Colombia, Finca La Granada, Gabriel Castaño Buendia

Gabriel Castaño Buendía helped put Pink Bourbon on the map. Fourteen years ago, he chose to plant only this variety, long before it was in demand, and shared it freely with his neighbors. What began as a risk became a regional signature.

This lot is the final harvest he worked on before his passing, now carried forward by his son, Yeferson.

Pink Bourbon are hand-selected for their soft pink ripeness, then fermented anaerobically for 90 hours to heighten clarity and sweetness. The cup is expressive and precise, with layered fruit and a long, honeyed finish.

Gabriel Castaño Buendía's Pink Bourbon from Finca La Granada represents an intriguing intersection of varietal potential and experimental processing. Pink Bourbon, a natural mutation within the Bourbon family, is prized for its distinctive aromatic profile. Here, the coffin's character has been shaped by anaerobic fermentation—a controlled oxygen-deprivation technique that intensifies fruit and fermented notes—lending the expected honeyed sweetness and pronounced fruit character that Sightglass has identified in this lot.

Colombia, particularly regions like Huila, has become increasingly recognized for experimental processing methods that showcase varietal complexity. This coffee exemplifies how producer innovation and processing choice can unlock nuanced expression in specialty lots.