Dilia is a celebration of family heritage and the vision that helped shape Café Primitivo. Named after Ana María Donneys' mother, this coffee honors the woman who planted the first Pink Bourbon trees on the Primavera farm, long before this variety was recognized for its exceptional quality. While those first harvests were sold as conventional coffee, she was convinced that the farm's future lay in specialty coffee, sowing the seeds of what would become one of its most distinctive offerings.
Today, Dilia embodies the qualities Ana María remembers most about her mother: sweetness, liveliness, generosity, and character. Cultivated at 1,600 meters above sea level in the mountains of Quindío, the Pink Bourbon variety thrives under cool temperatures, abundant sunshine, and gentle mountain breezes. These conditions allow the cherries to develop exceptional sweetness, regularly exceeding 20° Brix and providing ideal raw material for natural processing.
This lot also marks an important chapter in the farm's agronomic evolution. The plot became the first to transition from conventional fertilization practices to organic nutrition via drenching, helping establish a more regenerative and resilient approach that would later influence the rest of the farm. Throughout the year, meticulous field management supports healthy trees, balanced ripening, and consistent fruit quality.
Selectively harvested every two weeks, the cherries undergo density sorting and meticulous hand sorting before entering a controlled anaerobic fermentation of approximately 72 hours, following a short oxidation step. The coffee is then slowly sun-dried until reaching a stable moisture content for export. The result is a complex and expressive cup that highlights the richness of Pink Bourbon through layered fruity notes, vibrant sweetness, and a lasting, memorable finish.
