This specialty coffee comes from Finca El Rubí, in the Huila region of Colombia, between 1,500 and 1,800 meters above sea level. This terroir is recognized as one of the most prestigious in the world for high-altitude coffee, where fertile volcanic soils, constant rainfall, and diverse microclimates create ideal conditions for growing exotic varieties.

Heiner Lasso and his family
Heiner Lasso represents the new generation of Colombian producers, combining tradition and innovation. At Finca El Rubí, every family member contributes actively: from cultivation to processing, from drying to marketing. This family dedication guarantees not only qualitative excellence but also a sustainable future for his children, building a legacy based on specialty coffee.

The application of advanced fermentation techniques has allowed the Lasso family to enhance the intrinsic characteristics of the cultivated varieties, developing complex aromatic profiles that conquer the international market.

The Huila Region
Huila is Colombia's largest specialty coffee-producing region. The mountains that crisscross the region create diverse microclimates, allowing the fruit to ripen slowly and develop superior aromatic complexity. The high altitude, combined with mineral-rich volcanic soils, produces coffees with distinctive brightness and pronounced natural sweetness.

Pink Bourbon: A Mysterious and Exceptional Variety
Pink Bourbon is one of the most enigmatic and sought-after varieties in the specialty coffee scene. Originally discovered in Southern Huila in the 1980s, recent genetic studies (Café Imports/RD2 Vision) have revealed that it is not a hybrid between Red and Yellow Bourbon, as previously believed, but rather an ancient Ethiopian landrace variety that mysteriously arrived in Colombia.

The drupes ripen with a distinctive salmon-pink color, requiring selective hand-picking at the optimal time—a complex operation given their unusual hue. The variety is susceptible to disease and requires meticulous care, making production limited and precious. The result: an extraordinarily elegant sensory profile with delicate floral notes, silky sweetness, and bright acidity.

Innovative Process: Anaerobic Carbonic Maceration
After selective harvesting, the drupes are subjected to a floating sorting process, eliminating defective fruit. This is followed by 24 hours of fermentation in airtight tanks with CO2 injection, creating a controlled anaerobic environment. This process—borrowed from the world of winemaking—amplifies aromatic complexity, develops sweetness, and creates distinctive fruity notes.

After fermentation, the beans are depulped, thoroughly washed, and slowly dried on raised beds for 12-15 days. Gradual drying preserves structural integrity and allows for uniform development of internal sugars.

Sensory Profile
A cup that celebrates balance and refinement. High sweetness (5/5) combines with medium-high acidity (4/5), creating dynamism without aggression. The soft body (3/5) envelops with a silky texture.

Floral notes of jasmine dominate the nose, followed by blood orange and papaya. On the palate, the citrusy finish surprises with its cleanliness and length. Overall elegance (4/5) with continuous layering: floral at the start, tropical fruitiness midway through, and a bright citrus finish.

Picapau Coffee Roastery
Artisanal Roman roast. Medium profile that respects the delicacy of Pink Bourbon, preserving floral notes without sacrificing structure. A philological approach that honors the producer's work.

Recommended Extraction
Versatile: espresso to enhance sweetness and body; filter (V60, Chemex) for brightness and aromatic complexity. Medium grind. Temperature 92-94°C. Ratio 1:15-1:16.

Conservation
Store in an airtight container away from light, heat, and moisture. Consume within 4-6 weeks of roasting.
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