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Anderson Imbachi


Flavours of raspberry, apple, grape, hops
Body     Acidity

Roasted omni for filter and espresso

Does the name Carlos Imbachi ring a bell? We’ve featured his coffee quite a few times. Anderson is his grandson and sure has inherited the same skills and vision.


Two things make us feel this coffee deserves a spot on our VS shelf. The first is, obviously, the flavour profile. Washed Geishas have a reputation, and this one lives up to it: clean, flavoursome, and distinctive. Just really, really good in the pallet.

The second is the story. At Sample Coffee, we’ve featured Carlos Imbachi a handful of times, so receiving high-quality coffee from his grandson makes us feel hopeful; the knowledge is passing hands, generation through generation, keeping the future of specialty coffee flowing.

Anderson Imbachi picking some ripe cherries at the farm.


Everyone around Anderson works with coffee: grandparents, uncles and aunts, and now him. His biggest inspiration when starting his own path in 2018 was his granddad, Carlos Imbachi, who has built a global reputation in specialty coffee production—he aspires to continue the legacy.

Finca Buena Vista operates as a close-knit family business. Everyone supports each other, and each has a chance to contribute in their own unique way.

Anderson’s grandmother and mother provide nourishing meals for the workers; Carlos, his grandfather, oversees the administration of the farm and manages the wet milling processes, while Anderson and his uncles lend their expertise to cherry picking, fertilization, weed control, and transporting the coffee to the purchasing station.


While the coffee production at Finca Buena Vista is a family affair, every lot is directed by a designated member.

This lot of washed Geisha was driven by Anderson himself.

The perfectly ripe cherries are picked and transported to the wet mill. On the same day, these are depulped and fermented for 36 hours in traditional open-air tanks. After 2 washes, the beans are spread out on covered patios or raised beds to dry until achieving optimal moisture content (approximately 12 days). The final step is to store the coffee and transport it to Caravela’s purchasing station in San Agustin.

Anderson spreading the fermented cherries for drying.


Green coffee certifications: PECA

All the images and information about this coffee and its producers have been kindly shared by the importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our step-by-step recipes and videos

Our recipes are easy to follow and designed to bring the best out of our coffee. Find your favourite method on our brew guides collection or test a new one—and if you have any questions, ask us anytime at [email protected].


Anderson Felipe Chito Imbachi


Finca Buena Vista






1780m above sea level







Roast style



Gesha varietal

An exceptionally high quality variety that has grown in popularity, Gesha is named after the town of Gesha in Ethiopia where the seeds originated.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

Coffee delivery: coffee in resealable bag and farm information card

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