From Huila with Berries: Inside the Wild World of Terra Pink Bourbon Natural
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A Pink Bourbon Primer
Pink Bourbon isn’t your everyday variety—it’s a genetic mash‑up rumored to descend from Ethiopian landraces, prized for explosive fruit notes and a sweet‑leaning acidity. Couple that with natural processing and you’ve got flavor fireworks begging to be brewed.
Meet the Makers
At 1,950 masl on the slopes of La Argentina, Huila, Wbeimar Lasso (Colombia Cup Tasters Champion, agro‑industrial engineer, third‑generation coffee grower) and his wife Juliana Guevara are redefining what “family farm” means. In 2016 they founded Terra Coffee to train neighboring producers in specialty practices. Three years later, they purchased La Terraza—16 ha of coffee, 10 ha of preserved forest—to serve as a living classroom in organic and regenerative agriculture. Even their kids, Samuel and Juliana, help run the show, while Wbeimar’s brother Segundo Aurelio manages the fieldwork.
“It feels unfair to get paid for tasting Colombia’s best coffees,” Wbeimar laughs. We agree—but we’ll gladly pay for another sip.
The Process
Whole cherries bask under the Huila sun on raised beds until the fruit sugars soak deep into the seed. The result? A velvety body and a cup overflowing with dark‑berry jam, stone‑fruit nectar, and a flash of tropical sweetness.
Tasting Notes
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Dark Berries: Black raspberry, mulberry, elderberry
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Stone Fruit: Peach skin, apricot marmalade
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Tropical: Pineapple, guava, a hint of passion fruit fizz
Brewing Tips
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Pour‑Over (V60/Chemex): 25 g coffee : 400 g water, 205 °F, 3:15 total brew.
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Espresso: 18 g in, 45 g out, 28–30 s. Expect wild crème brûlée aromas and berry syrup shots.
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Cold Brew: 1:14 ratio, 18 hours fridge steep—think berry sangria minus the hangover.
Why It Matters
Buying this coffee supports Terra Coffee’s free training programs for smallholders, funds regenerative farming experiments, and protects a chunk of Huila’s biodiversity. Another win for coffee that tastes good and does good.
Grab a Bag
This is a limited lot, and once it’s gone, the next harvest is a year away. Don’t miss your chance to experience one of Colombia’s most exciting varietals in full, fruit‑forward glory.