Colombia Ever Armando Imbachi Buena Vista: Sample Coffee Roasters

Colombia
Ever Armando Imbachi
Buena Vista

Washed process Caturra

Flavour: strawberry, raspberry, toffee

Body: Acidity:

San Agustin, a pre-Colombian civilization that flourishes in the mountains where the Magdalena River is born, is the home to the Imbachi family. Before being a coffee producer, Carlos Imbachi, Ever’s father, worked as a treasure hunter!

He used to look for artefacts left by the native indigenous in San Agustin and sold them to collectors. With the money he earned from doing this, he constructed a house in the vereda La Argentina with his family. In his new house, he started to grow coffee and other farm products.

Since then, Finca Buena Vista has been a perfect example of a family business.

Ever Armando was born and raised in this traditional coffee growing family and ever since he can remember, he has been surrounded by coffee. Ever learned everything he knows about coffee from his father. When he was only 10 years old, Carlos gave a piece of land to each son for them to start producing coffee and continue with the family tradition. Recently, Ever decided to expand this land and purchased 1 additional hectare plot of his father’s farm to continue paving his own path.

Today, Carlos is in charge of managing the farm while Ever and his brother Diego are responsible for the whole post-harvest process. They like to share their knowledge and experiences between them to become better every day.

The quality of life of the Imbachi family has improved significantly since they started producing specialty coffee. They have been able to improve their drying structure and buy a small truck to deliver their coffee to the Caravela warehouse in San Agustin.

Ever feels very proud to be working on improving the quality of the family crop. Being acknowledged and well-known for producing specialty coffee makes him feel proud and motivates him to become better every day. In his free time, when his not working on the farm, he likes to play soccer with his friends.

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Ever Carlos Imbachi
Country: Colombia
Region: Huila
Altitude: 1800m above sea level
Varietals: Caturra
Process: Washed
Harvested: February 2020
Body: Medium
Acidity: Balanced
Tasting notes: Strawberry, raspberry, toffee
Roast style: Omni (filter + espresso)

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

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.

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.