Finca La Pradera

Taste Story

This refreshing pink bourbon lot from Santa Maria, Colombia is vibrant, sweet and pleasantly tart. Pink bourbon coffee cherries have a strikingly vibrant pink hue. A vibrancy that is intensely felt in the cup. While first discovered in Colombia, its lineage traces to Ethiopia. So it's a child of two coffee powerhouses. This lovely lot from the Cuellar family in Colombia reminds us of hibiscus lemonade, cherry pie and sweet blackberry jam. 

Processing Journey

Once at the wet-mill  the coffee cherries undergo 24 hours of fermentation. After this they are floated to remove defective cherries, depulped and then fermented for another 48-52 hours. After this the coffee dries in a greenhouse from 18-25 days depending on the weather. 

Farmer Profile

La Pradera is managed by brothers Luis & Robinson Cuellar. They grow coffee on 3.5 hectares of their 6 hectares of land, so they’re extremely dedicated to producing amazing coffee. Luis is an agronomist by trade so he oversees the cultivation of the coffee. Whereas, Robinson manages the processing and drying of the coffee. They use their expertise to grow the family business, but most importantly to work with exciting varietals like Pink Bourbon, Geisha, et al. 

• Country of Origin: Colombia

• Region: Santa Maria, Huila

• Farm: La Pradera

• Processing Method: Washed

• Varietal: Pink Bourbon

• Elevation:2050 MASL

• We Taste: Cherry Pie, Hibiscus & Blackberry Jam