• Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita
  • Colombia La Carmelita

Colombia La Carmelita

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STONE FRUITS | RASPBERRY | CACAO NIBS | STRUCTURED, COMPLEX AND VERY ELEGANT |

Origin

Origin – Colombia
Region – La Union, Huila
Producer -Tarcisio Gonzales
Variety – Pink Bourbon
Processing – Washed
Altitude – 1800m
Crop year - 2026
Cupping Score – 87
•OMNI ROAST•

Peach forward, exceptionally clean and elegant, with pronounced sweetness and a delicate acidity. The cup continues to open beautifully with rest, revealing more clarity and a softer, more refined fruit character.

Description

Tarciso Gonzales and his family were among the first producers to begin cultivating coffee in La Union in Huila. Now in his 70s, Tarcisio remembers arriving in the region and planting coffee with his family. He bought his own farm, Finca Carmelita, when he was a young man and continues to produce coffee to this day. “Coffee has given me everything I have,” Tarcisio has. He attributes his success to hard work. His dream was to see his children happy and graduated from university with professions of their own. Right now, 3 of his 4 children have graduated and are working as professionals. The youngest has not graduated yet, but Tarcisio hopes that they too will succeed.

He hasn’t always cultivated specialty coffee, though. When Pink Bourbon started gaining popularity in Colombia, his sons, Yonatan and Julian, advised him to start planting a few trees of that variety. “Today, they are the ones bearing good fruit.” That was around 2011, when the “coffee crisis” of low prices and a Coffee Leaf Rust epidemic made it clear to Tarcisio that there was a need to create new markets.

About Pink Bourbon 

Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.

Pink Bourbon has a stunningly high cup potential that wows coffee professionals and consumers alike. Its impressively high cup quality makes even more sense now that we understand Pink Bourbon is not simply a hybrid of two Bourbon varieties but traces to Ethiopian landraces. Its siblings include the highly-prized Geisha, which has consistently produced incredibly high cup scores. Pink Bourbon will continue to be a highly distinguished and valued variety.

Some farmers also report that Pink Bourbon has more disease resistance than the Bourbons it grows alongside. Based on these new discoveries, this may be due to the genetic variety it has coming from Ethiopian landraces.  

 

 

Processing

After selective hand-picking, only fully ripe cherries are delivered to the wet mill, where they are sorted to remove underripe and defective fruit. The cherries are then depulped, separating the skin and pulp from the beans.

The coffee undergoes a controlled fermentation to break down the remaining mucilage before being thoroughly washed with clean water. The parchment coffee is then dried slowly on raised beds or patios until it reaches an optimal moisture content of 10–12%. After a resting period to stabilize moisture, the coffee is dry milled, graded, and prepared for export.

This traditional washed process highlights the terroir and variety, producing a clean, transparent cup with vibrant acidity, refined sweetness, and exceptional clarity.