Colombia | Sebastian & German Hoyos

Sebastian and German Hoyos farm El Estaroque in San Agustín, Huila at 1730–1830 MASL, where they've built their own operation after years working as coffee pickers. Their Pink Bourbon is selectively harvested at peak ripeness, floated, then fermented in a wooden hopper for 24 hours before depulping and a 26-hour dry ferment, creating complex acidity and a creamy body. The cup delivers blood orange and stone fruit with yellow tropical notes and a black tea finish. This is their fourth year selling internationally and Ilse's third season working with them—a coffee rooted in genuine producer partnership and careful processing.