Colombia Huila Pink Bourbon Tabi Pineapple Co-Fermentation

Get ready—this is not your average cup of coffee. Introducing our Colombia Huila Pink Bourbon Tabi Natural Co-Fermentation, a bold fusion of tradition and innovation that will blow you away.

What makes it extraordinary? A natural co-fermentation process featuring layers of pineapple and panela. The pineapple brings a burst of tropical acidity, while the panela adds rich sweetness and body—elevating the coffee’s natural character rather than masking it.

The result? A flavor explosion. Vibrant notes of pineapple, apricot, and strawberry leap from the cup, followed by delicate hints of sweet peach, plum, and cranberry.

This isn’t just coffee—it’s a masterclass in fermentation science and post-harvest creativity. Taste the future of coffee, rooted in the heart of tradition.

This coffee undergoes a Natural Co-Fermentation designed to enhance complexity and flavor. Freshly harvested cherries are sealed in an anaerobic environment for 96 hours, encouraging microbial activity that deepens the coffee's profile.

What sets this process apart is the inclusion of pineapple and panela during fermentation—pineapple adds bright, tropical acidity, while panela contributes gentle sweetness and body, enhancing rather than masking the coffee’s character.

After fermentation, the coffee is pulped and fermented for an additional 80 hours in plastic cans, following an initial 12-hour oxidation in cherry and thermal shock at 50°C.

Drying: The beans are dried on parabolic beds for 15 days, ensuring even moisture reduction and cup stability.

Final moisture content: 10.5%

This method reflects a thoughtful blend of tradition and innovation, delivering a fruit-forward, sweet, and balanced cup.

Perched high in the mountains of Palestina, Huila, at 1,650 meters above
sea level, lies Finca Las Palmas, a coffee farm where Efrén Echeverri and
his family have cultivated a shared passion for excellence. For 22 years,
this land in the Sinaí region has been their home and livelihood. Six years
ago, they embarked on a transformative journey into the world of
specialty coffee, blending tradition with innovation to redefine their
craft.

Spanning 7.2 hectares, the farm is a testament to meticulous care and
dedication. Here, the Echeverri family grows a selection of exceptional
varietals, including Pink Bourbon, Yellow Bourbon, Caturra, and
Geisha. Every step of the process, from planting to harvesting, is a family
effort, ensuring that each bean reflects their unwavering commitment to
quality.

Central to their operation is a state-of-the-art drying canopy, where
coffee beans are carefully dried over a period of 15 days. This deliberate
and precise approach preserves the beans' integrity, enhancing the
distinct flavor profiles that make their coffee sought after by
connoisseurs around the globe.

Innovation is at the heart of the Echeverris’ philosophy. Together, they
experiment with advanced fermentation techniques, leveraging their
expertise to bring out the unique characteristics of each varietal. These
cutting-edge processes, paired with their deep respect for the land, have
positioned their coffee among the finest in the specialty market.
For the Echeverri family, Finca Las Palmas is more than a coffee farm—
it’s a legacy of perseverance, passion, and unity. Each member plays an
integral role in the farm's success, combining their talents to create a
productthat exemplifies the best of Colombian coffee.

Today, Efrén Echeverri and his family stand as leaders in the world of
specialty coffee. From their mountainside farm in the Sinaí region, they
continue to push boundaries, driven by a love for their craft and a shared
vision for the future of coffee.