We'd been looking for a Pink Bourbon at a time when good spot coffees have been hard to find. Mark at Caravela recommended this lot from Willyan Rojas at Finca La Montañita in Pitalito, Huila, and we took his advice. On the cupping table it was bright and sweet, with white stone fruit character and a pleasant floral aroma. He was right.

Willyan grew up in a coffee-farming family and has focused on specialty production since 2003, developing La Montañita and its processing along the way. This lot, likely follows Willyan's normal picking and processing methods. He generally ferments coffee for 36 hours, in covered tubs without water and washes his coffee twice. Then the coffee moves to drying, under cover, for ten days.

Until now, we've bought most of our single origin coffees from Caravela as spot offerings: coffee already in Australian warehouses when we decide to buy it. That has let us cup the coffee and know its quality before the lot arrives at our roastery.

Caravela has decided to end its Australian spot offering and move to forward contracts. That means committing earlier, without the same chance to assess a lot after it lands. It's a challenge for buyers, us included, but one we're happy to take on. Willyan's coffee is delicious, and we'd jump at the chance to plan future purchases with Caravela, giving the supply chain more certainty about our demand.