Colombia Finca Buenavista -Carlos Imbachi October 2011

From one of the small award-winning producers we work with directly, 1st place in Coffee of the Year at SCAA in 2009 and 2010. A very sweet coffee, fruited with guava, strawberry, peach, tamarind, plum, floral aromatics, honey and cane sugar. City to City+ roast is ideal but works at darker levels too.
Out of stock
  • Process Method No
  • Farm Gate Yes
Region South America
Farm Gate Yes
Grade Farm-Specific MicroLot
Appearance .0 d/300gr, 16-18 Screen
Roast Recommendations See the notes in the review: City to City+ is highly recommended. I don't feel this is a coffee that should get into 2nd crack at all.
Weight 1 LB
In our farm-direct Colombia program, when a coffee is between 86 and 88, it goes into our blend (Dos Payasos de Tolima), and above 88 it becomes a farm-specific microlot. Carlos Imbachi's Buenavista farm is one that has distinguished itself with an 88+ score too many times to count. Carlos Imbachi's coffee won First Place at the SCAA Coffee of the Year in both 2009 and 2010. To give you some perspective, the famous Panama Esmeralda Especial Gesha came in 2nd to Carlos Imbachi! It speaks volumes about the quality potential of Colombia coffees, once you stop blending the great ones with the lesser ones. I have visited the farm several times, located in the San Augustin area of Huila at 1753 meters altitude.
The dry fragrance of this coffee is cake-like, with a strong sweetness, honey, plum, tropical fruits, and raisin. The light roast fragrance is intoxicating and sweet. Add hot water there is guava (guayaba) tropical fruit essences. In the cup it is juicy and bright, the lighter roasts having a slight hazelnut roast tone overlaid with strawberry, peach, tamarind, and plum notes in the finish. It is so sweet, so well-graced with clean fruit flavors and floral suggestions. Looking at the roasts I did, the light City roast looked impossibly under-done, but cupped wonderfully, my top pick for sure. For City roast, listen to first crack and stop the roast when it has concluded; it will look variegated in color and creased but cup beautifully. I found it passes quickly from 1st crack to 2nd crack, so pay attention. Really, the coffee was exceptional through the entire roast spectrum from C to FC+, but the light roasts are where all it's special character was in full bloom. If you end up with a darker roasts, expect "chocolate-covered raisin" character, nice but not so exotic as the light roast flavor profile. Yet as the dark roast cools, this coffee distinguishes itself from the ordinary, with tea rose notes, stone fruit and plum peaking out from behind the bittersweet chocolates.