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MEET THE PRODUCER | Coffee has always been the livelihood of Marlon Bolaños’s family, but when he enrolled in a barismo course at SENA at 17, everything changed. There, Marlon learned about brewing, green coffee evaluation, and sensory analysis – and he knew the way his family had been approaching coffee production needed to change. At age 21 (you read that correctly), Marlon founded Three Coffee Farmers with his brothers, Hemerson (23) and Pedro (23). The trio began by differentiating the coffee varieties grown on their farm, and Marlon began refining their processing methods through trial and error. 

Today, the three brothers make up an absurdly young trio of champions. While Hemerson and Pedro manage the crops and day-to-day farm work, Marlon oversees processing, sample preparation, cupping, and commercial strategy. What began as curiosity evolved into a commitment – to continued learning, growth, excellence, and enjoyment.

TRUST THE PROCESS | After being harvested at peak ripeness, the coffee cherries are quality sorted by density. The whole cherries undergo a short stint of anaerobic fermentation for 48 hours in sealed tanks, after which they are pulped before undergoing an additional 48 hours of anaerobic fermentation in mucilage. Finally, they are spread out in sun bed driers and dried for 20 days, until 11% moisture content is achieved. 

TAKE A SIP | As a coffee variety, Pink Bourbon was brought to Colombia from Ethiopia, and that lineage is readily apparent as you take your first sip of this lovely coffee. It’s clean, vibrant, and tea-like, with an aroma like tea rose and a sweetness akin to panela sugar. The pineapple note is pronounced and delightful. The whole cup sips like oolong tea, and it’s a real testament to the dedication and determination of Marlon and his brothers – who are, quite literally, just getting started. 

Origin | Acevedo, Huila, Colombia

Producer | Marlon Bolaños

Farm | Three Coffee Farmers

Process | Anaerobic Honey

Variety | Pink Bourbon

Elevation | 1670 MASL