Unlike most coffee cherries which ripen to a deep red, those in Borbón Rosado turn pinkish. The strain is expressed as a recessive gene, which makes it rather rare and coveted. Gabriel Castaño Buendía made a name for himself for popularizing the natural Bourbon rose mutation in the southern Huila region of Colombia. It was after discovering the mysterious variety on another farm where he was a picker that he decided to sow it on his entire 2-hectare land. In addition to the distinctive cherry color, he particularly likes its resistance to coffee rust disease. Gabriel and his wife Carmen have 6 children to whom they passed on the passion for coffee growing and who are now producers themselves. For this batch, he chose to pulp the cherries and ferment the parchment in sealed bags for 90 hours. The coffee is then washed and left to dry on raised beds for 20 days.