THE FARM

Buena Vista (“Beautiful View”) sits at 1,650 masl in Huila. For the Sambony family, it’s more than land — it’s a legacy tied to both Huila’s fertile soils and Colombia’s specialty coffee culture.

THE PRODUCER

Gildardo Sambony isn’t a large-scale grower. Instead, he’s built recognition through focus and precision. His farm cultivates Caturra, Papayo, and Pink Bourbon — but the standout is Bourbon Ají (“Chili Bourbon”), a rare variety known for its intensity and flavor.

THE VARIETY

Bourbon Ají is scarce worldwide. Yields are low, demands are high. Yet, when grown with care, it delivers a singular cup. Gildardo embraces that challenge, pairing niche varieties with meticulous washed processing.

THE VISION

Buena Vista is more than a farm — it’s a working lab. Tradition and experimentation overlap, producing coffees that respect Huila’s roots while expanding its flavor frontier.

Flavour Notes: Pomelo, Orange, White Tea, Brown Sugar

What is the roast recency?

We recommend brewing with beans that are at least two weeks off roast. All beans are roasted to peak flavour at around 8-12 weeks. We have the option to either purchase standard beans (at least 2 weeks but no longer than 6 weeks off roast), or rested beans (at least 7 weeks off roast, no longer than 12). For peak flavour, if you are looking to use immediately, we recommend purchasing the rested beans. If you are adding to your rotation of beans, we recommend purchasing the standard and allowing the beans to naturally rest and mature whilst you rotate through other beans.