Elías Roa ‘Finca Tamana’ - Pink Bourbon // Huila, Colombia

by Hex

In the hills of El Pital, Finca Tamara has become synonymous with thoughtful cultivation and enduring quality. Since acquiring the farm in 2011, Don Elías Roa Parra and his family have methodically transformed degraded land into a flourishing, regenerative coffee estate.  By investing deeply in infrastructure, soil regeneration, careful processing, and ultimately, worker health, Elías and his family have helped shape a broader vision of quality-driven farming within their community. Harvested at peak ripeness, cherries rest overnight before de-pulping in the morning. A 24-hour fermentation in stainless steel tanks precedes a long, gentle drying under parabolic shade for 20 to 30 days, preserving both structure and clarity in the final cup. While originally believed to be a hybrid of Bourbon and Typica, recent genetic mapping shows Pink Bourbon is likely a natural cross between Ethiopian landraces — distinct from the Bourbon family entirely. Farm Finca Tamana Region Pital, H