Finca La Montañita

Finca La Montañita is Willyan Rojas’ lifetime project. It’s a 8-hectare farm located in Pitalito, Huila. Coming from a family of farmers, Willyan always knew that coffee would be his craft. However, his ambitions went further: he wanted his coffee to be recognised internationally and become a medium to connect with people internationally.

Body     Acidity

This Pink Bourbon from Finca La Montañita is an example of how the process can impact the final product. A relatively common varietal processed through a traditional method results in an excellent fruity and bright cup.


We’ve chosen this coffee for our second VS subscription dispatch for a few reasons.

First, it comes from Colombia—our other favourite origin, together with Ethiopia.

Second, of course, its outstanding flavours and mouthfeel. It’s super fruity (think passion fruit and apricot), and it has a bright acidity. Not too far from some Geishas.

And third, its path to a high-quality cup is entirely different to our previous VS feature, Jabanto Carbonic Maceration. While the Ethiopian featured a contemporary, high-tech fermentation style, this Colombian follows a traditional method, done well.


Willyan comes from a family of coffee farmers. He set up his own farm, Finca La Montañita (Pitalito, Huila), in the mid-90s, but it wasn’t until the late 2000s that he started producing specialty coffee. This move away from commodity coffee would provide his family with higher premiums and establish his purpose: to get his coffee recognised internationally, allowing him to connect with people all around the globe.

This successful transition didn’t happen all of a sudden. Willyan put the work into research and development, travelling to other farms in the Colombian Coffee Axis region and joining programs like PECA, an education plan from Caravela Coffee (the importer for this coffee).

This step-up in level of care—from harvest to process—truly translates into the final product. That’s why it is one of our VS.


This lot’s varietal is Pink Bourbon, a hybrid between Yellow and Red Bourbon believed to be a naturally-occurring mutation in the Huila area of Colombia. When the cherry is ripe and ready to pick, the colour is in the light red or ‘pinky’ spectrum.

The process is a traditional fully washed, left fermenting in water for 36 hours and dried in covered parabolic patios for about 7 days (depending on the weather).


With all this extra info about what it took to produce this coffee, it’s time to enjoy it.

You’ll find brewing recipes from the team down below shortly. But don’t be shy and start with your favourite method! If you’ve got any questions, we’re always happy to respond to your emails or messages via Instagram @samplecoffee.

We look forward to hearing about your experience.


All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our coffee.


To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose
g yield
View the how to brew espresso (single origin) guide.


To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16 ratio of beans:water.

g beans
g water
You may need to grind more fine than our typical single origin. View full recipes and videos in our brewguides


To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans
g water
You may need to grind more fine than our typical single origin. View full recipes and videos in our brewguides


To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans
g water
You may need to grind more fine than our typical single origin. View full recipes and videos in our brewguides


Willyan Rojas




Pitalito, Huila


1680m above sea level


Pink Bourbon


36 Hour Fermentation


May 2021



Tasting notes

Yellow peach, passionfruit, lime

Roast style



Pink Bourbon varietal

Pink Bourbon is an Ethiopian Heirloom variety (or subvariety)—though, until very recently (~2023), it was thought to be a rare and spontaneous hybrid/mutation of Red and Yellow Bourbon.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Coffee delivery: coffee in resealable bag and farm information card

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