04/07/2026
First release for July is out!❤️🔥
Reinaldo Chilito | El Paraiso
Nectarine | Orange | Florals
Colombia
Pink Bourbon | Washed
imported via Intentionally sourced green coffee
Reinaldo was born and raised in El Purutal, San Agustín, Huila, where agricultural work shaped daily life from an early age. Limited access to education meant he left school after the second grade and spent much of his childhood helping his family cultivate sugarcane, panela, corn, beans, cassava, and coffee. Through years of work on his parents’ farm and neighboring properties, he developed the skills and experience that would later allow him to establish his own agricultural project.
At fourteen, Reinaldo received a small portion of his family’s land to cultivate independently. Alongside seasonal work on neighboring farms, he gradually saved enough money to purchase a plot of his own. With support from Colombia’s coffee growers federation, he planted his first 800 Caturra trees and began building the foundation of his coffee farm. Together with his wife, Mariela, whom he met in his early twenties, he expanded the farm over the following decades, acquiring additional land and steadily increasing coffee production while continuing to grow food crops for household use.
In 2016, Reinaldo planted 3,000 Pink Bourbon trees after seeing the success of the variety on neighboring farms. As he learned more about specialty coffee, he became interested in producing coffees with higher quality potential and greater value. After years of selling coffee through local buyers and cooperatives, he joined the Monkaaba project and delivered his first microlot under his own name, marking a new stage in the development of the farm.
This lot comes from Finca El Paraíso in El Purutal, San Agustín, Huila. The six-hectare farm includes four hectares of coffee planted between 1,859 and 1,920 meters above sea level. Cherries are harvested every three weeks, fermented for twenty-four hours, dry-pulped, and fermented for a further twenty-four hours before washing and drying for fifteen to twenty days. Harvested between July and September 2025 and shipped in November 2025, this Pink Bourbon reflects decades of experience.
