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La Armenia is a natural Pink Bourbon from Pitalito, Huila, produced by Don Héctor Díaz.

Huila is one of Colombia’s most important coffee regions, and Pitalito has become a reference point for quality. In the area of El Bombo, coffee is deeply connected to daily life. Small farms, family knowledge and high altitude production shape much of the region’s identity, with cool nights and warm days allowing cherries to mature slowly and develop layered sweetness.

Don Héctor Díaz is one of the founding members of the El Bombo cooperative. Within his community, he is respected for the way he works his farm, using organic practices where possible and keeping a close eye on every stage of production.

La Armenia is his family farm, an inheritance shared with his siblings. With only 1.5 hectares of coffee, the scale is small, but the work is highly intentional. This Pink Bourbon reflects that approach: careful, precise and rooted in a strong coffee growing tradition.

After selective harvesting, the cherries are sorted by flotation to improve uniformity. The coffee then undergoes a monitored fermentation before being dried naturally in the full cherry on raised beds. During drying, the cherries are turned regularly to maintain even moisture loss and support the slow integration of mucilage sugars into the seed.

The result is a beautifully sweet and expressive Pink Bourbon. A coffee with clarity, balance and complexity, shaped by a small family farm, a precise natural process and the high altitude conditions of Pitalito.

If you’re brewing on espresso:
Choose the filter roast for an espresso with a higher complexity, acidity and a more-fruit-forward outspoken cup. We recommend choosing the espresso roast for a more full bodied, less fruit-forward and more classic, yet still complex, cup.
This depends on personal taste and who drinks it, we personally love a more fruit-forward cup with higher acidity and complexity so we always brew our espresso with the filter-roast.