Colombia — Andrea Ferreira & Leider Benavides Finca La Gaviota Pink Bourbon (Washed)

Tastes Like — 🍒 Cherry • 🍐 Pear • 🍫 Milk Chocolate • 🍬 Caramel

DETAILS

• Producers: Leider Ivan Benavides & Andrea Marcela Ferreira
• Farm: La Gaviota
• Region: La Argentina, Huila, Colombia
• Varietal: Pink Bourbon
• Process: Washed
• Elevation: 1,900 masl
• Harvest: 2026

INTRO
La Gaviota is a small, deliberate family coffee project in La Argentina, Huila — started with a single plot in 2017, continually swapping in better genetics ever since, always aiming at microlots. Complex and floral, with cherry, pear, milk chocolate, and caramel. In the cup: cherry, pear, milk chocolate, and caramel.

THE PRODUCER
Leider Ivan Benavides and Andrea Marcela Ferreira started La Gaviota in 2017, when they bought a small plot and planted several thousand Castillo and Pink Bourbon trees. The goal from the beginning was microlots with traditional washed processing, and over time they pulled the Castillo out in favour of more powerful genetics. The farm now carries 2,000 Pink Bourbon, 1,000 Papayo, and 2,000 Catimor trees. In 2025, they acquired a second small farm nearby, El Cedro, planting 1,300 Pink Bourbon and 700 Geisha there, with the first harvest expected in 2027.

THE PROCESS
Cherries are picked by hand, then floated and depulped before the wet parchment ferments in dry open tanks for 48 hours. It's then washed and moved to the marquesina, where it dries for 26 days down to 11% moisture.

The 48-hour dry open-tank fermentation followed by 26 days of marquesina drying is the defining step — it's what builds the complex, floral character behind the cherry and pear notes, with milk chocolate and caramel rounding out the sweetness.

THE CUP
Complex and floral — cherry, pear, milk chocolate, and caramel throughout. The acidity is citric, clean, and full, with high intensity, while the body stays light, juicy, and round, finishing long, sweet, and clean.

Flavour Notes
🍒 Cherry 🍐 Pear 🍫 Milk Chocolate 🍬 Caramel