This Orange Bourbon comes from Finca Los Nogales, a family-run farm in Huila, Colombia, led by Oscar Hernández. Los Nogales sits at 1,900m and has become one of the most quietly respected producers in Colombia’s specialty scene, combining decades of tradition with a serious interest in experimental processing. What makes this lot special is the lavender drying process. Cherries are selectively hand-picked at peak ripeness, density-sorted in water, then dry-pulped and left to naturally ferment for 24 hours in their own sugars. From there, the beans are dried for about three weeks in direct contact with dried lavender flowers — a slow process that lets the floral aromatics migrate into the bean itself. No flavoring, no additives, just time and lavender. The result is a cup that drinks like a conversation: lavender and papaya on the nose, a soft yellow fruits acidity, and a honeyed finish that keeps going.