At Finca Buenavista in Huila, Colombia, Edwin Zambrano is crafting more than just coffee — he’s continuing a legacy rooted in care, excellence, and tradition. After taking over the farm from his mother, Doña Nohora, Edwin and his wife have elevated the family’s vision, turning each harvest into a showcase of quality and dedication. Every year, Edwin meticulously hand-selects the ripest cherries to produce this award- winning micro-lot — a coffee that consistently wins hearts with its bold character and refined sweetness. To intensify fruit complexity and natural sweetness, cherries are immersed in water for over 60 hours before being slow-dried on raised beds for an incredible 45 days under the sun. The result is a vibrant and expressive cup bursting with notes of juicy orange, ripe pineapple, fresh strawberry, and rich dark chocolate. This lot is a testament to the art of natural processing, a celebration of patience, precision, and passion — all grown at 1,700 MASL on the volcanic slopes of Huila. Sourced through @azaharsources, Finca Buenavista is part of a new wave redefining Colombian specialty coffee — one farm, one cup at a time.
