Diego Parra La Hacienda - Colombia

The roaster partnered with Diego Parra to bring this second harvest from La Hacienda. This lot from Diego Parra comes from a 14 hectare farm tucked in the mountains of southern Huila at about 1700 meters above sea level. Pink Bourbon is the variety here, a relatively new cultivar grown around Huila with lineage traced to an Ethiopian landrace. The processing is central to the cup. Hand picked at peak ripeness, floated to remove defects, held in cherry overnight, depulped, dry fermented for 36 hours, washed, and finally dried on raised beds until the coffee reaches about 10.5 percent moisture. This approach highlights the terroir and the unique fruit character of the pink bourbon grown at high altitude. In the cup it tastes like candied lemon, red currant, and hibiscus, with a bright yet balanced profile where sweetness sits alongside lively acidity. The roaster describes the taste as clean and sparkling, with a citrus lift from the altitude and the washed process which emphasizes clarity and sweetness rather than heavy body. The origin region of Pitalito in Huila provides a backdrop of florals and fruit that support these flavors. Pair with citrus pastries or a light breakfast for a simple, complementary match.