Huila's Juicy Bourbon
The Origin
Smallholders across Pitalito, Timaná, Oporapa, Palestina, and Saladoblanco grow Bourbon the traditional way — no shortcuts, no monoculture efficiency.
The Process
Washed, then sun-dried under cover — clarity in the cup without losing the rustic sweetness underneath.
The Cup
Red fruit and peach syrup lead, dark berry and cocoa powder settle in behind, molasses and a faint winey note on the way out. Roast it darker and the cocoa takes over; roast it lighter and the berries win.
The Story
Sourced from Granjeros de Huila, a collective of smallholders who've made fruit-forward Bourbon their signature. This is Colombia refusing to be one-note.