Jhon Hector Diaz - Single Origin - COLOMBIA

Red apple, apricot, brown sugar and caramel sweetness

Variety: Pink Bourbon

Process: Washed – Filter Roast

Suggested methods: Pour Over, Automatic Brewers, AeroPress, Cold Brew, Plunger and Light Espresso

Jhon Héctor Díaz – Finca La Armenia

Located in the mountains of Pitalito, in Colombia’s renowned Huila region, Finca La Armenia is a five-hectare family farm sitting at 1,800 metres above sea level. Here, Jhon Héctor Díaz and his family produce exceptional specialty coffee, combining generations of farming knowledge with a thoughtful approach to sustainability and quality.

Jhon Héctor’s connection to coffee began at a young age, working alongside his father, who originally owned and managed La Armenia. Growing up on the farm gave him a deep appreciation for the land and the importance of looking after the soil, coffee trees and surrounding environment.

When he eventually took over the farm, Jhon Héctor continued these traditions while introducing new practices to improve both quality and sustainability. Today, La Armenia incorporates native shade trees, food crops and reduced use of agrochemicals, encouraging biodiversity and maintaining healthy growing conditions.

Determined to improve the future of his farm, Jhon Héctor also invested time in learning about specialty coffee production, attending courses, visiting other growing regions and exploring opportunities to introduce distinctive coffee varieties.

One of these varieties is Pink Bourbon, known for its elegant acidity, floral complexity and exceptional cup quality. While La Armenia primarily grows traditional varieties such as Caturra and Colombia, this particular microlot is produced entirely from Pink Bourbon cherries.

For Jhon Héctor, producing specialty coffee is about more than achieving a great cup. It’s about building a sustainable future for his family while continuing the farming traditions passed down through generations.

HOW THIS COFFEE WAS PROCESSED

This Pink Bourbon microlot was carefully hand-harvested by Jhon Héctor and his family, selecting ripe cherries to ensure sweetness and consistency.

Following harvest, the cherries were hand-sorted and placed in breathable nylon sacks for a pre-fermentation period of up to 48 hours. The sacks were stored in a cool, protected environment, allowing fermentation to develop gradually while maintaining stable temperatures.

The cherries were then pulped using a small electric pulper before undergoing a second fermentation stage in tanks for approximately 48 hours.

Pitalito’s naturally cool climate plays an important role in this process, allowing producers to extend fermentation times while maintaining control over the coffee’s development. This contributes to the coffee’s vibrant fruit character, lively acidity and complex sweetness.

Once fermentation was complete, the coffee was thoroughly washed and carefully sun-dried over 10–18 days.

The dried parchment was then delivered to Pergamino, where it was evaluated, graded and stored before preparation for export.

The result is a beautifully expressive washed Pink Bourbon that highlights both the character of the variety and the exceptional growing conditions of southern Huila.

ABOUT HUILA

Situated between Colombia’s Central and Eastern Andes, Huila is one of the country’s most celebrated specialty coffee-producing regions.

Its combination of high elevations, fertile soils, consistent rainfall and diverse microclimates creates ideal conditions for growing exceptional Arabica coffee.

Pitalito, located in the southwest of Huila, is particularly recognised for producing coffees with remarkable sweetness, bright acidity and complex fruit characteristics.

The region’s landscape of rolling hills and mountain valleys provides excellent growing conditions, while generations of farming knowledge continue to shape its coffee culture.

For producers like Jhon Héctor, these natural advantages, combined with careful farming and processing, create opportunities to produce coffees that truly reflect their origin.

NOTES & CHARACTERISTICS

This Pink Bourbon presents a vibrant and elegant cup, with bright cranberry-like acidity complemented by the sweetness of brown sugar and caramel.

Juicy notes of red apple and apricot bring a refreshing fruit character, while hints of blueberry add depth and complexity.

The combination of high-altitude cultivation, careful cherry selection and controlled fermentation creates a coffee with excellent clarity, expressive fruit flavours and a beautifully balanced sweetness.

A wonderful example of the distinctive character of Pink Bourbon and the quality of specialty coffee produced in Huila.

ORIGIN: Colombia

REGION: Pitalito, Huila

PRODUCER: Jhon Héctor Díaz

FARM: Finca La Armenia

VARIETY: Pink Bourbon

PROCESS: Washed

ALTITUDE: 1,800 MASL

SUGGESTED METHODS: Pour Over, Automatic Brewers, AeroPress, Cold Brew, Plunger and Light Espresso