La Granada
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La Granada is a two-hectare farm in Acevedo, Huila, Colombia, operated by Carmen Motta Piamba and Gabriel Castaño Buendía. It is internationally recognized for the couple's pioneering work in cultivating and popularizing the Pink Bourbon coffee variety, with Castaño often cited as the "godfather" of the cultivar in the Huila region.
Finca La Granada is a small-scale, high-impact coffee farm located in the municipality of Acevedo, within the Huila department of southern Colombia. Spanning just two hectares, the farm serves as a critical site for the development and proliferation of the Pink Bourbon variety. The farm is managed by Carmen Motta Piamba and her husband, Gabriel Castaño Buendía, who have dedicated their careers to refining the cultivation of this specific coffee cultivar.
The significance of La Granada lies in its role as a nursery and proving ground for Pink Bourbon, a natural mutation of the traditional Bourbon variety. When the couple first began planting Pink Bourbon, it was largely unknown in the region. Through meticulous experimentation and careful selection, they successfully established the variety, demonstrating its potential for exceptional cup quality and distinct flavor profiles that have since captivated the specialty coffee market.
Gabriel Castaño Buendía is widely regarded as the "godfather" of Pink Bourbon in Huila. His contribution to the industry extends beyond his own harvest; he has been noted for his generosity in sharing both plant material and technical knowledge with neighboring farmers. This collaborative approach has been instrumental in the widespread adoption of Pink Bourbon across southern Colombia, allowing other producers to diversify their crops and access international specialty markets.
Processing at La Granada is characterized by a commitment to technical precision. The farm is known for utilizing extended fermentation techniques to enhance the sensory attributes of their coffee. Documented methods include long-duration cherry fermentation—sometimes lasting up to 60 or 90 hours—before the beans are de-pulped, washed, and dried. These controlled, innovative post-harvest practices are designed to highlight the inherent acidity and sweetness of the Pink Bourbon variety.
The farm's output is highly sought after by specialty roasters globally, who value the traceability and the specific, vibrant cup profiles associated with the Castaño-Motta family's work. Coffees from La Granada are frequently featured as single-origin microlots, often noted for tasting notes such as grapefruit, dried apricot, and a structured, complex acidity that distinguishes them from more common regional offerings.
Today, La Granada stands as a testament to the impact that smallholder farmers can have on the global coffee landscape through specialization and knowledge sharing. By focusing on a single, high-quality variety and refining their processing methods, the producers have elevated the reputation of Acevedo as a premier coffee-growing region. Their story remains a primary reference point for the history and success of the Pink Bourbon variety in Colombia.