MICROLOT · GARZON - HUILA - COLOMBIA

From the hills of Garzon, Huila to your roaster — a washed Pink Bourbon worth reserving

A washed Pink Bourbon worth reserving — grown at 1,750 masl at Bella Vista in Garzón, Huila, Colombia.

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Lot specification

OriginGarzon - Huila - Colombia

VarietyPink Bourbon

ProcessWashed

Altitude1750mts masl

HarvestRotating Microlots

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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.

Bella Vista / Garzon - Huila - Colombia

Growers: Alexander Calderón and Marlen Hernández
The farm was originally bought by the grandparents, then passed down through the children and grandchildren. Today, Bella Vista represents the 3rd generation of coffee growers now living 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
Huila is Colombia's top coffee-producing department, responsible for roughly a fifth of the country's total output. Wedged between the Central and Eastern Andes along the upper Magdalena River valley, its dramatic range of altitudes and microclimates — from warm river towns to cool mountain slopes — lets neighboring municipalities produce coffees with genuinely different character from one another, even just a few kilometers apart.

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.

Patio Dried
Patios are simple, flat surfaces — usually concrete or tile — where parchment or cherries are spread directly on the ground to dry. They're cheap, multipurpose, and fast: the direct heat means coffee dries in less time than on raised beds. The tradeoff is less control — without airflow underneath, the coffee gets more direct sun and heat exposure than it can always handle, and occasionally tiny chips of concrete can end up mixed into the export lot.

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