Colloquially known as southern Huila’s godfather of Pink Bourbon, Gabriel farms this coffee on his two hectare farm La Granada. Once picked, the ripe coffee cherries are fermented for 90 hours before being dried mechanically. The resulting cup is laden with red fruits like cherry and raspberry. This coffee comes to us by way of Azahar Coffee. Despite enjoying coffees at the Azahar cafes in Bogota, Colomba, we hadn’t ventured into purchasing coffee from the exporting arm of Azahar until now. With Ryan Knapp part of the sales team at Azahar, we were able to secure a few lots from Azahar’s extensive network through Colombia. This Pink Bourbon variety from Huila stood out amongst their offerings, with a distinct fruited profile and delicate florals. Read more below about Gabriel Castańo Buendia.