Sacred Garden

Region: Cabeceras, Huila
Farm: Finca Buenos Aires
Producer: Beto Narvaez
Alt: 1600+ masl
Variety: Pink Bourbon
Process: fully washed – dried on raised beds

Beto started growing coffee at 13 on his mother's land and has since built his own thriving farm through dedication and hard work. A 2015 finalist in the Yara Championship of Huila, he's committed to pursuing excellence at every level. Now part of the Guacharos coffee group, Beto manages multiple plots across Colombia's Huila region at elevations between 1,550–1,600 meters.

The Farm

Across his carefully maintained parcels, Beto cultivates a diverse selection of varietals—pink bourbon, bourbon sidra, ombligo, F6, cenicafé, and red caturra—alongside 400 shade trees (cachingo, orange, and lemon) that protect his soil and moderate temperatures while enriching the land with organic matter.

The Processing

Beto's meticulous approach begins with hand-sorted, ripe cherries. After floating to remove under- and over-ripe fruit, the cherries ferment whole in sealed bags for 18–20 hours. Post-depulping, they ferment again for 2–3 days before washing. His signature thermal shock treatment—using hot water between 45–50°C—seals the seed and locks in the coffee's natural sugars. The result dries under shade in a canopy dryer, creating a beautifully balanced semi-washed coffee.