Luis Enrique Cuellar Washed Pink Bourbon | Colombia

Colombia — Luis Enrique Cuellar & Robinson Cuellar Finca La Pradera Pink Bourbon (Washed)

Tastes Like — 🍊 Grapefruit • 🌸 White Florals • 🍑 Peach Tea

DETAILS

• Producer: Luis Enrique Cuellar & Robinson Cuellar
• Farm: Finca La Pradera
• Region: Santa María, Huila, Colombia
• Varietal: Pink Bourbon
• Process: Washed (24hr Cherry + 48–52hr Parchment Fermentation + 18–25 Day Greenhouse Drying)
• Altitude: 2,050 MASL
• Harvest: December 2025
• Roast: Light
• Size: 250g

INTRO

A second year featuring Luis Enrique and Robinson Cuellar's Pink Bourbon from Finca La Pradera — and it continues to deliver exactly what made September Coffee fall for it the first time. Clean, floral, and citric, with a light body and a finesse that speaks of both the exceptional altitude and the complementary strengths of the two brothers behind it. In the cup: grapefruit, white florals, and peach tea, with a clean finish.

THE PRODUCER

Luis Enrique and Robinson Cuellar are a dynamic duo in Santa María, Huila — a partnership that works precisely because their strengths are entirely complementary. Luis manages the coffee plots and the commercialisation side, while Robinson oversees all processing and drying decisions. Their individual expertise coming together produces a consistent, high-quality result that is greater than either could achieve alone. At 2,050 MASL in Santa María, Finca La Pradera sits at an altitude that builds the aromatic concentration, clean citrus acidity, and delicate floral complexity that define their Pink Bourbon.

Pink Bourbon is a variety primarily grown in Huila, now confirmed as Ethiopian Landrace — prized for its bright, sweet, and aromatic profiles at altitude. At 2,050 MASL in Santa María's cool highland conditions, it delivers the grapefruit brightness and floral delicacy that make this lot so immediately distinctive.

THE PROCESS

The Washed process at Finca La Pradera involves:

🍒 Hand-picking — Pink Bourbon cherries selectively harvested at peak ripeness 💧 24-hour whole cherry fermentation — Cherries left to ferment for 24 hours in fresh water before processing 💧 Flotation — Floated after the cherry fermentation to remove any underripe or overripe outliers 🔧 Depulping — Outer skin removed after flotation 🧪 48–52 hour parchment fermentation — Parchment coffee fermented for a further 48–52 hours 💧 Washing — Thoroughly washed to remove any remaining mucilage 🏚️ Greenhouse drying — Dried in a traditional greenhouse structure for 18–25 days

The two-stage fermentation — 24 hours in the whole cherry followed by 48–52 hours in parchment — is the defining step, building the grapefruit acidity, white floral delicacy, and peach tea sweetness that define this lot, while the 18–25 day greenhouse drying locks in the light body and clean finish that make it so elegant and consistent.

THE CUP

A clean, floral, and citric washed Pink Bourbon from one of Santa María's most complementary and capable producing partnerships — grapefruit brightness, delicate white florals, and a peach tea sweetness in a light-bodied cup with a clean, refined finish. Finca La Pradera's second chapter with September Coffee, and just as compelling as the first.

Flavour Notes

🍊 Grapefruit 🌸 White Florals 🍑 Peach Tea