Victor’s story begins far from the coffee fi elds of San Adolfo. Born and raised in Pitalito, Victor studied law in Bogotá and worked as a lawyer until 2020, when the pandemic abruptly canceled his plans to move to Sweden for a postgraduate degree. Victor returned home to Huila, and back to his family’s farm, Finca Buenos Aires. Though coffee farming began as a temporary refuge, it quickly became a full-time calling. The farm —originally purchased by Victor’s grandfather, Enrique Motta, in 1970— has always remained in the family. Victor’s uncle, Jairo, a trained agronomist and local community leader, manages the property and is an important part of Victor’s growing passion for coffee. When Victor returned home, Jairo offered him space to experiment with new processes and varieties, giving him the freedom to transform the family farm into a centre for specialty coffee, and allowing him to express himself in a new way. Grateful for this turn of fate, Victor is continuously experimenting and adjusting fermentation times to emphasize balance and varietal expression. PROCESSING The cherries are harvested and left to ferment in plastic bags for up to three days until the harvest of this varietal is complete. The coffee is then pulped and left to ferment for a maximum of 48 hours in the tank so that the coffee naturally loses its mucilage, whereafter it is washed. It is then taken to the traditional solar dryer to dry for 18-20 days, depending on weather conditions. PRICE TRANSPARENCY We purchase parchment coffee directly from Victor, and pesos are transferred straight to his bank account upon receipt of parchment at the export facility (dry mill). We paid $3,925,000 pesos per carga (125 kilos of parchment coffee, this is the unit farmers sell their coffee in) for this pink borbon lot.
Roasted for espresso brewing. We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.