Colombia

Javier Quintero

This very special unknown varietal was discovered in Inza, Cauca when a coffee tree was found to look very different from the typical coffee grown in the region. It has notes of nectarine, blackberry, caramel and florals.

Washed process Colombian Bourbon Aruzi
Flavour: nectarine, blackberry, caramel and floral
Body:     Acidity:

VERY SPECIAL

This is the second year we’ve featured Javier Quintero’s mystifying and rare Bourbon Aruzi lot. 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.

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 nectarine, berries, caramel and florals. Everything you could want in your coffee cup, and more. 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.

Javier Quintero’s coffee farm, with some mountains in the background.

JA closer shot of some of Javier Quintero’s coffee trees.

Javier Quintero’s posing before his house.


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”.


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.

Javier Quintero’s coffee processing facilities.

Javier Quintero’s coffee processing facilities.


ENJOY

We hope you have a good time brewing and drinking this VS edition—please tell us how it went or if you have any questions!

Remember you can always check our online brew guides and YouTube channel for guidance on several brewing methods—or simply reach out via email.


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



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

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


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].

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

Variety

Colombian Bourbon Aruzi variety

Discovered in Inza, Cauca (Colombia), when a coffee tree was found to look very different from the typical coffee grown in the region, it presents strong similarities to the Bourbon Aruzi but it’s still being researched.

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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