Anderson Chito Imbachi
FINCA BUENA VISTA STORY
Nestled among the picturesque mountains near the municipality of San Agustin, lies a renowned farm known as Buena Vista. It is here that Anderson, driven by an unwavering passion for coffee that courses through his veins, dedicates himself to his craft. Coffee cultivation runs deep in his family, with his revered grandfather Carlos Imbachi, uncles, and parents all actively involved with the farm. Drawing inspiration from his grandfather’s illustrious reputation for producing high-quality coffee, Anderson aspires to achieve the same level of recognition worldwide.
Buena Vista operates as a close-knit family business, with each member contributing in their own unique way. Anderson’s grandmother and mother provide nourishing meals for the workers, his grandfather oversees the administration of the farm and manages the wet milling processes, while Anderson and his uncles lend their expertise to cherry picking, fertilization, weed control, and transporting the coffee to the purchasing station. Since 2018, Anderson has been actively involved in the coffee industry, passionately upholding the legacy of his family and his esteemed grandfather.
Anderson’s meticulous coffee production process commences with the careful manual selection of the ripest cherries, which are promptly delivered to the farm’s wet mill. On the same day, the cherries are pulped in the afternoon and allowed to ferment for a period of 36 hours in traditional open-air tanks. Subsequently, the coffee undergoes a couple of washes before being spread out on covered patios or covered raised beds to dry. With regular rotations twice a day, the coffee gradually reaches its optimal moisture content over a period of approximately 12 days. Once the drying process is complete, the coffee is carefully stored and eventually transported to Caravela’s purchasing station in San Agustin.