Name:  Iván & Jennifer Sebay
Notes: Honey, All Spice, Floral
Country: Colombia
Region: San Agustín, Huila
Producer: Iván & Jennifer Sebay
Variety: Pink Bourbon
Altitude: 1,800masl
Process: Washed

Iván moved to San Agustín Los Cauchos in southern Huila at 16, after his family relocated from Teruel in the north where security and labour challenges made farming difficult. His father gave him 3.5 hectares of fallow land, which he developed into a coffee farm in partnership with a local neighbour — Iván providing the land, his neighbour providing knowledge and labour.

On advice from a quality analyst, they planted Papayo, Pink Bourbon, and Gesha across 1.5 hectares. Pink Bourbon has proven the standout — high-yielding and pest-resistant — and Iván plans to expand with another hectare of it.

Processing is a two-stage fermentation: 50 hours cherry fermentation in bags, followed by pulping and a 64-hour tank fermentation, with drying on raised beds over 14–25 days depending on conditions. Minga worked closely with Iván through repeated tasting trials to refine this method to its current best expression.