Imbachi Reserve

  • Farm

    Finca Buenavista - Imbachi Family

  • Country

    Colombia, Huila

  • Varieties

    Pink Bourbon & Caturra

  • Processing

    Fully washed, 24hour fermentation

  • Cooperation

    Since 2010

Carlos Imbachi
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family
Imbachi Family

An exclusive coffee selection for Standart readers by Doubleshot specialty coffee roasters

Brewing Tips

Here are our simple and tested recipes for V60 and Pulsar

V60
17 g coffee
250 g 94 °C water
Grinder – adjust to reach desired time
Steps
0:00 → pour up to 50 g, swirl
0:40 → pour up to 100 g
1:20 → pour up to 150 g
2:00 → pour up to 250 g
Total time around 2:45–3:15

Pulsar
20 g coffee
330 g 94 °C water
Grinder – adjust to reach desired time. (e.g. 1Zpresso K-Ultra 6,5-7)
Steps
0:00 → valve closed, pour up to 60 g, swirl
0:45 → pour up to 200 g → open the valve to ~45°
1:45 → pour up to 340 g
Total time around 3:30–4:00
Ideal water should have low TDS - around 80 ppm, and lower alkalinity - ideally around 40 ppm. For EU based readers we highly recommend Crystaline water.

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Pulsar

Farm & Producer

Finca Buenavista lies at 1,800 m above sea level near San Agustín in southern Colombia, where the Imbachi family grows coffee on 4.5 hectares. The farm gained international recognition by winning the SCAA Coffee of the Year competition in both 2009 and 2010. We have been buying coffee from the Imbachi family several times a year for more than a decade, making it our longest-standing sourcing relationship.

Unlike most coffee-growing regions, Huila's unique climate allows coffee to be harvested and processed almost year-round. Carlos Imbachi has owned the farm for over 30 years and today works alongside his wife Yolanda and their children, who are gradually taking over different parts of the operation. We currently purchase around half of the family's annual production.

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Imbachi family

Processing

After harvesting, the cherries are pulped and fermented for approximately 24 hours before drying in covered raised drying beds (secaderos), which protect the coffee from frequent rainfall while ensuring good airflow. Throughout the year, we receive several different microlots harvested and processed at different times, resulting in small seasonal variations in flavour. The profile remains distinctly Huila: sweet and clean, with notes of sugar cane, plum, tropical fruit and chocolate-covered raisins.
Processing

Roastery

At Doubleshot, we have been roasting specialty coffee since 2010. We source over 90% of our beans directly from producers we know personally and visit regularly. Thanks to these relationships, we know exactly where our coffee comes from, how it is grown, and how it tastes with each harvest.

Our Story
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