La Loma

Wilmer Moncayo and his wife, Yenni, own and manage La Loma Farm in Pitalito, Huila, where they cultivate 6.5 hectares of coffee at 1,800 meters above sea level.

Both grew up on coffee farms, but Wilmer’s path to ownership was anything but conventional. After spending his twenties working in the United States, he returned to Colombia and purchased La Loma nearly a decade ago. Today, the couple focuses on producing outstanding specialty coffees, growing traditional varieties alongside exceptional lots of Pink Bourbon and Gesha.

Driven by a commitment to quality and precise processing, Wilmer and Yenni continue to build a future rooted in craftsmanship, sustainability, and a deep passion for coffee.

The Pink Bourbon is carefully handled during cherry fermentation and drying. The process begins with the selection of ripe cherries, followed by flotation to ensure quality and lot uniformity.
The coffee then develops its attributes through a controlled fermentation, where conditions are monitored to prevent defects and highlight its cup profile.

Finally, it is dried in the cherry on raised beds under a slow process, with constant turning to achieve uniform drying. This approach allows for better integration of the mucilage sugars into the bean, resulting in a coffee with good sweetness, complexity, and fruity and floral notes.

Filter Recipe
Grind size | Coarse
Ratio | 1:15
Dose | 16g
Water volume | 240g
Temperature | 95°C
Brew time | 2:40 Minutes
Number of Pours | 3

This coffee has been roasted for all filter brew methods. To find the method that suits your taste, check out our Brew Guides.