Finca La Montañita

Flavours of yellow peach, passionfruit, lime
Body     Acidity

Best as black espresso/filter

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.


Willyan Rojas




Pitalito, Huila


1680m above sea level


Pink Bourbon


36 Hour Fermentation


May 2021



Roast style


What makes up Colombia Finca La Montañita?

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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