REGION: Huila, Acevedo, San Isidro
FARM: Finca Buena Vista
ALTITUDE: 1.650 masl
FLAVOUR: Mandel , MilchSchokolade, Mango
almond, milk chocolate, mango
Toll als Filter und als Espresso zubereitet.
great as filter and as espresso
Omar Collazo and his three sons Alexander, Hernan and Andres produce four varieties of coffee on eight
hectares, at their family farm Finca Buena Vista, in the vereda of San Isidro, in the municipality of
Acevedo, department of Huila. Acevedo’s lush, green hillsides are home to many of our pioneering producing
partners; farmers who are industrious and innovative in their post-collection processes and
who have as of late been experimenting with rare varieties such as Pink Bourbon, as well as trying their
luck with cutting-edge fermentation practices. We are excited to be able to work with them.
Finca Buena Vista spans a total of 22 hectares. 50% of the coffee plantation is of the Caturra variety
which comprises this microlot. 20% is Castillo, 15% is a very new, 18-month-old Pink Bourbon lot, and
the rest is Colombia Supremo and a variety called Ombligon. Each variety is planted separately, as well
as harvested separately. Besides coffee, there is approximately five hectares of protected forest, home
to different species of Beech and Oak trees, and many kinds of native birds. The Collazos also have a
small Pitaya—yellow dragon fruit—crop and are fortunate enough to have a natural spring on their
property. They are very careful with their waste management, specifically with the handling of the liquid
runoff from the beneficio (what the post-collection processing is called in Spanish, here in Colombia)
and they make sure to use very little water in their de-pulping and fermentation stages to ensure that
their naturally-occurring water source is not compromised.
They recently invested in equipment that has changed the quality of their coffee greatly. When we last
visited, Alexander and Hernan (Andres was working in the cafetal) gave us a detailed tour of their beneficiadero
and explained how they now use a system called a de-mucilager, also known as an Ecomill.
After the cherries are carefully hand-selected for peak ripeness, they are brought in in the early evening
and left intact in a hopper that looks like a giant funnel for 18 hours. Afterwards the cherries pass
through a sorting screen known as a zaranda, and then they are de-pulped the following day around 12
to 1 pm. Next, a very small amount of water is used as the beans go into the de-mucilager, which takes
away some of the mucilage using a rotating motion and a little bit of water. The Collazo brothers turned
down the speed of the rotations in order to maintain some mucilage which is partly why their coffee
has such an interesting flavor profile. The beans are then fermented for 24 hours, after which they are
directly put out to dry on a Casa Elba rooftop dryer for a period of 15 days. The resulting cup is juicy,
with notes of semisweet chocolate, lemon, chamomile and blackberry.