Espresso that hits with layers, seasonal fruit up front, cacao running through the middle, and a streak of herbal acidity that keeps the cup alive. This one comes from Don Gabriel Castaño in Huila, Colombia, a man who changed the game with one decision: planting Pink Bourbón. What started as a way to support his family turned into a movement. The variety resisted disease, thrived in his soil, and most importantly, made coffee that stood out. Gabriel’s neighbors were so inspired they started planting it too. Around here, they don’t just call it Pink Bourbón anymore. They call it “Castaño.” The process is meticulous: cherries hand-picked, held whole for 96 hours, then fermented another 96 before being washed and slow-dried for up to 30 days under parabolic dryers. That patience shows up in the cup, with depth, clarity, and character you can taste. Today, Don Gabriel is known as Huila’s godfather of Pink Bourbón. He’s not only growing exceptional lots, he’s shared his plants and knowledge with countless farmers, raising the bar across the region. This espresso is a direct line back to him, to La Granada, to the start of something bigger than one farm.