Colombia | Finca Satus | Pink Bourbon Washed

250 Grams 

Finca Satus, Washed Pink Bourbon 

Variety: Pink Bourbon
Altitude: 1600 masl
Region: Pitalito, Huila, Colombia
Producer: Bryan Smith
Farm: Satus
Process: Washed
Notes: Clementine, Lemongrass, Caramel

About This Coffee

This washed Pink Bourbon is bright, floral, and elegantly sweet, with a cup that feels juicy, silky, and remarkably clean. The sweetness leans toward fresh sugar cane, layered with jasmine aromatics and a soft citrus lift reminiscent of mandarin and lemongrass. As it cools, ripe peach and gentle stone fruit round out the profile, giving the cup a smooth, polished finish.

Carefully washed processing preserves clarity and structure, allowing the varietal’s natural sweetness and aromatics to shine. The result is a coffee that feels vibrant yet refined — expressive without being loud, and deeply satisfying from first sip to finish.

About Finca Satus and Producer Bryan Smith

Bryan Smith is a third-generation coffee producer based in Pitalito, in Colombia’s celebrated Huila region. At Finca Satus, Bryan represents a new wave of growers combining family tradition with a forward-thinking focus on quality, experimentation, and varietal expression.

His farm sits between 1,500 and 1,850 meters above sea level, where warm days and cool nights slow cherry maturation and help develop sweetness, clarity, and aromatic complexity. Bryan is especially known for cultivating high-potential varieties such as Pink Bourbon, Gesha, Pacamara, and Catuai, with careful attention paid to ripeness selection, fermentation control, and drying precision.

Beyond his own farm, Bryan is also a leader of Asosatus, a local producer group supporting smallholders in the region with shared infrastructure, quality training, and market access. His work reflects a commitment not only to exceptional coffee, but to strengthening sustainability and opportunity within his community.

Coffees from Finca Satus often showcase clean sweetness, floral aromatics, juicy acidity, and refined structure — a signature of both the Huila terroir and Bryan’s meticulous processing approach.