Imbachi Family

  • Farm

    Buenavista

  • Země

    Kolumbie

  • Region

    San Augustín, Huila

  • Altitude and size

    1800 masl, 4,5 ha

  • Varieties

    Caturra, Castillo, Pink bourbon, Geisha

  • Crop

    October - December, March - June

  • Awards

    SCAA Coffee of the Year 2009 and 2010

  • Cooperation

    Since 2010

Imbachi Family

From the very beginning, we’ve built lasting relationships with producers who share our philosophy. Carlos Imbachi was one of the first.

Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family

Farm

Buenavista Farm is located at an altitude of 1800 meters above sea level, near the town of San Augustín in the very south of Colombia. On an area of ​​4.5 hectares, they grow the caturra variety, which thrives here. This is evidenced by the two first places in the SCAA Coffee of the Year competition in 2009 and 2010.

We currently buy coffee from the Imbachi family 3-4 times a year. In other growing countries, only one purchase per year is standard. However, the Huila region is specific due to its climatic conditions, where the cherries are picked and processed de facto constantly. Traditionally, the main harvest (principal) lasts from October to December, while the secondary harvest (mitaca) lasts from March to June. However, this division is slowly losing its significance.

Producer

Together with his wife Yolanda and five children, Carlos has owned the farm for over 30 years. We are happy that they also see a future in fine coffee. Diego works on his father's part and is dedicated to improving and modernizing processes. Sonia and Ever have taken over part of the farm. Didier works as a QC for the export company Caravela, through which we buy their coffee. During the season, you will taste several different lots, which are the result of the work of the whole family. During the year, they can produce up to 17 tons of parchment coffee from 30,000 coffee bushes. We currently buy about half of the entire harvest of the Imbachi family.

Processing

After the coffee is harvested and pressed in a traditional husker, the beans are left to ferment for about 16 hours. The drying takes place in an elevated "drying shed" (so-called secadero), which protects the beans from daily rain and ensures sufficient air circulation.

The taste of the Imbachi family coffee can change slightly throughout the year, as there are a total of 15-20 different microlots (100 - 1000 kg in size) that were harvested and processed at different times. This coffee has a typical flavor profile for the Huila region. The aroma features sugar cane, plums and tropical fruits. The taste features notes of chocolate-covered raisins, plums and nuts.

Listen to our podcast

Read our blog post

Odrůda: Caturra
Odrůda: Caturra
Přečtěte si víc

Enjoy with

Farm • Imbachi

Colombia
375 Kč
Go to detail