Farm: Finca Buenos Aires

Region: Huila

Varietal: Pink Bourbon

Altitude : 1550MASL

Processing: Anaerobic Washed

Tasting Notes: Raspberry, Orange, Hibiscus Tea, Ginger Syrup

Beto has been growing coffee since he was 13 years old. In 2015, Beto participated in the Yara Championship of Huila, where his coffee won 2nd place.

From there, he realised that he liked focusing on coffee quality. With all his savings he bought a 4 hectare plot and named it Finca Buenos Aires.

Beto has his own unique way of processing coffee. After sorting out only ripe cherries, Beto carefully stores his coffee in Grain Pro bags and the coffee begins its fermentation process within the cherry for 36 hours. From there, the coffee is depulpled, and then left in sealed bags for another 72 hours. The coffees are then quickly washed in hot water (between 45-50 degrees) then dried under shade in an upper level canopy dryer. Beto says that the thermal shock "seals" the seed and keeps sugars inside.

Beto's coffee has tasting notes of raspberry, orange, hibiscus tea and ginger candy leaving a syrupy mouth feel. Thanks Beto!

Farm: Finca Buenos Aires

Region: Huila

Varietal: Pink Bourbon

Altitude : 1550MASL

Processing: Anaerobic Washed

Tasting Notes: Raspberry, Orange, Hibiscus Tea, Ginger Syrup

Beto has been growing coffee since he was 13 years old. In 2015, Beto participated in the Yara Championship of Huila, where his coffee won 2nd place.

From there, he realised that he liked focusing on coffee quality. With all his savings he bought a 4 hectare plot and named it Finca Buenos Aires.

Beto has his own unique way of processing coffee. After sorting out only ripe cherries, Beto carefully stores his coffee in Grain Pro bags and the coffee begins its fermentation process within the cherry for 36 hours. From there, the coffee is depulpled, and then left in sealed bags for another 72 hours. The coffees are then quickly washed in hot water (between 45-50 degrees) then dried under shade in an upper level canopy dryer. Beto says that the thermal shock "seals" the seed and keeps sugars inside.

Beto's coffee has tasting notes of raspberry, orange, hibiscus tea and ginger candy leaving a syrupy mouth feel. Thanks Beto!