|Farm||Finca Buenavista - Carlos Imbachi|
|Certification||Relationship Coffee, Rainforest Alliance, Utz Certified|
|Typ kávy||Whole bean|
|Taste||Plums, tropical fruits, lemon grass|
Long term partnership
Since the very beginning of our company we decided to create direct relationships with producers who have similar philosophy about growing and processing specialty coffee (see Farmers and Crops for more info). Carlos Imbachi has been one of them and we are extremely happy to offer you another selection of his crop, 8th year in a row.
His farm Buenavista is located in 1800 masl altitude, nearby San Augustin village in Huila. Carlos has more than 4,5 ha of pure caturra trees, together with a little bit of bourbon and geisha.
With his wife Yolanda and five kids, Carlos has been farming coffee for more than 27 years. This experience has won him several titles, such as SCAA Coffee of the Year 2009 and 2010. Due to specific weather patterns in southern Huila, farmers can harvest ripe cherries all year long. The average yield of Carlos´ farm is approximately 17 tons of parchment coffee.
Secaderos for even drying
After collecting and pulping freshly picked cherries, they are fermented (without water) for approx. 16-24 hours. Previously, Carlos was drying his coffee on the traditional Casas Heldas - moveable roof patios. Basically the whole roof of the house slides over to uncover the patio. Once it starts raining, roof is moved back to cover the beans. Nowadays, this system has been replaced by drying houses (“secaderos”), which provide better air circulation and more even drying conditions.
Typical Huila flavour profile
This microlot has the typical flavour profile of the best Huila coffees. Aroma is dominated by tropical fruits, plums and panela. In flavor, expect thick and deep notes of chocolate covered raising, plums and nuts. This is a complex and universal coffee. You can brew it using almost any method.