Green coffee
For roasters · full lot specs, samples on request.
A mid-size production project on a ridge above Manizales — documented in drone footage, field notes, and every batch we ship.
spent eight years managing all type of projects in industries I never thought I was going to work with: Auto, tech, NGO, consulting… All of which gave a set of skill I wouldn't be able to connect in a single project, up until Bellavista Coffee arrived. My first row of Cenicafé 1 went in the ground in 2024, on a ridge above Manizales I had only visited as a kid. The farm was not too small not too big, the slope was mean, and the learning curve was the steepest thing on the property.
What kept me here wasn't romance — it was the feedback loop. Cherry ripens, you pick it, you process it, you cup it. The result lands eight months later and is deeply honest. Nothing about coffee tolerates handwaving.
This site is the field log. Drone footage from each plot, notes from the beneficio, and every batch we ship — published in public and in private, depending on what's mine to share.
1,300 m
15 ha
7
3
Washed · Honey · Natural
2025
2024
First harvest · drying facility built
2024
2nd Prize · specialty expo
2025
Germany export · Castillo Honey · 85.75 SCA
2026
Pink Bourbon seedlings
2028
First 88+ SCA export
2029
Economic break-even
Villa Paula is the lowest and flattest of all of the plots. The name was given by my parents after my sister was born — family. This is where we've learned roya, weeding, and how to lose a row or two to poor water drainage maintenance before we knew what we were watching.
3.8 ha of Castillo. In 2026 we pruned the half-block hard and re-set the distancing — closer plants, wider rows. The other half rolls into the next cycle. A cleaner architecture for a more efficient operation.
Washed process. The cup leans chocolate, brown sugar, clean finish. Castillo will not headline a flavor competition, but it will not let you down — and on this plot, with this work, that's the right contract.
If something goes wrong here, it shows up in the cup eight months later. We log every variable so the next year is a slightly less stupid version of this one.
1,200 m
3.8 ha
2026
The plot sits on the east-facing slope where the morning sunrise first shows. A bamboo stand runs the upper and lower edge; a quebrada cuts the lower one. The plot is named for both.
Pink Bourbon went in here in 2026. Small lot, uneven slope — the kind of row that forces a pick plan instead of a timetable.
The cup will show it once the trees mature: jasmine on the nose, a thin line of bergamot, cane sugar underneath. We'll find out after the first harvest.
This is the block we're betting on for the next export selection. Every year we'll cup it before we let ourselves cup the others — assuming, of course, that everything between now and the first cherry goes to plan.
1,290 m
1 ha
2026
The best soil. Dark, soft, nutritious — and weed-diverse. Slightly steep. Plantain is a great neighbor. Coffee loves the relationship.
A Cenicafé 1 block went in the ground in 2025. In another plot Cenicafé was a disaster. In this one, a champion — bred for resilience and balanced flavors. The interesting question on this plot is whether the soil can do for the cup what the variety, on its own, won't.
We name this plot for what we're trying to do, not what we've done. Biochar trials. Weed variety. Microorganisms. The first year of amendments is in the soil; the second will be mixed. We're trying to build and maintain soil, not just grow on it.
Most of what we learn on this ridge ends up shaping how we treat the two lower plots. Lab more than field. Lots to learn.
1,300 m
0.3 ha
2025
For roasters · full lot specs, samples on request.
For drinkers · small drops, ships from the farm.
“We treat every lot like a deploy. Versioned, logged, and reviewable.”





$150 USD/night
Fully equipped kitchen, Starlink Wi-Fi, big working desk
Extra · Farm tour, roasting experience, bird watching
Public posts cover the projects we ship. Private entries track the experiments — visible to the producer only.
The third week of a slow, cool anaerobic run on the Pink Bourbon from El Bosque. The sealed tanks held at 16°C through the cold snap and the cup is starting to show it.