Rodrigo Oyuela’s farm in Tolima, Colombia, spans a total of 33.5 hectares. On 8 of those hectares, he cultivates varieties such as Pink Bourbon, Castillo, and Colombia, which not only form the foundation of his production but also ensure the farm’s unique character. To ensure the right quality, he pays a premium to the pickers for every 12.5 kg of cherries at ideal ripeness. After the harvest, the coffee beans undergo a 12–14-hour oxidation process, depending on the weather. He then uses a pulper equipped with a mucilage remover. Instead of discarding the byproducts, Rodrigo collects them and ferments the beans in the mixture for an additional 22 hours. Finally, he rinses them twice with clean water. Rodrigo emphasizes the importance of slow drying: he dries his coffee in a Casa-Elba (a house with a sliding roof) for about 10–15 days. If the sun is too strong, he closes the roof to ensure that the drying process remains slow and even.

Pink Bourbon. This is the variety from which I’ve only had excellent coffee. I knew it absolutely had to be included in the starter lineup. As is typical of this variety in general, this coffee offers an exceptionally complex and deep flavor profile with outstanding elegance. When brewed in a filter, it yields a multifaceted, honeyed beverage, primarily with notes of blackberry and blueberry, though at first sip it also reminded me of pomegranate syrup.
I primarily intend it for filter brewing, but of course it’s also perfect in an espresso.