Faver Ninco's AAA pink bourbon is truly a highlight coffee this year at Maker

The Ninco family are widely known in the town of Santa Maria for their commitment to land care and specialty coffee production. “I receive better income by producing specialty coffee and this has helped me and my family have a better life and become better coffee producers” says Faver. 

Realising from an early age that coffee production was going to be a long term pursuit for Faver, in the year 2000 the Ninco family acquired their first piece of land. Fast forward to 2025 and they are successfully managing Caturra, Bourbon, Geisha, Colombia and Pink Bourbon varieties. Their farm “Costa Rica” is recognised best for their Geisha and Pink Bourbon plants, receiving wide acclaim as some of the highest quality lots in the Santa Maria region of Huila. 

Faver’s coffee processing techniques begin with a very selective hand picking of only the ripest cherries. The goal here is to avoid including any underripe green cherries which can affect the quality. Finca Costa Rica has its own wet mill and this is where the washed ripe cherries are left to ferment for 24 to 30 hours in plastic containers before being pulped. 

Fermentation is monitored closely for 60 to 80 hours in closed plastic containers. At the end of the fermentation stage the coffee is washed only once, leaving some of the mucilage attached to the outer layer of the beans. The coffee is then taken to the drying area where it will gently reduce in moisture content for around 10 to 15 days, depending on seasonal conditions and the weather forecast. Faver stores the coffee inside GrainPro bags within jute bags in a space at the farm over pallets for it to stabilize for another 10 to 15 days before being prepared for export. This carefully considered approach to sorting, fermentation, drying and storage all play a significant role in increasing the overall cup quality for each lot produced under Faver’s management. The land care and attention to detail in all stages of production go hand in hand for the Ninco’s and we think the results speak for themselves. 

Faver’s Pink Bourbon was harvested in August 2025 and we partnered with Caravela to export this lot to us only a few months later in December. This beautiful coffee has consistently shown a velvety campari-like mouthfeel with lovely tones of ruby grapefruit and ripe cherry character. This is a coffee with hallmarks of great attention to detail at the farm level and we think the Ninco family has produced one of the highlight coffees of the year for us at Maker.

You can BUY Faver's gorgeous coffee now at the Maker Website or visit any one of the Maker Cafes to pick up a freshly roasted 250g bag.