El Azafrán is a farm where tradition and innovation meet. For three generations, the Rodríguez family has been working with coffee, with each generation adding its own perspective to continuously improve and enrich the farm. Under the leadership of Luis Hernán Rodríguez, they grow varieties that are more resistant to disease and better adapted to the cool climate of the Huila mountains.

The Pink Bourbon we have here is processed as a washed coffee. After pulping, it undergoes a carefully controlled fermentation of around 48 hours using selected yeasts, and is then sun-dried for 14 days, capturing the full expression shaped by the microclimate of Peñas Blancas.

Over the years, the family has embraced a more modern approach, studying microclimates, microbiology, and innovative fermentation techniques. All of this learning and care is reflected in the cup, resulting in a coffee with balance, depth, and the passion of the people behind it.