Natural Process Ethiopia

Overview

Our Fermented Natural Pink Bourbon comes from Finca La Terraza, a small family farm in La Argentina, Huila, run by Juliana Guevara and Wbeimar Lasso. Picked from one of the farm’s highest plots, it is fermented in whole cherry and slowly dried on raised beds. The result is bright and citrus-forward, with red fruit and floral depth. Pink Bourbon is genetically closer to Ethiopian landraces than to traditional Bourbon, which explains its delicate, tea-like character.

Roast Level

Medium–Light Roast

Tasting Notes

• Primary: lemonade, cherry, lime
• Acidity: bright lemon, juicy and crisp
• Aromatics: hibiscus, floral
• Finish: sweet, clean, silky
  

Origin & Details

• Country: Colombia
• Region: La Argentina, Huila
• Farm: Finca La Terraza
• Producers: Juliana Guevara & Wbeimar Lasso
• Altitude: ~1,900 m
• Process: Macerated (fermented) natural
• Varietal: Pink Bourbon (Rosado)
  

Process

The cherries are hand-picked by La Terraza’s permanent crew, who know when each variety on the farm is ripe. The whole cherries ferment for 18–24 hours, then dry in the sun on raised beds for 25–30 days. This builds fruit intensity and sweetness while keeping the cup clean.

The Producers

Juliana and Wbeimar also run Terra Coffee, a processing group that works with smallholder farmers across southern Huila. Wbeimar is a third-generation producer, an agro-industrial engineer, and a Colombian Cup Tasters Champion. He is known for precise, experimental fermentation. La Terraza grows several separated varieties, including Gesha, Pacamara and Pink Bourbon.

Brew Recommendations

• Pour-over: best for the citrus and hibiscus notes
• Aeropress: juicy, sweet, full-bodied cup
• Espresso: bright and tart; a longer ratio (1:2.5) adds balance
  

Suggested brew ratio: 1:15 to 1:16

Who Will Love This Coffee

• Fans of bright, tea-like, citrus-driven coffees
• Drinkers who enjoy Ethiopian naturals and want a Colombian counterpart
• Anyone curious about rare varieties and producer-driven processing