Details:

• Origin: Colombia — Pitalito, Huila

• Producer: Diego Parra (La Hacienda farm)

• Varietal: Pink Bourbon

• Process: Washed

• Elevation: ~1,700 m above sea level

• Harvest: October 2025

• Roast: Light

• Bag Size: 250 g

• Tasting Notes: Dark fruit 🍇 • Key lime 🍋 • Pomegranate 🍓

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Intro:

SEY is excited to present a new season harvest of Washed Pink Bourbon from La Hacienda, a refined washed coffee from Pitalito, Huila. This lot marks SEY’s first collaboration with Diego Parra and showcases the dynamic character of the Pink Bourbon variety — balancing rich fruit intensity with bright citrus energy and refreshing filter clarity.

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The Producer:

This coffee comes from Diego Parra, who manages a beautiful 14‑hectare farm nestled in the mountains of southern Huila. It’s SEY’s first season sourcing directly from him, and his careful attention to detail has clearly shaped the quality of this lot. Diego’s approach emphasizes hand‑selection, meticulous processing, and a commitment to expressing both varietal nuance and terroir — qualities that shine through in this coffee.

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The Process:

This lot undergoes a meticulous washed process designed to highlight both clarity and complexity. Ripe cherries are hand‑picked at peak maturity, floated to remove floaters and defects, then held in‑cherry overnight to deepen sweetness. After depulping, the coffee dry ferments for 36 hours, is thoroughly washed, and is slowly dried on raised beds until it reaches an optimal moisture level (~10.5 %). This sequence supports a bright, articulate cup with well‑balanced fruit and acidity.

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The Cup:

Bright and expressive, this coffee opens with dark fruit 🍇 richness, carried by vibrant Key lime 🍋 acidity that lifts the profile. Hints of pomegranate 🍓 add depth and a gently tart sweetness, giving the cup both energy and balance. Overall, it’s a structured and refreshing filter coffee that evolves beautifully from first sip to finish.

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Overall:

This New Season Washed Pink Bourbon from Diego Parra’s La Hacienda highlights the clarity, fruit complexity, and refined balance that make Colombian specialty coffees so compelling. With its layered fruit character and crisp acidity, this lot delivers a memorable and elegant filter experience that reflects both the terroir of Huila and the care of its producer.

What is the roast recency?

SEY doesn't advertise a roast preference to Filter or Espresso, instead they are roasted for the best amongst both - often called Omniroast. That being said, SEY  typically roast light.

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.