Colombia - Dani Gomez

About the Coffee

Dani Ricardo Gómez farms at 1,770 meters above sea level on a plot called Buena Vista in La Ermita, a small community within San Agustín, Huila. He grows Pink Bourbon, a variety known for being finicky and demanding close attention at every stage. The farm sits in a region of Huila where the altitude and temperature swings between day and night create slow cherry development, which concentrates sugars before harvest.

Dani harvests in selective cycles, meaning pickers return to each tree multiple times to take only ripe cherries rather than stripping everything at once. After picking, the cherries go through a multi-stage fermentation: 24 hours in wooden hoppers, then a dry fermentation in ceramic tanks, followed by a temperature-regulated water soak before the coffee is washed. It then dries on raised beds for 12 to 15 days. Each step is deliberate and adds to how cleanly the final cup expresses the fruit and terroir of the farm.

Dani was paid COP $3,350,000 per carga for this lot, well above Colombia's national farmgate average. The coffee exported at $4.57 USD per pound FOB (the price agreed upon at the point of export before freight and import costs). For a small producer working toward building a long-term business in specialty coffee, that pricing gap matters.

About Roasti

Roasti is based out of Sherwood Park, Alberta, operating from a roastery and coffee bar at 19-52 Brentwood Boulevard. The information available about their founding story is limited, but their sourcing reflects a clear interest in traceable, producer-forward coffees with pricing transparency, as shown in how they present Dani's lot details directly to the consumer.