Coffee Story
Buena Vista, which translates to ‘Beautiful View,’ is aptly named for the breathtaking views of native oak forests and natural springs surrounding this small farm. 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, allowing for the production of exceptional coffees with incredible quality.
This Caturra lot was processed as a washed coffee at the Buena Vista ‘micro-beneficio’. The cherries are hand-picked at peak ripeness, floated to remove defects and depulped. From there, they are fermented in fermentation tanks for up to 10-14 hours. They are then slowly and evenly dried in the sun and under parabolic beds over 8-12 days.
Damian’s coffee, as a light roast, showed fruit notes that were delicate and bright, and an almost jammy sweetness reverberated in the finish. With a shade more roast development, the honey and fruit notes turn more compelling, and the profile takes on a softer, silkier note of coconut cream and chocolate wafers. The cup profile is centred around caramelized sugar sweetness, delicate aromatic top notes of purple grape and an underlying berry finish of strawberry, raspberry jam and pink bubblegum.
