Colombia | Sebastian & German Hoyos

Sebastian and his brother German Hoyos are young producers in La Palmita, San Agustin. Their farm El Estaroque spans 4 hectares - 3 of which are planted with coffee at 1730-1830 MASL. This is a separation of Pink Bourbon harvested in January 2025. Their Pink Bourbon has qualities similar to that of a washed Ethiopian coffee. We are finding a complex acidity and creamy body with flavors of blood orange, stone fruit along with yellow tropical fruits like pineapple and black tea in the finish.

This is our third season working with Sebastian and German and only their fourth year selling their coffee internationally. Growing up, the brothers were surrounded by coffee, both their parents worked as pickers on nearby farms. It was always Sebastian’s dream to have his own farm, where he could build a future for his family. His journey began in elementary school, when he alternated between picking coffee and attending school. After years of working as a picker, he and his brother were able to purchase land and begin growing coffee. In 2019 they decided to experiment with Pink Bourbon, a variety suited for colder climates and higher quality cups. After a few years of challenges and working off-farm to manage debts, Sebastian was introduced to Monkaaba, who helped connect his coffee to international markets.

Cherries are picked at peak ripeness every 15 days and floated before being left to ferment in a wooden hopper for 24 hours. The cherries are then depulped and left to dry ferment for 26 hours. The seeds are washed and left to drain for 12 hours before being moved to raised drying beds. The coffee dries for between 15-20 depending on the weather.