"Upon grinding, the dry aroma presents mixed berries, mango, peach, and orange peel. On the palate, strawberry, blueberry, mango, and peach come through clearly, supported by a light orange peel brightness and soft white florals. The finish carries a gentle honey sweetness, leaving the cup clean, delicate, and sweet."

Finca La Florida is run by Henry Bonilla Murcia in Pitalito, Huila, where the farm has its roots in a family purchase made by his parents more than four decades ago. The original holding gave the family a small mountain property, first cultivated by his father before Henry inherited the farm in 2014. Since then, he has expanded the work toward specialty varieties and more refined post-harvest methods, with his brother joining the project as part of its current development. The farm remains compact in scale, allowing production decisions to be made with close attention to harvest quality, process consistency, and varietal separation.

This coffee comes from Palestina, Huila, one of Colombia’s most recognized departments for high-altitude specialty coffee. The lot is grown at approximately 1,750 meters above sea level, where mountain conditions support slower maturation and a more structured cherry profile. Huila’s combination of elevation, varied topography, and cool nights gives washed coffees a strong foundation for clarity and defined acidity.

Pink Bourbon is the selected variety for this lot, a cultivar known for its distinctive cherry color and its association with refined sweetness and bright cup structure. It requires careful harvesting because the ripe color can be more nuanced than red or yellow cultivars, making selection discipline especially important. In this context, Pink Bourbon offers a clear aromatic framework for dynamic washed processing, where fermentation is used to shape expression while maintaining precision.

The cherries are harvested selectively at ripeness before entering a washed process built around dynamic fermentation. According to the lot information, the coffee undergoes a double fermentation lasting a total of 49 hours, followed by two washing stages to remove remaining mucilage and stabilize the profile. This sequence allows microbial activity to develop texture and aromatic depth while retaining the cleanliness expected from a washed coffee. After washing, the coffee is dried with attention to moisture stability, supporting a final profile that remains composed and transparent.

The dynamic washed method gives the coffee a controlled fermentation signature while preserving the clean structure of the variety and terroir.

Variety : Pink Bourbon
Altitude : 1,750 masl
Process : Dynamic Washed
Origin : Huila, Colombia