CESAR BUESAQUILLO - EXTENDED FERMENTATION COLOMBIA

For the last 20 years, Cesar Buesaquillo and his family have managed Finca La Esmerelda. Coming from a traditional coffee farming family, Cesar and his wife Maria have worked closely with our friends at Cofinet to understand more about which varietals are best suited to their environment, and develop new approaches to processing.

Speaking of which, after Cesar and his team of pickers harvest the ripest Castillo cherries, here they undergo two stages of fermentation, both aerobic and anaerobic. These natural processes aim to unlock the coffee’s flavour potential. We think they've really done their job.

When finding new coffees to roast, it's easy to get drawn in by experimental methods or a sense of something different. Here though, on a blind cupping table what really stood out was just a simple sense of quality. Each flavour working together in real harmony to create a rich, fruity cup.