Pink Bourbon prized varietal, known for it's exceptional sweetness and structured acidity. Jose Giraldo's experimental Pink Bourbon showcases expressive Grapefruit, Strawberry Lemonade, Maple Syrup characteristics. 

Producer: Jose Giraldo
Variety: Pink Bourbon
Process: Double Washed, Three-Stage Anaerobic
Altitude: 1800 meters above sea level
Origin: Huila, Colombia

In the rolling hills of Huila, Colombia, José Giraldo and his father transformed their family legacy at Finca El Diamante. This third-generation coffee producer discovered a fundamental truth: exceptional coffee starts with exceptional soil. In just four years, they elevated their farm from commercial to specialty coffee excellence.

At 1,750 meters above sea level, their prized Pink Bourbon variety becomes Panela Sticky through a partnership with Café 1959. The process begins when cherries reach their perfect pink ripeness at twenty two Brix degrees of sweetness. This unique variety, a cross between Ethiopian and Bourbon plants, is celebrated for its extraordinary sweetness and productivity.

The cherries embark on a journey to Café 1959's facility, where they undergo a precise three-stage fermentation process. After pulping and three separate fermentation cycles; to avoid over fermentation from one, extended, fermentation period; the beans rest on raised drying beds for forty days, natural slow drying, using shaded beds, allows the beans to develop their complex and sweet flavors. 

The result is Panela Sticky – a coffee that represents the perfect fusion of generational wisdom, innovative processing, and unwavering dedication to quality. Each cup tells the story of a family's commitment to excellence and their journey from traditional farming to coffee artistry.