Colombia Buesaco Jardines

About the Coffee

This coffee comes from a group of small producers in Buesaco, a municipality in Nariño, Colombia, sitting between 1,800 and 2,200 meters in the Andes. The farms sit on volcanic soil in a microclimate that brings cool temperatures and high humidity, conditions that slow the cherry's development and build natural sweetness. The blend includes both newer growers and second-generation farming families, all working plots typical of the region: small, steep, and managed largely by hand.

Harvest here is selective by design. Pickers choose cherries by color, taking only what's ripe, then process them the same day. Each batch is floated, washed, and sorted before fermentation begins. The cherries ferment whole in open-air bags for 24 hours, then are depulped and left to ferment again for 18 to 24 hours on dry mucilage (the sticky layer between the skin and the bean). After a final wash, the beans are sun-dried on raised beds for 8 to 15 days, turned regularly to keep drying even. The two-stage fermentation approach is what sets Jardines apart from a straightforward washed coffee.

The name "Jardines" comes from the garden-like look of the farms themselves, small plots surrounded by shade trees and other crops, which is common in Nariño and part of what keeps these farms sustainable without heavy chemical inputs.

About Roasti

Roasti is based out of Sherwood Park, Alberta, operating a roastery and coffee bar just outside Edmonton. The sourcing leans toward coffees from specific producers and regions, with processing details tracked and communicated clearly, which is what drew us to this Buesaco lot in particular.