Gloria Ortega

Grown by Doña Gloria Ortega at Finca El Progreso in Sevilla, San Agustín, Huila, this lot sits at an impressive 1,870-1,920 masl. Replanted in 2020 with 1,100 Pink Bourbon trees alongside restored Caturra stalks, the farm reflects Gloria's inspiring journey of returning to her land and crafting high-altitude specialty coffee. The cherries undergo a meticulous double-fermentation washed process: a selective hand-harvest every three weeks, followed by a 24-hour fermentation before pulping, a second 48-hour dry fermentation in majolica tanks, and 15 to 20 days of slow drying. The result is a remarkably clean, crisp cup that highlights the vibrant quality of high-elevation Huila Pink Bourbon.