Warm Up 26

Jhon Rodríguez & Finca Río Negro

In Acevedo, Huila, Colombia, Jhon Rodríguez grows coffee at Finca Río Negro with a strong focus on quality, innovation, and careful processing. His work brings together the richness of Huila’s coffee-growing tradition with experimental methods that create bright, fruit-forward, and expressive coffees.

With this Pink Bourbon lot, Jhon takes a clean washed process and pushes it into a more modern direction through peach and yeast co-fermentation. The result is a coffee that feels juicy, balanced, and layered, while still keeping clarity in the cup.

Warm Up 26 by Jhon Rodríguez

Warm Up 26 is our homage to fútbol, community, and the way so many immigrants gather around the game. Whether it is called soccer or fútbol, the sport has a way of bringing people together across countries, languages, and cultures. This coffee celebrates that shared energy as the world gets ready for a big fútbol summer in 2026.

This is a bright, juicy, and beautifully balanced Pink Bourbon from Finca Río Negro, made with an experimental washed peach co-fermentation. What makes this coffee special is how clean and well integrated the process feels. The co-fermentation is present, but never overpowering, allowing the coffee’s natural character to shine through.

In the cup, you’ll find soft stone fruit aromas, peach sweetness, and notes of apricot, clementine, passion fruit, and cacao nibs. It has a juicy body, medium citric-tartaric acidity, and a clean citrusy finish.

Roaster's Take

For this coffee, I chose a light and carefully controlled roast with 13% development to protect the peach aromatics and keep the cup clean, juicy, and expressive. The goal was not to roast this into chocolate or toast, but to preserve the natural sweetness of the Pink Bourbon and the delicate fruit character from the co-fermentation.

This profile is built for peach nectar on the nose, lychee and stone fruit sweetness in the cup, bright but soft acidity, and a silky, almost syrupy mouthfeel. If the coffee starts tasting too chocolatey, it means we pushed it too far. For me, this one is all about balance, clarity, and letting the fruit stay alive.

• Variety: Pink Bourbon
• Process: Experimental Washed Peach Co-Fermentation with Yeast
• Farm: Finca Río Negro
• Altitude: 1600–1750 masl
• Region: Acevedo, Huila, Colombia
• Coffee Farmer: Jhon Rodríguez
• Harvest: 2026
  
• Recommended For: Pour-over, Flash Brew, Espresso

Pairing Tips: Enjoy with peach pastries, citrus desserts, vanilla cake, or dark chocolate to bring out the coffee’s stone fruit sweetness and cacao finish.