This was a competition coffee at the 2024 Copa de Oro, which we were invited to help judge. Though not a finalist, it was a favorite of ours from the first two rounds of competition. Nayith cultivates Pink Bourbon and Colombia varietals on her single-hectare farm, Finca la Beraca. Hand-picked for ripeness, the cherries are fermented in bags for 40 hours, before being pulped and further fermented in-mucilage for an additional 40 hours. They are then dried on patios for 15-20 days
| Producer |
Nayith Morales |
| Origin |
San Agustín, Huila, Colombia |
| Varietal |
Pink Bourbon |
| Process |
Washed |
| Altitude |
1850 masl |
| Roast |
Light |
| Notes |
Mango, Kiwi, Strawberry |
*Whole-bean coffee
