Colombia

Javier Quintero

Filter • Fruity & lively

Delicate floral with blackberry and lime notes, and sugar cane sweetness.

€19,90
€99,50/kg
Tax included.
Size

Farm Buena Vista

Region Inzá, Cauca

Altitude 1700 MASL

Variety Bourbon Aruzi

Process Washed

Washed process

This coffee is harvested with strict ripeness criteria, then floated and hand-sorted to remove defects. The cherries undergo a 30-hour underwater fermentation before being pulped. The parchment is gently washed and dried under temperature-controlled conditions until it reaches the ideal moisture content.

V60 Pour-Over

  • Dose 16 g
  • Grind 650 µm | Commandate ~22 Clix (44 Red Clix)
  • Water 230 g at 94°C
  • Pouring 50 g (0:00) | 100 g (0:50) | 80 g (1:50)
  • Time 2:45
  • TDS 1.5 %
  • Extraction 18.66 %

Pro Tips

  1. Grind Size: A finer grind increases extraction, intensifying flavour and strength. Too fine can lead to over-extraction and bitterness, while too coarse can result in under-extraction and sourness.
  2. Temperature: Higher temperatures enhance acidity, while lower temperatures reduce acidity, highlight sweetness, and minimize bitterness.
  3. Brew Ratio & Yield: To increase strength (viscosity), use a higher dose, a finer grind, or a shorter brew time. For clarity and brightness, adjust for a longer ratio or slightly coarser grind.
  4. Solubility: Light roasts require a finer grind and/or higher temperature to extract flavours fully. Medium-dark roasts extract more easily and may benefit from a slightly coarser grind and/or lower temperature.
Finca Buena Vista

Javier Quintero

Javier Quintero is a coffee producer based in the mountains of Inzá, Cauca, where his farm, Finca Buena Vista, sits between 1,600 and 1,700 metres above sea level. The farm’s rich volcanic soil and high altitude provide ideal conditions for growing high quality coffee. Javier is part of a new wave of Colombian farmers who combine traditional methods with a focus on detail and quality, aiming to produce coffees that are both expressive and consistent.

While working on his farm, Javier discovered a coffee tree unlike the others. Its cherries were sweeter and the plant seemed healthier overall. After sending a sample for genetic analysis, it was identified as Bourbon Aruzi, a rare variety believed to have Ethiopian roots. Encouraged by its performance, Javier began planting more of it across his farm. The variety has since become central to his work, valued for both its resilience and its outstanding cup quality.

Javier follows a careful post harvest process. Only fully ripe cherries are picked, floated to remove defects, hand sorted, and then fermented in water for around 30 hours. After washing, the coffee is slowly dried in controlled conditions. The result is a clean and vibrant cup with notes of nectarine, blackberry, caramel and citrus. His coffees have been recognised by roasters around the world for their clarity, balance and unique character, placing Finca Buena Vista on the map as a standout producer in Cauca.

Javier cultivates the rare Bourbon Aruzi variety at high altitude in Cauca, producing vibrant, highly praised coffees known for their unique fruit and floral flavours.

Bourbon Aruzi

Bourbon Aruzi is a rare and largely unknown variety of Arabica coffee, believed to have originated in Ethiopia. It is thought to be a natural mutation or an offshoot of the traditional Bourbon lineage, though very little formal research has been done to trace its exact genetic history.

What makes Bourbon Aruzi stand out is its unique combination of resilience and flavour. The plant appears to be naturally strong, with good tolerance to stress and disease, while still producing healthy yields. This makes it appealing to growers looking for both productivity and quality in their crops.

In the cup, Bourbon Aruzi tends to offer a clean, refined profile with vibrant acidity and complex fruit notes. Common tasting notes include nectarine, blackberry, citrus, caramel and delicate florals. Some coffees made from this variety have been described as having a sherbet-like brightness or a sparkling, elegant finish.

Because of its rarity, Bourbon Aruzi is not widely cultivated or commercially available. In many cases, it has been discovered by chance on farms where it stood out from more common varieties due to its appearance or flavour. These discoveries have led to small-scale propagation and growing interest from roasters and coffee professionals who are eager to explore its potential.

Although still not well-documented or officially classified in most coffee reference guides, Bourbon Aruzi represents a promising addition to the world of specialty coffee. As more producers experiment with this variety and share their findings, it may play a growing role in diversifying and enriching the global coffee landscape.

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