#1 Narino Auction Lot 2025 San Pedro De Cartago - Filter Roast

A Coffee Close to Our Heart

In October 2025, our co-founder Bobby was invited to judge the Narino Cup of Excellence Competition. Bobby was one of 18 people worldwide invited to judge the competition. 30 micro lot coffees were blind tasted and evaluated in search of the Number 1 Lot. At the final Auction, we were lucky to secure a small amount of this incredible Gesha variety. 

We’re proud to share this special cup with you. We hope you love it as much as we do.

Brew Style: Filter

Farmer: Yeison Burbano

Region: San Pedro De Cartago, Narino 

Elevation: 1,930 m Above Sea Level

Variety: Gesha

Process: Washed

Located in the vereda Buenos Aires, Nariño, the Finca Costa Rica sits at 1,930 meters above sea level and spans 10 hectares entirely dedicated to Gesha coffee. The farm thrives under the shade of guadua and guamo trees, growing in volcanic and sandy soils that enhance the complexity and sweetness of the cup.

Originally from Huila, Yeison Burbano lived for 12 years in Cali before moving to Nariño eight years ago. His journey into coffee began through his wife’s family, who owned a  traditional coffee farm. Guided by his uncle-in-law, an experienced Gesha grower, Yeison planted his first 1,500 Gesha trees, embracing both innovation and experimentation in  coffee processing. Passionate about quality and driven by curiosity, Yeison has explored various coffee fermentation and drying techniques to elevate his coffees. In 2021, he proudly participated in Colombia’s Cup of Excellence, marking a significant milestone in  his career.

Today, through Finca Costa Rica, Yeison continues to refine his craft with a vision to create exceptional Gesha coffees that represent Nariño’s potential and inspire future generations of producers.

Produced in the highlands of Nariño, Colombia, the Yeison Burbano Gesha showcases the precision of the washed coffee process. This Gesha variety is handpicked at peak ripeness and begins with a three-day pre-fermentation in canecas, enhancing its natural sweetness and floral character.

Afterwards, the cherries are depulped and transferred to fermentation tanks for an additional three to four days of anaerobic fermentation, depending on the climate. This step refines the coffee’s complexity, developing its vibrant citrus and berry notes.

The beans are then washed with clean water and dried slowly in parabolic dryers or covered terraces for three to four weeks, preserving their delicate balance of flavours.  Finally, the coffee is stabilised in GrainPro bags, allowing the profile to mature before export.

The result is a Colombian Gesha coffee with a sweet honey body, bright lemon and lime acidity, and fresh berry undertones, a true expression of Nariño’s unique terroir and 
advanced coffee processing methods.