Wbeimar belongs to the third generation of coffee growers and describes himself as a farmer in continuous learning. He enjoys preserving the knowledge passed down from his ancestors while complementing it with new technologies and insights. With a background in Agricultural Engineering, Wbeimar has been a certified taster for 18 years.

He has always focused on specialty coffees and providing support to neighboring communities. On his farm, he cultivates many different arabica varieties alongside his wife, including Gesha, Bourbon, Amarillo, Sidra, Rosado, Pacamara, Java, Catuai Rojo, Caturra Chiroso, and Colombia.

We recommend resting the coffee for 2 weeks, but we understand if you just can’t wait…