Bourbon: One of the most culturally and genetically important Coffea arabica varieties in the world, known for excelling quality in the cup at the highest altitudes. We have named our Bourbon coffee "Hoja Blanca" as a nod to the white flower with a sweet jasmine smell that precedes the maturity of the coffee cherry months before harvest. Washed and medium-roasted, this coffee has sweet notes of fruit and caramel. Our single-origin Bourbon whole bean coffee is available in 5 lb, 12 oz & 6 oz bags.
"Bourbon beans are known for their deep, buttery chocolate flavors, as well as their sweetness and very light fruit overtones. They yield well-balanced coffees and are less common than other types of coffee beans as Bourbon plants generally carry fewer coffee cherries per plant than other varieties." - BourbonCoffeeUSA.com
"So sweet, so complex and so delicate, this is the pinot noir of coffee. The plants are fragile and don’t produce as much cherry as some other varieties, but they’re worth the effort. A cup of Bourbon-type variety is lush and classic. It’s the coffee of coffee." - StumptownCoffee.com
Caturra: In indigenous language, caturra means short. This small cultivar is derived from Bourbon variety and it is the parent of the Timor Hybrid. Its smaller, denser coffee beans are packed with flavor, especially at high altitudes. We have named our Caturra coffee "Opita" as a nod to the region in Colombia that first popularized this variety. Washed and medium-roasted, this coffee has sweet notes of apple and milk chocolate. Our single-origin Caturra whole bean coffee is available in 5 lb, 12 oz & 6 oz bags.
" Caturra has gained a reputation for having high-quality cup potential. It’s generally recognized for being crisp, complex, and sweet with bright acidity." - mtpak.coffee
Available now: We are pleased to offer you a limited selection of our specialty coffees Bourbon (temporarily out of stock) Caturra as well as our delicious Decaf Blend shipped directly to you.
Shop below our readily available coffees (prices include shipping)
What's next: Here is what we will bring to you in the near future:
Tabi: A variety obtained by crossing Typica, Bourbon and Timor Hybrid, displaying the good cup quality characteristics of its Bourbon and Typica parents. Very good quality potential at high altitudes. In Buenavista Alta we have a selection of red and yellow Tabi.
" We love this coffee thanks to his complexity; very round and fruity. Indeed, its chocolate notes are combined with notes of red fruits, vanilla and almonds. A coffee to be enjoyed all day long." - DelasierraCafe.com
"This coffee showcases a very complex and silky extraction. Launching with cherry, and raspberry, it then develops hints of red apple and finishes with the characteristics of a bold Cabernet Sauvignon. Body is heavy, almost molasses-like, comfortably coating the pallet with a rich juicy aftertaste." - Crema.co
Geisha: Exceptionally high quality at high altitudes. Within this coveted variety, we have not only Geisha trees but also a sub-variety that we call Geisha GA. The GA stands for “green apple” reflecting the aroma and flavor characteristic of this fruit.
"Geisha has a distinctive profile: tea-like with a jasmine aroma, orange blossom and bergamot notes, and delicate florals." - PerfectDailyGrind.com
"Geisha coffee is known for its pronounced fruit and floral tea-like flavors. This is unusual for beans grown and processed in Latin America, which tend to exhibit nut and chocolate notes. When tasting Geisha coffee expect fruit notes of berry, lemon, orange, grapefruit, mango, peach, papaya, pineapple, or guava depending on the bean." - blog.suvie.com
"Think of Geisha as coffee from an alternate dimension. It’s like a Szechuan peppercorn, or the Sun Ra Arkestra, complex and otherworldly. It’s as far as can be from diner coffee, a delicate, black-tea body, with a zest of bergamot. Geisha is picky—it will only grow when, where and how it wants, in tiny microclimates. But whether you grow it in Indonesia or the Americas, it is always thoroughly itself." - StumptownCoffee.com
Bourbon Rosado: Pink Bourbon is a rare, high-altitude Colombian specialty coffee known for its distinct salmon-pink cherries and complex, fruit-forward flavor profile featuring notes of passion fruit, peach, and jasmine. Despite its name, it is a landrace (a variety that has evolved over centuries through natural selection and farmer practices, rather than modern plant breeding), demonstrated by genetic testing.
Bourbon Ají: Not a traditional Bourbon mutation, but rather an Ethiopian Landrace variety. It is considered part of the same group as Chiroso, Sidra, and Pink Bourbon. It is named "Aji" (Spanish for "chili pepper") because the mucilage has a smell and flavor profile reminiscent of red peppers. It is known for a very complex, vibrant, and sweet cup, often featuring notes of red fruit, jasmine, floral, honey, citrus (Meyer lemon), and sometimes a lingering, slightly spicy, or herbaceous twist. Often processed using natural or experimental methods (like anaerobic, red honey, or thermal shock) to highlight its complex profile.
Bourbon Aruzi: Discovered in Inzá, Cauca, Colombia, this variety is described as an old strain, or a landrace version of Bourbon, with similar traits to Ethiopian types. It is recognized for high clarity and sweetness, typically presenting notes of yellow tropical stone fruit, cream, cinnamon, and, at times, a tea-like body and often processed as washed or natural.
Wush Wush: A rare, high-quality Ethiopian heirloom coffee variety known for its intense fruity, floral, and winey flavor profile. Often compared to Geisha for its delicate, aromatic nature, this low-yielding, sought-after specialty coffee is primarily grown in Ethiopia and, now in Colombia. Distinct notes of berries (strawberry, raspberry), watermelon, jasmine, and citrus acidity characterize this variety. Frequently processed using anaerobic fermentation, which enhances its already intense fruit notes.
Maragogype: A rare, tall-growing Arabica variety famous for producing the world’s largest coffee beans, often nicknamed "elephant beans", coming from a natural, spontaneous mutation of the Typica variety. Its flavor profile is mild, light-bodied, and aromatic with potential for delicate, tea-like, or fruity notes.
Catimor: A cross between Caturra (Arabica) and the Timor Hybrid (hybrid of Arabica and Robusta), developed in Portugal in 1959. Its flavor blends bright acidity, light-to-medium body, and notes of cherry, berries, nuts, caramel, and chocolate. At lower altitudes, it can taste similar to Bourbon, while higher elevations (above 1200m) can produce more nuanced, complex, and sweeter, cleaner cups.
Colombia: Released in 1985 as one of the first major successes in breeding for resistance, via a cross between Caturra and the Timor Hybrid (making it a type of Catimor). Similar to Castillo, this variety was developed to combat leaf rust while maintaining the quality of Arabica, allowing for high density planting. Typically presents a clean, bright, and sweet, often chocolatey, profile.
Castillo: Developed by Cenicafé in Colombia and released in 2005, this is a more modern hybrid created from the cross of Caturra and Timor Hybrid. Characterized by a balanced profile with notes of caramel, chocolate, nuts, and sometimes bright, citric, or red fruit flavors. Delightful especially when processed using novel fermentation methods such as anaerobic fermentation.