Regular price 635.00 ฿
Unit price per
Flavor Notes
Raisin, Grape, Cacao nibs,Plum
Bourbon, Brown spice, Syrupy, Round
Beans
Farm & Producer : Finca Guayamba, Robinson Figueroa
Region: Timana, Huila
Altitude: 1,650 m
Varietal: Papayo
Processing: Anaerobic Natural(36 hours aerobic fermentation followed by 48 hours anaerobic fermentation)
Roast Level
Light roast
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＜Finca Guayamba＞
Located in Timaná, Huila, in southern Colombia, Finca Guayamba has been closely connected to coffee since its owner, Robinson, was just four or five years old. His parents originally grew onions, but later transitioned to coffee production. As a young boy, Robinson grew up alongside them, helping with small nurseries and watering the coffee plants.
The farm began with just around 200 coffee trees. The journey was not always easy. There were difficult periods, including droughts that destroyed their crops. Even so, Robinson never gave up on coffee. Little by little, he continued to develop the farm.
Growing up watching his parents dedicate themselves to coffee, Robinson naturally inherited their love and respect for the crop. That connection has remained at the heart of his work ever since.
At Finca Guayamba, the goal is to produce coffee that is both a benchmark for quality and distinctly different from others. Rather than relying on a single special technique, Robinson carefully manages every stage of production—from seed selection and cultivation to harvesting, fermentation, and drying.
Before planting, the soil is analyzed to determine which nutrients are needed, and fertilization is adjusted accordingly. Foliar applications are also used to maintain the health of the coffee trees and create an environment where each variety can grow to its full potential.
The same level of care continues after harvesting. During fermentation and drying, temperature and other conditions are closely monitored at every stage. Robinson uses both aerobic and anaerobic fermentation, depending on the coffee, and cups the finished lots himself.
“Is there anything we can do to make this even better?”
He tastes the coffee, reflects on the result, and uses what he learns to improve the next harvest. Through this continuous cycle, the quality of Finca Guayamba has been refined little by little.
Today, around 12 different varieties are grown on the farm, including Pink Bourbon, Geisha, Orange Bourbon, Catuai MG2, Aji, Yellow Bourbon, and Arusi, among others.
Among them, Robinson describes Papayo and Pink Bourbon as the varieties that represent the farm best. Papayo in particular seems to have a strong affinity with the terroir of Finca Guayamba, producing excellent results through the natural process.
Rather than simply growing rare or fashionable varieties, Robinson pays close attention to how each variety interacts with the land. He considers every step, from cultivation through processing, and asks himself how he can best express the unique qualities of each coffee.
That thoughtful approach is a reflection of Robinson’s sincere and dedicated way of producing coffee.
“Coffee is what brought our family together.”
This phrase from Robinson’s farm profile left a particularly strong impression on us.
For Robinson, coffee is much more than a crop or a job. Through coffee, his family has remained connected, relationships have been built with the people who work alongside them, and the farm has created employment within the local community. Little by little, it has also helped improve their way of life.
That is why Robinson never forgets to respect the natural environment that makes coffee production possible. The family works to protect water sources and the surrounding environment, including planting trees and taking other steps to preserve the land for future generations.
And now, that passion for coffee is being passed on to the next generation.
Robinson’s son is also passionate about coffee, and his eight-year-old granddaughter is already interested in brewing and experimenting with different preparation methods. She can even make espresso and lattes!
From his parents to Robinson.
From Robinson to his children.
And now, to his granddaughter.
Across three generations—and hopefully many more—the culture of coffee continues to be passed down naturally.
Robinson says that he wants people who drink his coffee to know how carefully it has been made.
Respect for the customer, respect for nature, and respect for everyone who takes the time to enjoy a cup of coffee. He approaches every part of the process with care, dedication, and love.
He grew up with coffee, built his life around it, and is now passing that culture on to the next generation. In every cup of Finca Guayamba, it feels as though the accumulated time and memories of Robinson and his family are captured within the coffee.
When we opened the bag of green coffee, we immediately noticed a fermentation aroma reminiscent of spirits, together with a sweet, dried-fruit-like fragrance.
Of course, the green beans themselves are not something you would eat as they are, but the aroma was somehow already quite delicious.
Even at this stage, we could sense Robinson’s attention to detail and dedication to his processing.
The moisture content was relatively high, and the beans had a slightly yellowish color, making this a challenging coffee to roast.
Our goal was to avoid simply emphasizing the fermentation character. We wanted to bring out the complex fruit character that was already present in the beans.
However, roasting too slowly caused more cocoa-like, slightly brown flavors to become dominant.
So we spent time searching for the right balance.
During the first half of the roast, we applied heat more gently to avoid scorching the surface of the beans. From the middle of the roast onward, we gave the beans enough energy to encourage the necessary reactions.
Toward the end, we kept the development time relatively short so that we could preserve the coffee’s vibrant fruit character.
In the end, we believe we were able to create an interesting cup that reveals different expressions as its temperature changes.
When hot, the coffee opens with a rich sweetness reminiscent of Kyoho grapes, raisins, and milk chocolate, spreading generously across the palate.
Although this is a light roast, it does not feel particularly delicate or light-bodied. Instead, it has a deep and substantial presence.
As the temperature drops, the intense fruit character of Kyoho grapes gradually shifts toward a sweet-and-tart stone-fruit character reminiscent of plum.
Then, a gentle alcohol-like character begins to emerge, reminiscent of bourbon and other spirits, adding considerable depth and complexity to the cup.
A subtle spicy aroma appears in the finish, too. One of the most fascinating things about this coffee is how its character continues to change with every sip.
When brewed as an iced coffee, the cocoa and spirit-like notes become more pronounced.
When served thoroughly chilled, it almost feels like enjoying umeshu or a fine spirit—a sophisticated and slightly grown-up drinking experience.
It is a coffee that can turn a hot summer coffee break into something a little more luxurious.
What Robinson values most is respect for the people who drink his coffee and the importance of carefully building quality through every single step of the process.
We hope that his dedication, care, and love for coffee come through in every cup of Finca Guayamba.