Colombia Erick Bravo Pink Bourbon Washed

Erick Bravo farms across San Agustín in Colombia's Huila department, where cool air drifting up the Magdalena River basin slows cherry maturation and gives the cup unusual evenness. He has placed in Cup of Excellence and Huila Mágico — a working farmer rather than a competition specialist, with thousands of trees across Castillo, Catimore, and Pink Bourbon plots.

Cherries are floated, then fermented in cherry for 48 hours before depulping. A second 36-hour dry fermentation follows, after which the parchment is greenhouse-dried for 15-20 days. The result is a Pink Bourbon expression that reads delicate and firm at once: kiwi and lychee in the front, tropical stone fruit through the middle, cane sugar finish.