This aromaticColombian coffee from theVon & Vonnieroasteryisperfectfor both drip and espresso. In the cup, it combines hibiscus, raspberries, and sweet lemonade with pronounced red fruit notes and a jammy body. It tastes sweet, juicy, and sufficiently full-bodied, yet retains a floral lightness that keeps it from feeling heavy. It’s exactly the kind of coffee you’ll enjoy as a refreshing morning pour-over or as a fruity espresso with character.
Sonia Bolaños grows it on the Finca Buena Vista farm in the village of San Agustín in the Sevilla area of Colombia’s Huila region. She is a member of the MonKaaba group, and her farm spans just under three hectares. She used to grow mainly the Caturra variety, but due to the spread of coffee rust, she switched more to Pink Bourbon and the Castillo variety. This coffee is Pink Bourbon grown at an elevation of 1,780 meters above sea level and comes from the Mitaca 2025 harvest. Thanks to her collaboration with MonKaaba and the importer Semilla, Sonia was able to return to the specialty coffee market and sell her work at a fairer price.
The processing is washed and relies on careful fermentation. The cherries are harvested every two weeks and first fermented for 12 hours in bags. They are then hulled, followed by another 36 hours of dry fermentation. The coffee is subsequently washed four times, left to drain for 24 hours, and then moved to a solar dryer, where it dries for 15 days. It is precisely this combination of clean washed processing, longer fermentation, and slow drying that helps create a cup with red fruit, floral notes, and a full, jammy body.
- Farmer: Sonia Bolaños
- Altitude: 1,780 m a.s.l.