Edgar Motta Vargas | Colombia

Sugary sweet with big, tangy acidity and a creamy mouthfeel.

Tasting notes: grapefruit, passion fruit, lime, apple

Story from the farm: Edgar Motta Vargas and his family live on their 39-hectare farm near the village of San Jose de Riecitos in San Adolfo, Huila, where 15 hectares are planted with coffee, including Orange Bourbon variety. Edgar has been a coffee producer for more than 40 years, and his family helps to bring in the harvests each year. Edgar has recently increased his fermentation time under the direction of Banexport, our exporting partners in Colombia, finding that the changes have boosted both the cupping score and flavor profile.

At Finca Buena Vista, only ripe cherries are harvested when they are dark orange, and processing begins the same day as picking. After depulping, the coffee is dry fermented for an unusually long time: 42 hours. It is then washed three to four times before beng moved to moved to the casa elba(a type of full-sun drying bed with a retractable roof) for a period of 10–15 days. Once the coffee is fully dried and stable, it is then sacked and stacked on wooden pallets to rest for a period of 15 days before being milled.

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