Grown by Javier Quintero on Finca Buena Vista in Inzá, Cauca, this unique Colombian coffee showcases both exceptional processing and a rare varietal discovery.
After being selectively hand-picked at peak ripeness, the cherries are floated to remove defects and then undergo a 30-hour underwater fermentation. Following this, they’re pulped, gently washed, and dried in temperature-controlled conditions to ensure optimal flavour development and moisture stability.
This particular variety was first identified in Inzá when a coffee tree with distinct characteristics ; higher yield and greater resilience; was noticed among typical regional plants. Curious farmers began cultivating it, and later, genetic analysis in London revealed a close relationship to Bourbon Aruzi, a rare Ethiopian variety known for its complexity and cup quality.
