Anderson Gutiérrez brings a deep legacy of coffee cultivation to Monogram with his first Pink Bourbon lot. As the son of our long-time producer Maximino Gutiérrez Tejada, Anderson’s coffee carries the same vibrant fruit sweetness that has made his uncle’s coffees a favourite in our lineup. Grown on the family’s Loma Linda farm, Anderson’s Pink Bourbon offers a unique expression of the variety, with floral and tea-like notes that reflect its Ethiopian landrace origins. This coffee is a testament to both tradition and Anderson's own resilience in the face of natural challenges.

The journey behind this coffee is one of perseverance- Anderson first began managing a coffee plot at the age of 12, a gift from his father, but stepped away from farming for a time. When he returned, the farm was struggling, and over the years, landslides caused by heavy rains devastated more than half of his coffee fields. Undeterred, Anderson reforested the land, restoring its strength and planning for the future. Today, he is planting new varieties, including Pink Bourbon, Gesha, and Wush Wush, across nine hectares, ensuring his family’s legacy of quality coffee production continues.

This Pink Bourbon lot undergoes a meticulous process that highlights the coffee’s complexity. After the cherries are hand-picked at peak ripeness, they oxidize for 36 hours, followed by a 24-hour fermentation. The beans are then gently washed to preserve the natural sugars and dried on raised beds for about two weeks. The result is a clean, delicate cup with layers of florals, stone fruits, and soft tea-like notes that showcase the extraordinary character of Anderson’s coffee.