Located in the mountains of Caldas, Colombia, Villamaría is a coffee-growing region just outside Manizales, surrounded by lush landscapes, rivers and rich natural resources. At around 1,800 metres above sea level, local smallholder farmers cultivate coffee in the highlands, where favourable growing conditions contribute to the quality and character of their harvests.

Through a project developed by Raw Material, coffee cherries from 30 to 50 farming families are collected at La Aurora before being transported to the Jamaica processing station in Chinchiná. This Pink Bourbon undergoes an Anoxic Washed process, using cold water and a low-oxygen environment to control fermentation, followed by slow drying on raised beds. The result is an expressive coffee with notes of papaya and black tea, combining vibrant fruit character with delicate sweetness.

Villamaría is a coffee-growing community located in the department of Caldas, Colombia. Through a partnership with Raw Material, local smallholder farmers have gained access to improved processing facilities and more sustainable routes to the specialty coffee market.

Freshly harvested cherries are delivered to La Aurora, a collection point managed by producer Rubiel Orrego, before being processed at the Jamaica station in Chinchiná.

The project brings together local producers, combining their experience with innovative processing techniques while creating better economic opportunities for the surrounding communities.

This Pink Bourbon undergoes an Anoxic Washed process, designed to extend fermentation in a controlled, low-oxygen environment.

After harvesting, the coffee cherries are fermented using a technique known as the water pillow method. A plastic sheet is placed over the cherries, with cold water added above it to create a seal that limits oxygen exposure and helps maintain a stable, lower fermentation temperature.

The coffee is then depulped and slowly dried on raised beds, a process that can take up to 20 days.

This careful approach to fermentation and drying helps develop the coffee's distinctive fruit character, sweetness and clarity in the cup.
Although for years it was believed to be a natural cross between Red and Yellow Bourbon, recent genetic research suggests that its lineage may be more closely related to Ethiopian landrace varieties.

Its most distinctive feature is the deep pink color of the coffee cherry at full ripeness, a visual trait that also serves as an indicator of its high sugar concentration.