In the village of San Miguel, in La Plata, Huila, at 1,780 meters above sea level, the days begin with the aroma of damp earth and the murmur of the mountains. There, at Finca La Luisa, among volcanic soils and a mild climate, Juan Carlos Medina patiently and proudly cultivates one of the region’s treasures: his Pink Bourbon.

This coffee was born as a family project, cared for from its very first seeds with the intention of creating something authentic a coffee that would convey the identity of its origin. At La Luisa, each plant is tended with dedication, and every cherry is treated as unique. During harvest, Juan Carlos and his family hand-select only the cherries at their ideal point of ripeness, a meticulous process that defines the quality of the lot.

Once harvested, the coffee is depulped and goes through a traditional washed process, where the fermentation is precisely controlled to develop a clean and balanced profile. The washing is done with care, optimizing water use and preserving the purity of the bean. Then, the coffee is spread out in the sun and dried slowly, being turned over again and again by hand to ensure uniformity and stability.

When the sun sets, the workday doesn’t end: Juan Carlos inspects the now-dry coffee and performs a final manual selection, removing defects and ensuring that each bean meets the standard that represents his name and his effort.

The result is a Pink Bourbon that stands out not only for its quality but also for the story behind it: the story of a family, a tradition, and a mountain that, day after day, continues to offer the very best of itself in every cup.