Pavlova sweetness with raspberry and kiwifruit; smooth, creamy texture and bright, refreshing acidity throughout.

Luis Aníbal Calderón is a renowned producer from Finca Villa Betulia in Acevedo, Huila. With over 40 years of experience, Luis has become a leader in cultivating Colombia’s finest exotic varietals. For this lot, cherries were handpicked, then underwent a 45-hour aerobic fermentation before slow drying on parabolic beds. The result is a rich, fruit-driven cup with exceptional sweetness and depth — a true reflection of Luis’s dedication, craftsmanship, and the vibrant terroir of Huila.

Finca El Roblar sits at 1800 MASL and is planted with Caturra, Cenicafe 1, Bourbon and Tabi, nourished by naturally occurring streams. German’s washed Pink Bourbon, a prize-winning entry in this year’s Copa de Oro, showcases his thoughtful approach to processing. Cherries are fermented whole for 12 hours, depulped, fermented again for 24 hours, then rinsed and dried on raised zaranda beds, resulting in a clean, sweet and quietly expressive cup.