Established in 2016, La Cereza (The Cherry) is a community wet mill, research centre, and eco-farm located in the lush green hills above San Augustin, Huila. From here, Felipe Ospina processes coffees from surrounding farms, runs training courses and carries out experiments to make coffee tastier and more sustainable. While the wet mill and research centre are the shared brain of Felipe’s operation, the farm at La Cereza is the beating heart. From tiny seedlings to ripe cherry, it’s ground zero for all of Felipe’s endeavours. This lot was picked on the edge of over-ripeness and processed as a traditional washed coffee. Pink Bourbon is a rare variety and is thought to be a natural hybrid of Yellow and Red Bourbon. This coffee is incredibly sweet and complex, the high glucose content of Pink Bourbon gives it a silky mouthfeel.