María Belén Díaz

Pink Bourbon from the Resinas farm, located at an altitude of 1,800 meters, is a variety naturally characterized by sweetness and fruity complexity. María didn’t stumble upon coffee by chance—she grew up with it, spent years working as a quality analyst in the department of Cauca, and today applies that experience directly to the processing on her own farm. Together with her husband Narcis and their three sons, she has turned the Resinas farm into a place where exceptional varieties are grown—Papayo, Caturra, Castillo, Borbón Rosado, and Gesha. In 2024, she became one of the first women in the region to be certified as a coffee processing specialist by The Forest Academy. The semi-washed anaerobic processing method, in which the cherries first ferment whole for 24 hours and then for another 36 hours in sealed bags, creates a layered flavor profile with a firm structure.

In espresso, the natural characteristics of Pink Bourbon are concentrated and intensified—pomegranate transforms into a juicy, sweet-and-sour intensity, green apple adds lively freshness, and notes of yellow flowers round out the long, aromatic finish. An altitude of 1,800 meters above sea level and the meticulous work of the entire family are reflected in the cup as a balanced body and clarity that is truly rare in anaerobically processed coffees.