Producer: Juan Esteban Nanez
Farm: FInca El Guamito
Region: Huila, Colombia
Process: Washed
Varietal: Pink Bourbon
Tastes Like: Strawberry, Nectarine, Jasmine, Cane Sugar
This coffee marks another new relationship for us in Colombia and comes from a micro lot sourced exclusively for our menu. Naturally sweet and complex, it strikes an intriguing balance: tea-like in flavor, yet with a heavy, juicy texture that feels worlds apart from tea.
Juan Esteban Ñañez cultivates Pink Bourbon at Finca El Guamito in Lindosa, Palermo, Huila, at 1,850 meters above sea level. We’re especially excited to feature his coffee alongside the recently released lot from Rafael Aya. Tasting them side by side offers a rare opportunity to explore how cultivar and altitude influence the cup. Juan Esteban’s farm sits slightly higher, allowing for slower cherry maturation and producing denser beans that capture the terroir with remarkable clarity.
His meticulous processing includes 12 hours of oxidation, 12 hours in tank, and a 20-day marquesina drying. Marquesina drying — a method using raised, covered beds also common in cacao — slows and controls the drying process far more than traditional patios, resulting in added stability and complexity. The outcome is a layered cup with bright fruit character, floral aromatics, and a refined sweetness that showcases both his craftsmanship and the unique conditions of the village of Lindosa.