Colombia Pink Bourbon-Sebastian Gomez

Sebastián Gómez’s washed Pink Bourbon from Finca La Divisa in Circasia, Quindío, is the kind of coffee that reminds us why we fell in love with this work in the first place. Grown with intention and processed with care, this microlot is a clear expression of what makes Pink Bourbon such a compelling varietal.

Finca La Divisa sits high in the mountains of Quindío—1,700 to 1,800 meters above sea level. It’s 13 hectares of fertile, volcanic ash-rich soil—ideal conditions for coffee that speaks with clarity and depth. Sebastián Gómez manages the farm with his family. His father, John, bought the land back in 1995. Sebastián stepped in fully in 2014, turning his focus toward specialty lots and bringing in varietals like Pink Bourbon and Geisha. It’s a family effort, rooted in experience and driven by curiosity.

This is a washed coffee, but not in the traditional “rinse and dry” sense. Sebastián pushes it further:

• Ripe cherries are carefully picked by hand.
• They’re floated to remove defects, then hand-sorted again.
• Fermentation happens underwater over 30 hours—long enough to build character, without losing clarity.
• Finally, the coffee is gently washed and dried with tight temperature control.

Every step is deliberate. Every step is about preserving the integrity of the fruit.

In the cup, this coffee is elegant and vivid. You’ll find:

• Blood orange acidity and a soft vanilla sweetness
• Layers of green apple, peach tea, and amaretto
• Underneath that—floral notes like rose, and a trace of cardamom and chocolate

It’s nuanced but not precious. Balanced. Confident. You can brew it as espresso or filter and it’ll hold its own either way.

Sebastián’s approach is thoughtful and focused. You taste that in the cup. This isn’t just another Pink Bourbon—it’s one that tells you where it came from, and who had a hand in making it. That’s the kind of coffee we get excited about.

*Only available as 8 ounce bags!