We are excited and honored to be working with Finca Amargura, located in the El Tambo region of Nariño. This farm is  a multigenerational family farm owned by Cristian Burgos and his family. Cristian is a 32-year-old agronomic technician, who we have been working closely with over the last few years. He  leads the farm with great care and despite challenges from low prices, climate change, and reduced yields, he and his family continue to innovate and maintain the farm’s high coffee quality.

At 1,850 MASL, its fertile Nariño terrain supports high-quality varieties like Gesha and Pink Bourbon. Alongside these unique varitales Cristian has brought new processing techniques to the farm which excetricates the taste profiles of the coffee. 

After picking the cherries he lets the coffee rest for 24 hours in sacks. This resting period is a deliberate technique to enhance the final flavor profile. After the initial 24 hours the coffee cherries are left in flotation tanks which helps to remove defected cherries. After the defected cherries have been removed the coffee is depulped and left to ferment for 24 hours. These extended processing methods contribute to the sweetness of the coffee and create more complex fruit notes which gives Finca Amargura a distinct flavour profile of Honey, Vanilla and Elderflower.