Carlos Guamanga / Washed / Colombia / 250g

Origin

• 🇨🇴 Colombia· Huila

Tasting notes

Character

• Clean
  50
• Bright
  40

Origin: Colombia Producer: Carlos Guamanga Farm: El Recuerdo Region: Bruselas, Pitalito, Huila Varieties: Pink BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. Process: WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Altitude: 1750 m.a.s.l. Flavour Profile: Mango, Orange & Caramel Born in Cauca, Carlos Guamanga Villaquiran left home at 15 to search for better work opportunities. He worked on coffee farms for a short time in Palestina in Southern Huila before heading onwards. He continued traveling for several years before fate brought him back to coffee in Huila. While working as a coffee picker, he met his wife, Patricia, and began focusing on learning about high-quality coffee. Carlos studied roasting and cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. skills at SENA (National Learning Service) and has experimented with a varietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. of post-harvest processing techniques. Today, Carlos and Patricia cultivate 4 coffee varieties on their 4- hectare farm with environmentally-friendly practices. Carlos and Patricia selectively handpick ripe, red cherry and process it on their farm. They let the cherry ferment lightly for 24 hours before pulping it. Once pulped, coffee is fermented in tanks for 36 hours before washing parchment in clean water. They lay parchment to sundry, raking it frequently to ensure even drying. It takes approximately 15 days for parchment to dry. We buy this coffee from Azahar Coffee.