Colombia Buena Vista

What We Love

At Wonderstate we’re drawn to the classics. Coffee production in Colombia has become increasingly complex and nuanced, rewarding the wildest flavor profiles available from the most highly commercialized and developed farms. In the midst of this change, most small farmers in remote areas like Inza still lack access to high quality markets. We’re proud to work with partners like Pergamino to source excellent coffees from farmers who are just beginning to enter the specialty coffee market. This selection from Buena Vista boasts of strong sugary-sweetness reminiscent of ripe Bosc Pear, followed by tones of spiced vanilla cola and a savory-juiciness of Rainier Cherry, finishing with enduring waves of caramel. 

About the Producers 

This exceptional coffee was grown on Buena Vista, a small, 2-acre farm managed by Leonardo Tunubulá and Rosa Alvarado. This lot not only highlights the flavor identity of the Inzá region but also showcases the remarkable potential of the Tabi variety.

Leonardo and Rosa are newcomers to specialty coffee production. Until recently, their coffee was blended into regional lots, as it didn’t meet the quality standards for specialty selection. However, with guidance from the Pergamino team, they implemented crucial changes in their farming practices—most notably, improving their cherry selection and extending fermentation times. These adjustments led to an almost immediate transformation in the quality of their coffee. Today, their coffee is separated, sold under the Buena Vista name, and earns premium pricing, significantly boosting the sustainability and prospects of their farm.

This coffee is a testament to both the unique qualities of the Tabi variety and the dedication of its producers. Tabi, a rare hybrid variety in Colombia, is prized for its complexity, offering a delightful balance of fruitiness, sweetness, and a signature caramel character. Through their commitment to learning and refining their processes, Leonardo and Rosa have unlocked the full potential of this variety, producing a coffee that embodies the vibrant terroir of Inza. 

We’re honored to be among the first to showcase their incredible work. Supporting producers like Leonardo and Rosa, who are committed to growing their craft and building a brighter future for their farm, is at the heart of what we do. This coffee is a milestone for them—and a truly exceptional offering for us to share.

About the Coffee

Over the years, Wonderstate has deepened its sourcing connections in the municipality of Inzá, located in Colombia’s renowned Cauca department. This region has consistently impressed us with its ability to produce vibrant, complex coffees, perfectly suited for both blends and single-farmer releases. Each harvest, our team tastes through a wide array of coffees from Inzá, carefully selecting those that highlight the unique character of this underrepresented origin.

This past year, our sourcing partners at Pergamino expanded their efforts into new communities, including Belén and Pedregal. Through this collaboration, we discovered coffees with flavor profiles rivaling the brightness and structure of the best East African coffees we source. One standout from the town of Baja Belén, produced by Leonardo and Rosa, captured our attention with its intricate layers of sweetness and structure—an experience that evolves and rewards with every sip.

Tabi is one of the many hybridized varieties found in Colombia, such as Castillo and Variedad Colombia, though unlike the former two varieties Tabi has not reached nearly as high levels of adoption by farmers, making it one of the rarer hybrid varieties cultivated. Despite its status as a hybrid, Tabi is one of the more complex varieties in terms of flavor, displaying balanced layers of both fruitiness and sweetness with an unmistakable caramel character. 

This selection was processed using a traditional washed processing method with a slight twist. Typically, farmers will depulped coffee daily and ferment the seeds on the same day. This coffee was processed utilizing a layered fermentation where coffee is picked and depulped daily, but washing does not occur until the end of the week, allowing seeds to pile up and ferment together during the course of the week’s harvest. The result is a deeper, sweeter character that promptly displays the complex characteristics of the Tabi variety and the local terroir.