La Guaca

• Country: Colombia
• Region: Pitalito-Huila
• Altitude: 1760 m.a.s.l.
• Varieties: Pink and Red Bourbon, Castillo
• Processing Method: Washed
• Drying Method: Canopy for 18 days

This Pink Bourbon variety features inviting cocoa and floral aromas. The cup reveals fresh Bartlett pear, creamy vanilla sweetness, and elegant Meyer lemon acidity, creating a juicy, plush mouthfeel.

In the agricultural hub of Pitalito, Colombia, José Herman Salazar cultivates coffee on his farm, La Guaca, alongside his wife Marina Elina Ansasoy and daughter Bianca Leli Salazar. With 22 years of experience, José shifted to specialty coffee production seven years ago, focusing on quality with varieties such as Bourbon Ají, Pink Bourbon, and Castillo. The family collaborates closely, with José managing operations and cherry picking while Marina and Bianca handle processing and drying.

Their meticulous approach includes careful cherry selection, wet milling, fermentation, and sun-drying over 15 to 25 days. Guided by a PECA agronomist, they aim to maintain the Bourbon Ají variety as a family legacy. The Salazar family emphasizes their commitment to quality coffee production as a collective effort that strengthens their bond and showcases their heritage to the world.