250 Grams
Finca El Guayabo, Natural Pink Bourbon
Variety: Pink Bourbon
Altitude: 1300 masl
Region: Quindio, Colombia
Producer: Maria Gaviria
Farm: El Guayabo
Process: Natural
Notes: Grape, Vanilla, Plum
About This Coffee
The coffee is processed using a natural method. After harvest, whole cherries are carefully sorted and dried with the fruit intact. This approach allows sugars and fruit compounds from the cherry to interact with the bean throughout drying, shaping the coffee’s depth and structure. Drying conditions are closely managed to maintain consistency and stability.
Once drying is complete, the coffee is rested and milled with attention to preserving the integrity of the variety. Each stage of the process is designed to highlight Ombligón’s inherent character rather than introduce excessive manipulation.
This lot highlights the influence of variety and process in shaping Colombian coffees, offering a clear expression of Ombligón through deliberate cultivation and intentional natural processing.
About Finca El Guayabo and Producer Maria Gaviria.
Finca El Guayabo, operated by María Gaviria, is located in Quindío, Colombia, within the heart of the country’s historic coffee axis. The farm grows Pink Bourbon at approximately 1,650 meters above sea level, where elevation and climate support slow cherry development and high sugar concentration .
At El Guayabo, coffees are produced as carefully separated microlots, with a focus on showcasing varietal character. The natural process used for Pink Bourbon involves drying whole cherries to intensify fruit sweetness, deepen complexity, and amplify aromatic expression — resulting in cups that often lean ripe, juicy, and dessert-like, with a soft, silky body.
The farm emphasizes quality over volume, producing limited lots intended for roasters seeking distinctive, high-expression Colombian coffees.
