Colombia - Neiva Huila Coffee

NEIVA, HUILA COLOMBIA - PINK BOURBON
Huila has become one of the defining regions of modern Colombian coffee. The mountains surrounding Neiva produce coffees known for clarity, fruit expression, and balance. Generations of small producers have refined their harvesting and processing methods here, turning the region into one of Colombia’s most consistent sources of high quality coffee.
This lot highlights Pink Bourbon, a variety prized for its expressive aromatics and vibrant acidity. The cup is structured and fruit driven with citrus brightness, layered fruit sweetness, and a chocolate finish.
 
PRODUCER
This coffee was sourced through El Faro Coffee Hub, a producer network founded by Andres Rodriguez in the Huila region of Colombia. The Rodriguez family built El Faro as a vertically integrated coffee project that manages everything from cultivation and processing to export, while working closely with surrounding smallholder farmers. Many farms in this area are small family plots where coffee is harvested entirely by hand. Producers pick cherries only at peak ripeness before delivering them to centralized milling facilities where the coffee is sorted and processed.
 
Through El Faro, farmers gain access to improved infrastructure, quality control systems, and sustainability initiatives that strengthen both the coffee and the community behind it. The result is a coffee that reflects both the expertise of local producers and the leadership of the Rodriguez family.
 
PROCESS: WASHED
After harvest, the cherries are pulped to remove the outer fruit before entering a controlled fermentation stage. During fermentation, natural enzymes break down the sticky mucilage layer that surrounds the seed. Once fermentation is complete, the coffee is washed with clean water and dried slowly on patios or raised beds.
 
The washed process emphasizes clarity and structure in the cup. By removing the fruit early in processing, the resulting coffee shows defined acidity and a clean finish that allows the variety and growing conditions to stand out.
 
VARIETY: PINK BOURBON
Pink Bourbon has become one of the most sought-after varieties grown in Colombia today. The cherries ripen to a distinctive pink color, which originally led farmers to believe the plant was a hybrid between Red and Yellow Bourbon. More recent genetic research suggests the variety may actually share lineage with Ethiopian landrace coffees. This could explain the aromatic intensity and bright fruit character that Pink Bourbon often produces. For producers, the variety requires careful cultivation but rewards that attention with coffees that show remarkable clarity and expressive acidity.
 
COFFEE PROFILE
The cup opens with bright citrus character reminiscent of kumquat, supported by crisp green grape acidity that gives the coffee structure. As the coffee develops, softer fruit tones emerge. Baked pear sweetness rounds the middle of the cup before transitioning into deeper flavors. The finish settles into cacao and dark chocolate, adding balance and length while keeping the fruit expression at the forefront.
 
BREWING THIS COFFEE
This coffee shines as a pour-over or filter brew, where its clarity and acidity can fully develop. Other methods such a batch filter and espresso have brought success as well.
 
POUR OVER (V60 Style)
Coffee: 23–25g
Water: 360g
Ratio: ~1:15
 
BATCH FILTER (Standard Drip)
Coffee: 60g per liter of water
Grind: Medium
 
This coffee performs well in standard filter brewers and produces a clean, balanced cup with structured acidity.
 
ESPRESSO
For home espresso, start with:
18–20g dose
36–42g yield
25–30 seconds
 
Because Pink Bourbon tends to have a lighter body, a slightly higher dose can help increase texture while maintaining its bright acidity.
 
COFFEE DETAILS
Origin: Neiva, Huila, Colombia
Producer: El Faro Coffee Hub, Andres Rodriguez
Elevation: ~1500 masl
Variety: Pink Bourbon
Process: Washed
Body: Light
Acidity: Bright