About the farm
Álvaro Mora runs Villa Pastora as a family operation, preserving and growing the family legacy while focusing on sustainable practices and production of high-quality coffees. Álvaro hopes consumers recognize the care and passion behind every cup of coffee and strongly believes that quality makes a difference.
Villa Pastora is located in Palestina, Huila. The farm is a tribute to the founder, Pastora Anacona — mother of Álvaro — who started the coffee tradition on the farm by planting the first coffee trees in 1980s. Since then, the love for coffee and dedication to hard work has been passed on through the Mora Ortega family and is now in its third generation of coffee growers.
Villa Pastora is more than just a production site, it serves as centre for community support. Álvaro has formed partnerships in the «Delagua» project, to expand the farm’s impact while strengthening the local economy.
About Pink Bourbon
Pink Bourbon coffee was discovered in Colombia’s southern Huila region between 2010 and 2014. Rodrigo Sanchez Valencia and his team identified the variety on Finca Monteblanco. The variety gained attention for its pink cherries and potential disease resistance. Pink Bourbon varietal was originally believed to be a hybrid of Red and Yellow Bourbon due to its pink cherry colour.
However, the 2017 test by DNA Analytica showed that Pink Bourbon leaves shared genetic similarity with Ethiopian wild coffees, and lesser similarity with Tanzanian Arabica, Bourbon, and Catimor. The 2023 test by RD2 Vision, led by Christophe Montagnon, confirmed Pink Bourbon as an Ethiopian landrace, not related to Bourbon.Pink Bourbon is a vernacular name, not a true Bourbon variety.
The coffee varietal thrives at high altitudes between 1,750–2,000 masl, on volcanic soil and in a cool microclimate.
Pink Bourbon coffee stands out for its complex flavour profile, combining floral notes, tropical fruit and bright acidity. Pink Bourbon coffee tastes sweet and rich with hints of citrus, honey and white flowers.
About the process
After the harvest, this coffee undergoes oxidation for 48h. It then undergoes fermentation in sealed tanks for 48h. It is then moved to the mechanical dryer for 8h, followed by 14 days in the drying shed.
