With its reddish-pink cherry hue and exceptional cup quality, the Pink Bourbon variety has earned a reputation for being both visually striking and remarkably flavourful. While its exact origins remain unconfirmed, it's widely believed to have emerged as a natural mutation at 2,100 masl in the San Adolfo region of Huila, Colombia, around 1980. This high-altitude birthplace has made Pink Bourbon a favourite among coffee farmers and roasters. Initially thought to be a mutation of the Red and Yellow Bourbon varieties, some researchers have since challenged this theory, proposing instead that Pink Bourbon may trace its lineage to an Ethiopian landrace variety.

Pink Bourbon adapts well to specific growing conditions, thriving best at elevations between 1,700 to 2,100 masl. This elevation range is crucial for developing the complex flavours and vibrant acidity that Pink Bourbon is known for. The trees are typically medium in height, making them easier to manage and harvest compared to taller varieties.

Cesar, along with his team of pickers, harvests only the ripest cherries. These cherries are then placed in the sorting area at La Esmeralda's farm, where the team hand-sorts and floats them to remove any low-density, underripe, or defective cherries. After sorting, Cesar allows the cherries to ferment for 45 hours — a critical step that enhances the coffee's flavour profile. This controlled fermentation aims to highlight the coffee's intrinsic flavours.

Once fermentation is complete, the cherries are spread in thin layers on parabolic dryers to ensure consistent airflow and sunlight exposure. They're carefully monitored and turned regularly to achieve uniform drying and prevent over-fermentation or mould. The drying process takes between 10–15 days, until a moisture content of 9.5%–11% is achieved. This stretches out the microbial activity, creating a unique profile characterized by intense fruitiness, sweetness, and a full body.

Cesar Buesaquillo was born into a traditional coffee farming family. He owns La Esmeralda, a 6-hectare farm located at 1,800 masl in Buenavista, Quindio. Visitors to Don Cesar's farm are treated to a marvellous view across his land. He has planted beautiful shade trees such as Guamo, Yarumo, and Carbonero throughout the property. Beyond coffee, he also grows plantain, banana, and avocado.

Cesar, his wife Maria, and their son Kevin manage all operations at La Esmeralda. Maria supports Cesar in every aspect of their family business, guiding him as they make important decisions together—they form a very strong team. Coffee farming has been part of Cesar's life since childhood. His parents worked as coffee pickers and later as farm managers on various properties. Through visiting these farms, Cesar developed his love for coffee. About 20 years ago, his parents purchased La Esmeralda, which Don Cesar and his family now own.

The initial years in coffee production weren't easy. Coming from a traditional farming background focused on commodity-grade coffee presented challenges. Cesar wanted to pursue Specialty Coffee practices and more unique varieties, requiring a complete change in his farming approach. He began by planting Pink Bourbon followed by Gesha. Today, he continuously experiments with processing methods and believes quality should be the coffee industry's focus moving forward.

When not working on the farm, Don Cesar enjoys family time, drinking coffee or sharing meals while sitting on the patio and taking in the beautiful view over his farm.

Pink Bourbon, or Bourbon Rosado, is characterized by its beautiful pink-coloured cherries. Originally thought to be a spontaneous cross between red and yellow Bourbon, genetic testing has revealed it's actually a descendant of an Ethiopian landrace variety—not Bourbon, despite its name. First spotted in Colombia, the variety's history is shrouded in mystery. One can only speculate how seeds from Ethiopia came to grow there. The cup profile is excellent and highly complex, typically featuring pronounced acidity and floral notes.

The dry/natural process is the oldest and simplest method of preparing green coffee. Well-suited to environments with limited water access and hot climates, this process typically uses no water and requires no specialized equipment.

After harvesting, coffee cherries are dried until they reach about 20% moisture content. They're then usually rested for a few weeks in bags before being sent to a mill for hulling and export preparation.

The cherries can be dried on large patios or raised African beds—large trays with a mesh base that allow increased airflow for even drying. Best practices include keeping the drying coffee in shade during the hottest parts of the day and avoiding re-wetting by rain or condensation. Regular turning and good ventilation are also crucial to prevent mould formation.

To avoid defective seeds and sour fermentation off-flavours, it's best to sort the harvested cherries during the initial drying stage when under-ripe, over-ripe, and damaged cherries are easily spotted. After just a couple of days, the cherries turn a dark red-brown colour before becoming black, making it impossible to visually identify problem cherries.

Coffee begins fermenting from the moment it's picked and continues while there's enough moisture and high temperatures—conditions that favour microbial growth. This uncontrolled fermentation leads to the development of wild, fruity flavours and an increased perception of sweetness and body.