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Colombia

Finca Buenavista

After years of experimenting, Carlos has become an exceptional specialty coffee producer. Expect delicious notes of light riesling, grape, and orange.

Body     Acidity
Roasted omni for filter and espresso

San Agustin, a pre-Colombian civilisation 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 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. At first, he just picked the coffee, depulped it, washed it and sold it wet

At this stage, coffee wasn’t profitable for him: the money he received could only pay the workers with nothing left over for him.

As the years passed, he started drying his coffee on his farm, but he didn’t focus hugely on quality until he met Caravela (our sourcing partner for this coffee) almost ten years ago.

The Caravela team visited his farm and Carlos Imbachi began to change how he thought about about coffee. He realized that coffee did have a way of being profitable but it would involve improving his harvest and post-harvest practices.

After years of working hard to improve his processes and experimenting, Carlos has become an exceptional specialty coffee producer. He learned that by producing higher quality coffee he could make more money.

Carlos lives with his wife and his two youngest sons. Sonia, their oldest daughter is married and lives close to her father’s farm on her own coffee farm, continuing Carlos’ legacy.

Didier, Carlos’ oldest son chose to take the path of cupping and is currently the Quality Assurance Coordinator at Caravela.

Carlos’ coffee was awarded Coffee of the Year by the SCAA in 2009.


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




Our ‘sweet spot’ for opening each coffee bag and brewing its contents is during days ~15-35 post-roast date.

Learn more about our updated coffee aging recommendations.


Need any brewing tips?

Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.

 

Green coffee certifications: Rainforest Alliance

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 brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Carlos Imbachi & Yolanda Samboni

Country

Colombia

Region

San Agustin

Altitude

1800m above sea level

Varietals

Caturra

Process

Washed

Body

Light

Acidity

Balanced

Tasting notes

Riesling, grape, orange

Roast style

Omniroast

Map showing location of Colombia Finca Buenavista

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.


Coffee delivery: coffee in resealable bag and farm information card

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