Nestled in the misty mountains of Tolima, Colombia, at a breathtaking elevation of around 1,960 meters above sea level, Ubeimar Ramirez and his wife, Yamileth Castaño, tend to their cherished coffee farm, La Fortuna.

Their processing method involves selective picking, 42-hour in-cherry fermentation, pulping, followed by another 42-hour fermentation period in open-air tanks.
After washing, the coffee beans dry for up to 12 days in a covered area before storage and transport to the dry mill for export.

We offer a delicious washed Pink Bourbon from Ubeimar, boasting flavors of raspberry, peach and maple.