Andres Guaca, a third generation coffee producer, five years ago made a change towards producing speciality coffees by improving post-harvest practices with controlled experimental fermentation techniques. Over the last fives years, he has planted more exotic varietals such as Caturra, Pink Bourbon, Pacamara and Geisha. Andres' eldest son is already in love with coffee production, and his goal is to become an agronomist to continue the legacy and development of the farm.
This Caturra varietal was fermented in plastic tanks for over 200 hours. The coffee cherries were then placed on raised beds to dry at a temperature below 35 degrees celsius until the ideal moisture content was achieved. This anaerobic processing technique using the Caturra cultivar has given us this deep dark flavour profile of black plum, young Beaujolais wine, dark chocolate with the freshness of watermelon. When we first cupped Andres' coffees we were blow away by his processing skills and can't wait for you all to taste this explosion of flavour!
