Colombia - Finca La Fuente "Pink Bourbon" 250g

Flavour notes: Red berries, fruity, elegant

Farm: La Fuente

Cultivars: Pink Bourbon

Producer: Yobani Ramos and Yaved Guarnizo

Origin: Tarqui, Huila – Colombia

Process: Fully washed, dried on raised beds

Yobani Ramos and her husband Yaved own a small farm called Finca La Fuente in the region of Tarqui in Central Huila. The farm is situated at the end of the road at 1825masl and stretches all the way up to 2000 meters above sea level. Together they have about 6 hectares of land planted with Caturra, Colombia and Pink Bourbon. Both Yobani and Yaved are focused on keeping a constantly high quality and since we started working together they have done big investments and improvements on the farm and in the beneficio. The beneficio was renovated a couple of years ago with new tiled tanks and vessles that are easy to clean. They have also invested in new drying beds that are covered by shade nets to slow down the drying process.

Yobani and Yaved are growing their coffee according to organic and biodynamic practices, caring for the plants and wildlife on the farm. Yaved is interested in biodynamic studies and is making three different composts/compost teas as well as a couple of clever natural pesticides. Due to the high elevation, the cooler average temperature allows a slow ripening that builds up lots of sugars and complex flavors in the coffee cherries. The cherries are bursting with flavor of papaya, lychee and melon. Yobani and Yaved are constantly pushing to be better and they produce some of the best coffee we have come across. Anne has visited twice per year since we started working together. They don’t only have one of the most beautiful farms in the world but they are also some of the most generous and humble people out there. Spending time with them at the farm is always a highlight.

This is a truly special coffee showcasing the very best of Colombia. We are excited to share it with you.

This Colombia · Tarqui, Huila coffee showcases Pink Bourbon, a varietal known for its vibrant character and nuanced sweetness. Producers Yobani Ramos and Yaved Guarnizo cultivated these beans at 1,825–2,000 meters in the mountainous Huila department, where elevation contributes to the coffee's complexity. Koppi employed a fully washed process with raised-bed drying—a method that typically emphasizes clarity and cleaner fruit expression—resulting in the roaster's notes of red berries and elegant fruitiness.