Roast Level: Light
Tasting notes: Aromatic, floral, berries, spicy, sugar cane

High in the hills of Palestina, Huila at 1,400-1,450 masl, Jefferson Adrián Imbachi Samboní tends a three-hectare farm called El Mirador. His parents and grandparents dedicated their lives to coffee, and he continues that legacy through a newer lens, combining inherited knowledge with study in terroir, soil biology, and regenerative practice and applying that understanding to varietal selection, nutrition, and processing. On the farm he preserves native forest and interplants fruit trees to support a more biodiverse landscape.

For this washed lot, cherries undergo 36 hours of cherry oxidation followed by 70 hours of submerged fermentation after depulping, then dry traditionally for 12-15 days. Each harvest is a chance for Jefferson to refine technique and push quality forward. El Mirador may be small, but its vision rooted in knowledge, tradition, and care signals a promising future.

Variety: Bourbon Aji
Process: Washed
Region: Palestina, Huila
Elevation: 1400-1450m