground on screened, elevated tables, letting air move around the coffee from nearly every angle. That airflow means slower, more even drying — and when beds are shaded to soften direct sun exposure, it also protects the bean's cell structure from UV damage, preserving clarity in the final cup.

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