Colombia El Paraiso washed

In the picturesque region of San Agustin, Huila, lies the San Isidro farm, tended by the young and passionate coffee grower Javier Burbano. This 5-hectare property, with 4 hectares dedicated to coffee cultivation, represents the continuation of a rich family legacy spanning over four generations. Javier, who inherited the farm after it was divided among him and his brothers, now works alongside his children Jorge and Wilson. Together, they cultivate both traditional coffee varieties and exotic ones like Tabi (mostly), showcasing their commitment to both heritage and innovation.

San Isidro is meticulously organized, with the coffee plants divided into batches by variety and age. This careful planning allows for precise cultivation and harvesting practices. Besides coffee, they grow beans, plantains, and oranges, adding diversity to their agricultural output, offering nutrients to the soil and providing good shade. During the coffee harvest, Javier employs up to 10 pickers, primarily from neighbouring areas. They practice selective harvesting, ensuring only the ripest cherries are picked, which contributes to the superior quality of their coffee. A notable feature of San Isidro is its own water spring, which the family diligently protects, understanding its vital role in their ecosystem and coffee production.

Javier works closely with Ramon Hoyos, a buyer and cupper from InConexus, and is an active member of the San Agustin Management Nucleo, led by Ramon. This nucleus, formed over a decade ago, spans the villages of El Tabor, Los Robles, and El Rosario. It was established to implement differential processes that enhance the sensory profile of their coffee and to participate in regional competitions. As a nucleus, they achieved many milestones, including controlled planting, coffee plantation renewal, and the introduction of exotic varietals like Tabi, Gesha, Pink Bourbon, SL-28, and others. They've also implemented a generational replacement program, where producers' children are trained in cupping principles through the InConexus School of Cupping program.

Looking ahead, Javier's primary goal is to achieve consistency in his coffee's cup profile. This ambition reflects his dedication to producing high-quality coffee and his commitment to continuing his family's proud coffee-growing tradition while embracing modern techniques and innovations.