Maria Rosa Oidor - Single Origin - COLOMBIA

Candied orange, red grape and yellow peach Variety: Pink Bourbon Process: Fully Washed Filter Roast – Medium/light roast Suggested methods: Pour over, Aeropress, Automatic Brewers, Cold Brew, Plunger Maria Rosa – Los Nogales Los Nogales – Maria Rosa Oidor is a beautiful Pink Bourbon coffee grown by Maria Rosa Oidor in San Antonio, Inzá, Cauca, Colombia, at around 2,000 masl. The high elevation allows the cherries to mature slowly, creating a coffee with remarkable sweetness, clarity, and complexity. Maria Rosa and her family have dedicated years to building Los Nogales into one of the most respected farms in the region. Her work and commitment to quality have also helped inspire the growth of specialty coffee within the local community. This fully washed Pink Bourbon offers an elegant and expressive cup profile, with notes of candied orange, peach, red grape, jasmine, and delicate floral sweetness. The coffee has a silky body, bright but balanced acidity, and a clean finish that works beautifully both as espresso and filter. A refined and vibrant Colombian coffee that reflects the care, tradition, and passion behind every harvest. The Coffee Los Nogales – Maria Rosa Oidor is a fully washed Pink Bourbon coffee grown at around 2,000 masl in San Antonio, Inzá, Cauca, Colombia. The high elevation and cool climate allow the cherries to ripen slowly, developing higher sugar concentration and a more complex cup profile. At harvest, only ripe cherries are handpicked, often through multiple passes on the same trees to ensure consistency and sweetness. After picking, the cherries are pulped at the farm’s small micro-mill and placed into fermentation tanks without water for around 24–36 hours. This controlled fermentation helps break down the mucilage and contributes to the coffee’s floral clarity, juicy acidity, and elegant sweetness. Once fermentation is complete, the coffee is washed using clean water from nearby mountain streams and then dried slowly over 10–18 days on raised beds and covered patios. The drying structures are greenhouse-style canopies that protect the coffee from rain while allowing airflow and stable drying temperatures. This slow drying process is essential for preserving the delicate floral and fruit characteristics that Pink Bourbon is known for. The result is a vibrant and expressive cup with notes of candied orange, peach, red grape, jasmine, elderflower, and honey-like sweetness, supported by a silky body and clean finish. Inza – Cauca Inzá is one of Colombia’s most respected coffee-growing regions, located high in the mountains of the department of Cauca in the southwest of the country. The area is known for its dramatic landscapes, rich volcanic soils, high elevations, and cool temperatures — all ideal conditions for producing complex and vibrant coffees. Coffee in Inzá is typically grown between 1,700 and 2,200 masl, where cooler temperatures slow down cherry maturation and help develop greater sweetness, acidity, and clarity in the cup. The combination of intense sunlight during the day and cold nights creates coffees with elegant structure and layered flavour profiles. The region is made up mostly of small family-owned farms, many of them only a few hectares in size. Coffee production here is deeply connected to tradition, community, and careful hand-processing methods passed down through generations. Farmers often harvest selectively by hand and process coffee at small micro-mills directly on their farms. Inzá has become especially recognised for producing exceptionally clean washed coffees with floral aromatics, juicy fruit notes, and refined acidity. Varieties such as Pink Bourbon, Caturra, Typica, and Castillo thrive in the region thanks to the altitude and unique microclimates. Beyond coffee, Cauca is also culturally rich and deeply connected to Indigenous communities and agricultural traditions, making the region one of the most unique and important coffee-producing areas in Colombia. ORIGIN: Costa Rica REGION: Cirri Sur, Naranjo, West Valley VARIETY: Orange Bourbon PROCESS: Black Diamond - Natural ALTITUDE: 1,500 MASL SUGGESTED METHODS: Pour over, Aeropress, Automatic Brewers, Cold Brew, Plunger