Colombia Eduardo Canacue Yellow Bourbon Anaerobic Natural

This exceptional Yellow Bourbon from Huila, Colombia is produced by Eduardo Canacue at his family farm, La Cabañita. Through a carefully controlled 72-hour anaerobic natural fermentation, this coffee delivers vibrant tropical fruit character, layered sweetness, and a beautifully balanced cup.

Bright, expressive, and full of life — this is a coffee that showcases both innovation in processing and respect for origin. La Cabañita is a small, family-run farm located near the village of La Estrella in Acevedo, Huila. Originally part of a larger family estate, Eduardo Canacue began cultivating his own section with a clear goal:

to reach the specialty coffee market through quality and thoughtful processing.

Surrounded by biodiverse mountains and waterfalls, the farm provides an ideal environment for growing Yellow Bourbon. With support from local partners, Eduardo adopted an anaerobic natural fermentation method, sealing ripe cherries in oxygen-free conditions for 72 hours before slow drying on raised beds. The result is a coffee that is sweet, clean, and remarkably expressive.

This lot reflects not only technical skill, but also the dedication of a family committed to improving quality and sustainability year after year.