Notes: Passionfruit, Cherry, Toffee & Pink Lemonade
Growers: Miller Vasquez
Variety: Pink Bourbon
Farm: Finca la Esperanza
Region: Miraflores, Bruselas, Huila
Process: Washed
Altitude: 1925 masl
Source Partner: Shared Source
We are super pleased to close out our 2026 run of little Los Guacharos member breakout lots of Pink Bourbon with this lively, super elevated passionfruit and bright tropically twinged banger from young Miller Vasquez in Miraflores, Bruselas, Huila de Colombia.
Bluebeard is proud to continue their support of the Aso Guacharos group to bring you exquisite coffee from an enviro-sustainability focused group of coffee farmers in Bruselas, Southern Huila (close to Pitalito), Colombia. Los Guacharos are a group of independent, quality-focused small producers who are collectively converting to organic agriculture, making their own fertilizers and fungicides, installing complex water filtration systems that use gravity, stones and sand to remove all mucilage residues from waste water to not contaminate water systems.
Miller’s story goes back generations- he comes from a family of coffee producers, and he was raised on his mother’s farm, Finca Buena Vista, where he learned every step of coffee
production. These days, Miller splits his time between managing his own farm- La Esperanza and the family farm left behind to him and his six siblings. Purchasing the land for La Esperanza was a long-term goal that took years to achieve. Around six years ago, Miller was finally able to purchase the land- but the parcel was affordable because it lacked basic infrastructure: no road access, limited water, and steep terrain. Coffee and other crops had to be carried on foot through a neighboring property before reaching the road below. Recently, Miller and his neighbors pooled their resources to build a shared access road, which has fundamentally changed daily life on the farm- it makes harvest, transport, and planning far more manageable.
On the farm, Miller works with minimal infrastructure- the wet mill at La Esperanza is a
simple wooden structure with a hopper and a de-pulper, but there’s no electricity on the
farm- the de-pulper is powered by a small motor. Water access is limited, and Miller
transports parchment coffee to a family home in Bruselas to wash and dry it.
PROCESSING
Miller’s processing style is formed through experimentation instead of formal training. He’s
learned from neighbors, and many years ago, he was a member of the Los Guácharos
association (a long-term partner association of ours!), and he attended workshops there too.
These days, Miller picks fully ripe coffee, and leaves it in plastic bags in the shade for four days before de-pulping it directly into clean, sealed plastic bags, where it sits for another four days. Since there’s no water on the farm, he brings the parchment down to a family home to wash and dry it in his parabolic dryer. -- Source information credit to Shared Source