Cesar Buesaquillo - Yellow Geisha - Natural

Cesar Buesaquillo - Yellow Geisha - Colombia - Natural

Grape - Green Tea - Honey

Cesar Buesaquillo is a coffee producer based in Buenavista, Quindío, where he manages La Esmeralda farm at an elevation of approximately 1800 masl. Raised in a coffee-farming family, Cesar has been connected to coffee production throughout his life, spending much of his early years accompanying his parents as they worked as pickers and later as farm managers on various farms in the region.

Around twenty years ago, his parents were able to purchase La Esmeralda, establishing the foundation for Cesar’s work as a producer. Initially, the farm followed a traditional approach focused on commodity-grade coffee. As Cesar took on greater responsibility, he began to reorient production towards specialty coffee, introducing new varieties and refining on-farm practices.

Over time, Cesar transitioned the farm to include cultivars such as Pink Bourbon and Gesha, alongside continued experimentation with processing methods. This shift required significant changes in farming and post-harvest practices, with quality becoming the central focus of his work.

Today, Cesar manages La Esmeralda together with his wife, María, and their son, Kevin. The family oversees all aspects of production, maintaining a collaborative approach rooted in long-term commitment to quality, consistency, and the specific conditions of their farm.

The Process Unveiled:

1. Harvesting: Selective handpicking is carried out by Cesar and his harvesting team, targeting only fully ripe cherries.

2. Sorting: Cherries are delivered to the sorting area at La Esmeralda farm, where they are hand-sorted to remove visible defects.

3. Floating: The sorted cherries are floated to eliminate low-density, underripe, and defective fruit.

4. Aerobic Fermentation: Whole cherries undergo a 45-hour aerobic fermentation. This process is conducted under controlled conditions following Cofinet’s fermentation protocol, with the aim of enhancing intrinsic flavour expression.

5. Fermentation Completion: At the conclusion of fermentation, the cherries are prepared for drying without additional washing to preserve fermentation-derived compounds.

6. Drying (Concrete Patio): Cherries are transferred to a concrete drying area located on the roof of the producer’s home. They are spread in thin, even layers to ensure consistent airflow and solar exposure.

7. Drying Management: During drying, cherries are regularly turned and closely monitored to promote uniform moisture reduction and to prevent over-fermentation or microbial defects.

8. Drying Duration: Drying takes between 10 and 15 days, allowing sugars and flavour compounds from the fruit to gradually migrate into the seed.

9. Final Moisture Target: Drying is completed once the coffee reaches a target moisture content between 9.5% and 11%, optimising stability, sweetness, and cup clarity.