Carlos Mario Guamanga Caturra
After spending a few years searching for better career opportunities, at the ripe age of 18 Carlos finally landed on a coffee farm in Hulia picking cherries. As time went on he observed farming practices and learned how to roast and cup coffee inline with industry standards, all the while gaining valuable knowledge that has lead to him to where he is today.
Now in the present day, Carlos and his wife Pato own Finca El Recuerdo in Hulia, Colombia. After operating for 12 years, they currently grow four varieties of coffee and are constantly experimenting with diverse post harvest processing techniques. The couple also prides themselves on practicing sustainable agriculture methods to ensure they do not leave a negative footprint on the land and surrounding forests they work in.
We have been lucky enough to secure Carlos' caturra and pink bourbon lot this year. This coffee has undergone a total of 60 hours of fermentation split between the cherries themselves and in a fermentation tank to finish it off. Expect to be reminded of the essence of Colombian coffee in this cup, with pleasing acidity and strong tropical fruit sweetness.
After spending a few years searching for better career opportunities, at the ripe age of 18 Carlos finally landed on a coffee farm in Hulia picking cherries. As time went on he observed farming practices and learned how to roast and cup coffee inline with industry standards, all the while gaining valuable knowledge that has lead to him to where he is today.
Now in the present day, Carlos and his wife Pato own Finca El Recuerdo in Hulia, Colombia. After operating for 12 years, they currently grow four varieties of coffee and are constantly experimenting with diverse post harvest processing techniques. The couple also prides themselves on practicing sustainable agriculture methods to ensure they do not leave a negative footprint on the land and surrounding forests they work in.
We have been lucky enough to secure Carlos' caturra and pink bourbon lot this year. This coffee has undergone a total of 60 hours of fermentation split between the cherries themselves and in a fermentation tank to finish it off. Expect to be reminded of the essence of Colombian coffee in this cup, with pleasing acidity and strong tropical fruit sweetness.
Original: $15.99
-65%$15.99
$5.60Description
After spending a few years searching for better career opportunities, at the ripe age of 18 Carlos finally landed on a coffee farm in Hulia picking cherries. As time went on he observed farming practices and learned how to roast and cup coffee inline with industry standards, all the while gaining valuable knowledge that has lead to him to where he is today.
Now in the present day, Carlos and his wife Pato own Finca El Recuerdo in Hulia, Colombia. After operating for 12 years, they currently grow four varieties of coffee and are constantly experimenting with diverse post harvest processing techniques. The couple also prides themselves on practicing sustainable agriculture methods to ensure they do not leave a negative footprint on the land and surrounding forests they work in.
We have been lucky enough to secure Carlos' caturra and pink bourbon lot this year. This coffee has undergone a total of 60 hours of fermentation split between the cherries themselves and in a fermentation tank to finish it off. Expect to be reminded of the essence of Colombian coffee in this cup, with pleasing acidity and strong tropical fruit sweetness.
