Botero Coffee - Our Team

We met Simon in the town of Barcelona after our head of logistics, Erik, was working out at the gym. They started chatting about what in the hell an American was doing there and who had the best bench press technique.

Simon had a passion for making excellent coffee but needed technical assistance to achieve his goals. He was eager to take our advice and expertise to elevate his coffee to the next level. Having already begun renovating his farm and possessing a refined palate, he had a strong foundation to build upon.

The farm sits at an altitude of 1,500 meters above sea level, providing ideal growing conditions for his coffee trees. Simon's dedication to quality is evident in every aspect of his operation, from careful plant selection to meticulous processing methods. Being close to our mill allows us to work closely with him on developing new processing techniques and ensuring consistent quality.

Simon has been selling his first lots of coffee to local national buyers and is excited for us to facilitate buying all of his coffee production moving forward. This will help fulfill our own branded Botero Coffee roasted coffee needs and supply our green coffee buyers.

For the next harvest, he's implementing new fermentation protocols using our equipment and methods, including honey process and carbonic maceration natural process, to develop microlots from his typical washed coffee. His farm is uniquely situated between two water sources—a river and a stream—and sits on a beautiful old family plot just 20 minutes from our mill.