Buesaco El Bombo Typica FW

The climate in Buesaquito in Colombia’s Narino region is superb for coffee cultivation. Miguel Alejandro Cabrera’s Finca La Esperanza and Jose Joaquin Zambrano’s Finca El Sauce sit at 1,800 and 1,820 meters above sea level respectively and have the ideal conditions for cultivating high quality specialty coffees. The soil is nutrient-rich and both farmers learned coffee production from their parents who farmed coffee on the same land. Miguel Alejandro and Jose Joaquin are taking what their parents taught them and elevating it with a focus on specialty production.  

While Typica poses additional risks for producers with lower yields and higher susceptibility to diseases and pests, Miguel Alejandro and Jose Joaquin decided Typica made sense for them and their pursuit of specialty coffee. The original rootstock came from their parents, who planted Typica before them but they have been focused on renewing their rootstock with seedlings from the same lineage.  

Miguel Alejandro and Jose Joaquin selectively handpick ripe, red cherry and process it on their farms. They pulp coffee and ferment it in cement tanks for 32 to 33 hours. Following fermentation, they wash parchment in clean water and lay it to dry on parabolic dryers. They rake parchment frequently to ensure even drying. It takes approximately 19 days for parchment to dry.