Tasting Like: Sonic Drive Thru Cherry Limeade, Red Gatorade, Orange Wine Acidity, Shortbread Cookie, Pink Acidity, Intense Red Fruits

Farm: La Terraza
Producers: Wbeimar Lasso
Variety: Pink Bourbon 
Process: Dual Stage Fermentation + Maceration Pink Bourbon
Origin: Huila, Colombia
Altitude: 1950masl

Note: This coffee, like all of our offerings, can use additional rest. 

Clearly there's a lot of nostalgia for warmer weather happening at Promethium with what we've been sourcing as of late. And yes, before you say anything, we know this is yet another Colombian coffee (haha guess what our favorite origin is....). Of course with our luck some of the best Colombian's for the 2026 harvest begin to touch down right as we're starting to get some origin variance (Panama coming soon?!) but this coffee is too good to pass up on releasing to you all. Summer's in Wake County, where I've lived a predominant season of my life, is bolstered by windows down and Sonic Drive Thru runs in warm weather - iykyk. A mainstay of their menu (and underrated imo) is their Cherry Limeade which is 1000% likely primarily artificial flavoring and lime slices and you know what? Hell yeah haha. In my curated michelin star dominated, ethical storied sourcing oriented, moodboard making world I am living in, some artificial just plain ole stupid fun is so refreshing sometines. And while there's nothing artificial about the magic of this pink bourbon, it's got that wild reckless fun factor that can be so refreshing in an industry still dominated by Gesha headlines and washed coffee oldheads. Sometimes the most innovative thing you can do is capture pure joy in a cup, and that's exactly what Wbeimar Lasso has accomplished with this ridiculously fun Pink Bourbon that tastes like childhood summers distilled into coffee form. Goodness, we are so privileged to be enthusiasts in this industry aren't we? 

Wbeimar Lasso and his partner Juliana are another piece of the Colombian coffee innovation movement through their family op'd farm La Terraza. Here they've been perfecting their Pink Bourbon cultivation since this mysterious variety first appeared on their farm. In a country with borderline celebrities in their industry, Wbeimbar may not be as big of a name, but we intentionally chase his work consistently on this varietal in particular. Working through their processing side of the farm, Terra Coffee SAS, which manages producer partnerships across Huila and Nariño, Lasso has become one of the most respected names in experimental processing in the area, developing techniques that have earned recognition at multiple Cup of Excellence competitions year over year. 
This dual stage fermentation and maceration process in particular begins with hand-picked pink cherries being macerated in sealed fermentation tanks for twenty-four hours, allowing natural enzymes to break down fruit sugars while wild yeasts begin their natural work. The coffee then undergoes a second controlled fermentation stage for forty eight hours before being moved to built drying beds where the farms high-altitude setting provides the cool temperatures and dramatic day-night temperature swings necessary to extend drying into a slow process that preserves the variety's signature bright acidity and complex fruit characteristics from the long fermentation. The result captures Pink Bourbon's legendary versatility and sort of maximizes it in a way 2023 World Barista Champion, Boram Um, did but instead highlighting the farm's processing technique distilling the pink hued cherries into liquid citrus light.

A bit more about Huila:
Huila isn't just Colombia's top coffee-producing department - it's home to nearly 100,000 family farms covering over 350,000 acres of some of the most privileged coffee-growing conditions on earth. Positioned where the Central and Eastern Andes converge, this volcanic landscape provides incredibly fertile soils rich in organic matter, optimal water availability, and the perfect balance of temperature and solar radiation for cultivating exceptional arabica. What sets Huila producers apart is their pioneering spirit when it comes to processing innovation and quality consciousness. These farmers were among the first to embrace new fermentation techniques and experimental processing methods, which is why we consistently see Cup of Excellence winners emerging from this region. The department represents 18% of Colombian production, and coffees from here are always in very high demand for their remarkable balance of acidity and sweetness. When we source from Huila, we know we're getting coffee from farmers who treat every harvest as an opportunity for excellence - exactly the kind of forward-thinking approach that defines the coffee of tomorrow. In short, bangers only. 

Recommended Music to accompany brewing: Tu es á moi by The Limiñanas
Includes QR code to applicable Tasting Guide™