Filter: Colombia Huila Villa Pastora Natural Pink Bourbon

We will start 2026 with two stellar Colombia coffees. Our friends from Primavera hooked us up with these. First we roast one for filter and it is one of my favorite varietals of Pink Bourbon. The farm is a true family business, with current owner Yulieth being the third generation. We’re excited about this coffee, giving us sweet notes of honey, elderflowers and some grapefruit.

Villa Pastora farm, located in the municipality of Palestina, Huila, was acquired in the 1980s by Mrs. Pastora Anacona, Yulieth and Gerson’s paternal grandmother. She initiated the coffee tradition on the farm by planting the first coffee trees. Since then, this passion for coffee has been passed down through the Mora Ortega family, now in its third generation of coffee growers.

The farm, named after its founder, represents the hard work and dedication of the family, who have focused on producing differentiated, high-quality coffees. Álvaro Mora, Yulieth’s father, has been a central figure in maintaining and expanding this legacy. The farm serves as a tribute to Álvaro’s mother, who first planted the seeds that would grow into a thriving coffee business. Run as a family effort, Villa Pastora employs sustainable methods and prioritizes product quality. Álvaro seeks recognition from consumers for the care and passion invested in each cup of coffee. He believes in the importance of quality.

Villa Pastora is not only a place of production but also a hub of community support. The farm employs about eight people from the area and offers fermentation advice, as well as drying services for other coffee growers who lack proper infrastructure. Álvaro has formed partnerships, such as his participation in the Delagua project, to expand the farm’s reach and impact. These collaborations help in sharing the family’s coffee with a broader audience and contribute to the local economy.

After harvest, this coffee undergoes oxidation for 48 hours. It rests for another 48 hours in fermentation in sealed tanks. It is then moved to a mechanical dryer for 8 hours, followed by 14 days in a drying shed.

Yulieth and the family are a bridge between the local community and international buyers. They buy cherry from their neighbours to carefully process, and they also sell their own farm’s coffee. Some of the coffee is washed, but their specialty is carefully processed naturals. They cup every lot to ensure quality and learn more about processing.