Jorge William Muñoz
PARTNER’S NAME: MARINA PERDOMO
FINCA BUENA VISTA STORY
In the southern part of the Huila region, following the Magdalena River you’ll arrive to the mountains where the small town of San Agustin is located. It’s a place full of culture and history where we will find Finca Buena Vista, owned by Jorge William. He started in agriculture from a young age learning everything about coffee from his father: how to harvest cherries, take care of the trees, process coffee, among many other things. It was his father who passed on Jorge William‘s first one thousand trees to take care and produce coffee. It’s been 30 years since then and he continues working on his passion, coffee. It was around 9 years ago when he decided to look for better quality and started producing specialty coffee. This journey has brough him and his family a better income with which he has been able to purchase more land and have more coffee trees, reaching the three hectares of land that he currently has. It has been quite a journey, always accompanied by his family – wife, and kids – who help him with the management, drying and processing.
In this journey of specialty coffee, he has received advice from the PECA team to have better farm practices and he has been able to cup his own coffee. His current goals consist of maintaining the quality and improving, while he also wants to improve his drying beds and build a better area to produce his own organic compost. As a parting message, Jorge William wants to let know that every day they work hard to keep improving the quality of the coffee, so that you’re able to drink a good cup of coffee. He wants to invite you to visit and enjoy a cup of coffee with him and his family while basking in the magnificent view.
Farm Varieties
Size

Total Farm Area
3 Hectares

Area in Coffee
3 Hectares
Location

Country
Colombia

Municipality
San Agustin

Department
Huila

Elevation
1,700 MASL
Technical info

Harvest
First semester: May – August
Second semester: September – December

Processing Method
Washed with 24 to 30 hours of dry fermentation

Shade
Eucalyptus, guamo, avocado, cachingo and nogal trees.

Drying Method
Parabolic covered patios.