Colombia Edier Perdomo & Cesar Lopez 'Champagne' Filter - Single Origin

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Colombia Edier Perdomo & Cesar Lopez 'Champagne' Filter - Single Origin.

Buena Vista Farm, located in Vereda Chillurco, Colombia, is a traditional family coffee project now in its fourth generation, owned by Edier Perdomo, a skilled coffee producer and tester. Edier has partnered with Cesar Lopez for six years through GLOP Coffee Company, focusing on advancing coffee quality through research-driven processing and post-harvest techniques.

The process begins with handpicking ripe red cherries followed by defect removal using flotation. After 24 hours of controlled oxidation, the cherries are depulped and undergo a second 24-hour fermentation with Saccharomyces cerevisiae and a natural yeast solution that imparts champagne-like aromatic notes. The coffee is then carefully washed and dried.

A signature part of the process is the use of “Champagne Mossto,” a fermented juice made from coffee cherries combined with a local craft-fermented beverage pre-fermented for 15 days. This biologically active component enhances microbial complexity and contributes elegant, distinctive flavour notes in the cup.

An incredibly sophisticated processing and exceptional coffee crafted by Edier Perdomo and Cesar Lopez, two innovators deeply committed to elevating coffee quality through meticulous processing.

PROCESS: WASHED SEQUENTIAL + MOSSTO + COFERMENTED YEASTS

REGION: PITALITO, HUILA

ELEVATION: 1770

VARIETAL: PINK BOURBON

CUP: GRAPE, YOGHURT, TOFFEE, CANDIED APPLE, CITRONELLA

ROAST: FILTER

Amazing Once Dialled In

This coffee is like dating someone incredibly attractive but high-maintenance. First few attempts smelled like hot garbage - literally. I’m talking compost-bin-in-summer vibes. Almost gave up, but I’m stubborn this coffee isn’t cheap.

Finally cracked the code: 89-90°C, not a degree higher or it throws a tantrum. 15g:240g ratio, 45g bloom for 45s, then 3x65g pours. Keep that bed wet like your life depends on it - let it dry and it’ll punish you with flavors I can’t describe in polite company.

When you nail it though? Holy hell. The tasting notes aren’t marketing BS - I actually taste grape, yogurt, and candied apple. It’s like someone fermented Welch’s grape juice with Yakult and somehow made it coffee. Absolutely mental.

My advice: Stop the brew around 2:55 and literally remove the V60 before the last drops fall. Those final drops are where the evil lives. Used an EG1 with DB2/ULF (probably 28ish on C40), magnesium-forward water (basically Alpha Labs Jamm heavy).

Amazing coffee if you enjoy a challenge and mild emotional trauma. 5/5 would suffer again.