Located in the western central region of Colombia, Quindio straddles the Andes and is part of the country's famous "coffee triangle." Quindio is made up entirely of mountainous terrain, which is covered in tropical rainforest and bamboo forests. The soils have been enriched by ancient volcanic eruptions and the weather is ideal for coffee production, which is a key driver of Quindio's economy.

Originally a natural hybrid of Red and Yellow Bourbon, this variety, famed for its characteristically pink ripened cherries and equally unique flavour characteristics, has become highly sought-after and more frequently cultivated as of late. Successful cultivation of this variety is difficult and requires careful isolation in order to maintain its distinctive colour and bright, fruity and floral profile.

The Pink Bourbon cherries are handpicked and harvested at 17 degrees Brix. The initial fermentation begins with a 96 hour carbonic maceration with the addition of hops and starter cultures. After the coffee is pulped it undergoes a secondary, 72-hour fermentation with the integration of the hopped mossto that was collected from the initial fermentation. The coffee is then removed from the tanks, and laid out to dry on Campo Hermoso's patios for 22 days. Finally, the coffee is relocated to the warehouse to rest for another 4-5 days to undergo a humidity stabilization process.