Farm Info

The Pink Bourbon 100HR Natural is harvested and produced by Claudia Samboni at Finca Las Nubes (meaning “the clouds”).

Las Nubes farm is located on the Agua Negra path, in the municipality of Pitalito, which was acquired by Rodrigo Sanchez, and his wife, Claudia Samboni in 2020, giving them the opportunity to have the plantations of each of their varieties, such as Purple Caturra, Pacamara, Pink Bourbon and Yellow Bourbon. Las Nubes also gives them the space for the investigation of their coffees in all the different processes that they do.

The farm’s excellent location and the great environment, allow the production of excellent coffees, strategically joining the air currents that come from the Laboyos valley that runs into the fresh mountain of the natural reserve surrounding the farm.

Pink Bourbon 100HR Natural Process

All cherries harvested are measured for degrees Brix (a measurement used to indicate sugar content). The processing method is decided, based on the sugar content indicated.

The Pink Bourbon is collected at an average of 24° to 28° Brix degrees and with a pH between 5.6 and 5.9, after the coffee is collected, it is fermented in fully sealed bins for 100 hours.

Since the fermentation process was dry, the coffee is taken directly after fermentation to the sun beds to dry for 30 to 35 days.

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