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Colombia

Leoncio Maceto

Cup Notes: Red Berries, Caramel, Hazelnut, Milk Chocolate

Bright citrus and red berries shine through, their clarity and intensity amplified by double fermentation, before unfolding into smooth, sweet notes of caramel and milk chocolate—a flavour profile that beautifully captures the essence of Tolima’s unique terroir.

Suggested for espresso and filter

when we roast

We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*

Details

Producer
Leoncio Maceto
Country
Colombia
Terroir
Tolima
Altitude
1860 masl
Process
Washed Anaerobic - Parabolic Dryer
Arabica cultivar
Pink Bourbon
Picked in
January 2025
Arrived in
July 2025
Shipped in
Jute + GrainPro
Roast profile by
Rubens Gardelli
Roasted on
Customised solid-drum roaster

THE STORY BEHIND

Leoncio Maceto is a founding member of the Café Agrario association and plays a pivotal role on its commercial committee. With a clear and determined business vision, he has led all commercial initiatives since the association’s inception, contributing significantly to its development and reach. Together with his wife Mary Rico, the association’s secretary, Leoncio is widely respected for his leadership and his ability to manage high volumes of coffee production while maintaining a strong focus on quality.

A coffee producer from Ortega, in the Tolima region of Colombia, Leoncio is 41 years old and runs Las Brisas, a farm located in the Alto Guayabos vereda at an altitude of 1,860 metres. The farm spans six hectares, with 3.6 hectares under coffee cultivation. He grows several varieties including Colombia (5,200 trees, three years old), Castillo Tambo (2,000 trees, four years old), Pink Bourbon (1,200 trees, five years old), and Catimore (4,500 trees, seven years old). Thanks to his meticulous approach and deep understanding of the land, Leoncio’s coffee reflects a careful balance of agricultural tradition and modern vision.

THE VARIETY

PINK BOURBON

Cultivated from a hybrid of Red and Yellow Bourbon, Pink Bourbon is said to have been first discovered in Pitalito, Huila. Pink and Orange Bourbons are notoriously difficult to produce with consistency. The recessive genes responsible for these unique cherry colours are easily overridden by dominant red and yellow genes present in pollen, which makes stable propagation a challenge. However, when cultivated in carefully isolated and controlled plots, Pink Bourbon can thrive, preserving its distinct colour and character, though such lots remain rare.

Pink Bourbon is also noted for its high glucose content, which is thought to contribute to its delicate, soft, and complex flavour profile. It often displays elevated sweetness, floral aromatics, and layered acidity with notes reminiscent of tropical fruits, berries, and citrus. Grown typically at higher altitudes, the variety is sensitive to climate and disease, requiring skilful management from producers. Its clean and expressive nature makes it particularly well-suited to washed processing, where the clarity and purity of the cup can truly shine.

THE FERMENTATION PROCESS

The coffee undergoes a fully washed process, beginning with a meticulous selection of cherries to ensure that only perfectly ripe ones are used. Leoncio is highly selective when it comes to his pickers, choosing them carefully and paying them fairly to guarantee that only fully ripe cherries are harvested. Picking follows a strict cycle every eight days to maintain optimal ripeness.

For the Pink Bourbon, Leoncio uses a double fermentation method. The first stage is a 24-hour anaerobic fermentation in cherry, carried out in the hopper. This is followed by pulping and a second 24-hour fermentation in the receiving tank. The coffee is then washed twice to ensure cleanliness and clarity in the cup. Drying takes place in a parabolic solar dryer, where the coffee is carefully spread in a consistent 3cm layer. This ensures an even and gradual drying process, key to preserving the quality and complexity of the final lot.