Ildefonso Cordoba has worked with coffee since he was 12 and saved for years to buy Finca La Esperanza from his uncle. The farm sits as high as 2,100 masl in the mountains of Huila, Colombia, where the colder conditions suit the Pink Bourbon variety. He processes his coffees with a double 70-hour fermentation, once in cherry and then after pulping. The result is nougat & red apple in the cup.