Rafael Aya

This coffee was sourced during Santiago’s recent trip to Colombia, where we began a new relationship with this producer. It’s a unique micro lot, sourced exclusively for us. Bright, juicy, and bursting with fruity notes, it’s the perfect coffee to close out the summer.

This coffee undergoes an extended 200-hour fermentation in sacs followed by washing, then an 8-day pre-drying and drying process (paused mid-way to stabilize), resulting in a cup with vibrant notes of raspberry, rhubarb, hazelnut, and brown sugar.

Pink Bourbon is a slightly less common coffee varietal, first found in southern Huila, Colombia (where Rafael's coffee grows) believed to be a natural hybrid of Red and Yellow Bourbon. Grown best at high elevations, it produces rosy-pink cherries and is prized for its vibrant, floral, and tropical fruit flavors with a clean, tea-like body. Its distinctive profile and limited availability make it highly sought after in specialty coffee markets, often earning our producers higher prices.

Because it’s a genetic hybrid rather than a patented variety, farmers in other parts of Colombia and even countries like Ecuador, El Salvador, Costa Rica, and Honduras have begun cultivating it on a smaller scale. That said, the unique climate and elevation of Huila are considered especially well-suited to bringing out its signature flavor profile, which is why Colombian Pink Bourbon remains very sought after.