From Bean to Cup: The Story Behind Cesar Buesaquilla's Coffee

High in Quindío, Colombia, between green mountains, lies the farm of Cesar Buesaquilla, a coffee farmer who has dedicated his life—and that of his family—to growing coffee. We talked to him to know more about what´s behind his coffee, and we found a nice story of dedication, hard work, and innovation. We are honored to share with you.

Coffee with Soul and Tradition

Cesar isn't just a producer: he's a picker, fermenter, dryer, supervisor, and host. He knows his farm like the back of his hand, and coffee is part of his identity. He likes his coffee dark, unsweetened, the way a well-grown and well-processed coffee should be, as he said.

“The secret is knowing when to pick the beans,” says Cesar. He and his team select ripe cherries at that exact point when the red transforms into a deep purple. The coffee then undergoes a meticulous process of sorting, flotation, and fermentation in airtight bags or sealed cans, allowing the natural sugars and microorganisms to work their magic. “We want it to taste like what it is: coffee, coffee,” he says proudly.

From traditional to experimental

Although he grew up among washed and pasilla coffees, Cesar decided to embrace innovation. About eight years ago, he began experimenting with extended fermentation and natural processes, inspired by international producers he met while working on other farms. “You try it and realize there's more to it than just washed coffees... coffees with notes of watermelon, passion fruit, papaya, and orange,” he says.

That curiosity and openness led him to win regional competitions and position his farm nationally and internationally. His coffee has reached countries as far away as Indonesia and, today, is also in the cups of those who enjoy it in Portugal.

Hard work, but with rewards

The road hasn't been easy. The weather is unpredictable, and support for coffee growers is scarce. But even that doesn't stop him. "Here, we do every bean we pick with care," he says. Although the farm isn't always harvesting, every two weeks they check tree by tree, lot by lot. During peak season, up to 15 people work for three months to finish the harvest process.

"The hardest thing is when you get sick," he confesses. "Because here, you are everything: the boss, the worker, the picker. If I'm not there, the farm will go under." Still, the joy of knowing that his coffee is being served in other corners of the world gives him the strength to keep going.

"For me, it’s an incredibly joyful satisfaction — I don’t even have the words to thank you for buying and trusting the coffee I process here. That trust is one of my biggest motivations. It makes me happy every single day. That’s why I keep going, working hard, and giving it my all — so I can keep bringing this coffee to you, and so you keep believing in me."

A chain that unites hearts

During the interview, Cesar reflects on the collective value of the work he does. “This isn't just mine, it belongs to everyone. From the moment the coffee leaves my farm, it goes through the exporter, through you who buy it, through the roasting process, and then to the person who drinks it. We're all part of this chain. And if we all do our job well, this becomes a good business for everyone.”

And he's right. Coffee isn't just a beverage: it's the result of a value chain where every link counts. From the coffee farmer to the person who pours it into a cup, every step has a story, effort, and passion.