Wilson Alba

This new pink bourbon release comes to us from Finca Sierra Morena, located in Jordan, Palestina, in the heart of Colombia’s Huila region.

The farm is owned and managed by Wilson Alba Córdoba, who has been running the property for the past 15 years after taking it over from his grandparents.

Before turning to coffee, the Alba family focused on growing dragonfruit and grenadine, and to this day, maintain a thriving Hass avocado business alongside their coffee operations.

Wilson’s farm spans 40 hectares with 10 hectares dedicated to coffee production, including pink bourbon, tabi, gesha, pacamara, and chiroso. The most productive sections of the farm are shaded by mandarin trees, creating a cooler, more stable growing environment.

Processing at Sierra Morena is attentive and focused. Ripe cherries are floated and held intact for 12 hours before being depulped, then held in fermentation tanks for 48 to 60 hours, depending on the weather. Finally, they’re washed and dried for 20 to 25 days.