Very Special
Unlike most top-of-the-game green coffee lots, this one came with minimal marketing materials—a brief info card and a handful of blurry images. All the talking was done at the cupping table; its classy flavours and presence blew our minds away.
Whether it’s because of Javier’s working precision, the properties of this unknown varietal, or both, its profile is neat and delightful. A single mouthful brings hints of yellow fruits, berries, caramel and florals. Everything everywhere all at once. Very Special.
About Javier and his farm
Javier Quintero’s farm is called Buena Vista, and it’s located in Inza, Cauca, Colombia. The coffee grows at ~1600-1700 metres above sea level in volcanic ash soil.



The trees
About the varietal
Cofinet, the importer, says:
“This variety was discovered in Inza, Cauca when a coffee tree was found to look very different from the typical coffee grown in the region.
This unknown variety had a higher yield and was more resistant. As a result, some farmers began to grow this variety. Subsequently, the seeds were studied by a laboratory in London which found that the genetics and structure were similar to Bourbon Aruzi, a variety grown in Ethiopia.”
We requested more information about any progress in the research, but so far, all we know is that this may be the “Colombian version of the Bourbon Aruzi”.
About the process
This coffee is harvested following strict ripeness criteria, floated and
hand-sorted to remove defects. Cherries are then fermented underwater for 30 hours, followed by the de-pulping stage. The parchment
is finally gently washed and dried in a temperature-controlled environment until achieving Javier’s ideal moisture content.


The farm
Learn everything about this coffee:
Ethical, traceable sourcing
This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.
The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.
Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach
Fresh harvest coffee
We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.
Roasted for espresso and filter (best enjoyed black)
Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.
Designed for espresso and filter brewing. Best enjoyed black.
Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach
Best brewed within days 15-49 post-roast
The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.
But heads up: if you buy pre-ground coffee, brew it as soon as possible.
Learn more:
Our recommended brewing window
Try our custom brewing recipes
Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.
For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:
- Dose: 20g ground coffee
- Yield: 60g espresso
- Total brew time: ~24-28 seconds
This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.
Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator
Packaging and sustainability
- Bags: ABA-certified home compostable (AS 5810-2010)
- Labels: recyclable
- Valves (only on +250g bags): general waste
- Box and tape (online orders): recyclable
Learn more:
Our packaging