Colombia — María Belén Díaz & Narciso Narváez Finca Resinas Pink Bourbon "Sweet Treat" (Semi-Washed, Anaerobic Fermentation)

Tastes Like — 🍎 Baked Apple • 🥐 Cardamom Bun • 🍒 Cherry • 🍫 Milk Chocolate

DETAILS

• Producers: María Belén Díaz & Narciso Narváez
• Farm: Resinas
• Region: Acevedo, Huila, Colombia
• Varietal: Pink Bourbon
• Process: Semi-Washed, Two-Stage Anaerobic Fermentation
• Altitude: 1,800 masl
• Edition: Autumn Edition

INTRO
Sweet Treat is the Autumn Edition, a coffee that felt, from the very first sip, like the season it was made for: warm, spiced, and deeply comforting, with the sweetness of slow mornings and shorter days. Baked apple leads, with a cardamom bun richness, cherry brightness, and a milk chocolate finish. In the cup: baked apple, cardamom bun, cherry, and milk chocolate.

THE PRODUCER
María Belén Díaz's connection to coffee goes back to childhood, as her father was a coffee grower, and she has produced specialty coffee herself for over twelve years. She spent several years as a coffee quality analyst in Cauca, developing her cupping skills and understanding of processing. In 2024 she became one of the first women in her region to obtain a coffee processing certification from The Forest Academy, and one of 96 women participating in the Huila Condor Project.

María produces coffee alongside her husband Narciso Narváez and their three sons. They arrived in Acevedo as workers and, through hard work and savings, acquired their own farm, Resinas. At 1,800 meters they grow Papayo, Caturra, Castillo, Pink Bourbon, and Gesha. Their dream is to have their coffee recognised internationally, and this lot is a step in that direction.

THE PROCESS
This Pink Bourbon is semi-washed, using a two-stage fermentation developed by María Belén herself:

🍒 Meticulous selection — only ripe Pink Bourbon cherries
🌙 Pre-fermentation — 24 hours in cherry, with the skin intact, so the process begins gently
🏺 Anaerobic fermentation — 36 hours in sealed bags, with the beans in their mucilage
☀️ Raised-bed drying — 15 days to optimal moisture before milling

The semi-washed approach sits between a natural and a fully washed process, retaining some of the sweetness and body of the fruit while keeping the cup clean and structured.

The 36-hour sealed-bag fermentation in mucilage is the defining step. It slows fermentation, builds complexity, and amplifies the variety's natural sweetness, which is where the baked apple and cardamom bun character comes from.

THE CUP
Warming, spiced, and quietly indulgent: baked apple leads, soft, sweet, and gently caramelised, followed by a cardamom bun richness that makes it feel baked rather than brewed. Cherry adds a bright, rounded fruitiness, and milk chocolate closes the finish with a smooth, lingering sweetness.

Flavour Notes
🍎 Baked Apple 🥐 Cardamom Bun 🍒 Cherry 🍫 Milk Chocolate