Grown by Jairo Arcila at Finca Santa Mónica in Armenia, Quindío, this washed Pink Bourbon is a beautiful example of balance and brightness.

The Pink Bourbon variety — a natural mutation first discovered in Huila — is prized for its striking cherry colour and exceptional sweetness. At 1,450–1,500 m.a.s.l., the volcanic ash soils and temperate climate of Quindío bring out its signature floral aromatics, juicy brightness, and a jammy texture.

After careful selective picking, cherries undergo a 30-hour underwater fermentation at Cofinet’s La Pradera processing centre.This slow, controlled process enhances the coffee’s delicate fruit character and refined acidity. Once washed, the parchment is sun-dried for 12 days on raised beds in greenhouses — ensuring a clean, structured cup and sustainable water use through Cofinet’s green filtration system.