Coffee Story
Damian grew up in Kennedy, a small neighbourhood on the outskirts of San Agustin, where he helped on the family coffee farm. His daily routine involved leaving home at 6 AM with his family and dogs, working until 5 PM before returning at night. After high school, he briefly worked in a supermarket but returned to the farm, eventually finding a job with an agrochemical company that taught him about coffee cultivation.
With his earnings, he invested in the farm and bought a motorcycle, leading the family to move onto the farm in La Muralla in 2015. They created a small living space and improvised equipment for processing coffee. For two years, they had to sell their coffee en verde at half the market price. In 2017, Damian's coffee ranked in the top 15 at the "Best of Huila" cupping contest, motivating the family to pursue the specialty coffee market.
Damian's farm, Buena Vista, which translates to ‘Beautiful View,’ is aptly named for the breathtaking views of native oak forests and natural springs surrounding it. It is located at 1,840 m above sea level, near the village of La Muralla, framed by the Central and Eastern ranges of the Andes. This region of the mountains is known for its subtropical ecosystem, humid mountain forest, rich soil, and cooler temperatures, which allow the production of exceptional coffees of incredible quality.
In late 2022, Damian joined the Monkaaba group as an apprentice sample roaster in the lab. He now also provides field support for a small group of farmers working outside Tarqui, helping them manage post-harvest processing and storage of their parchment coffee. Damian is diligently working to improve the quality of his coffee because he understands that recognition and true value come from action and perseverance. He has been actively involved in the cupping lab, consistently tasting his own coffee as he experiments with processing techniques to perfect his lots.
This Caturra lot was processed at the Buena Vista 'micro-beneficio'. Cherries are collected every two weeks, floated to remove any defects, and then left to ferment for 15 to 18 hours. Afterward, they are depulped and left to dry-ferment for another 36 to 38 hours. The seeds are then washed of mucilage and drained for 6 hours in tanks before being moved to a solar dryer, where they dry for 18 to 20 days.
When roasted as an espresso, Damian’s coffee exhibits delicate, bright fruit notes with a lingering citrus sweetness in the finish. With a slight increase in roast development, the citrus fruit notes become softer, resulting in a silkier texture and profile.
