Luis Carlos Guzman is a third-generation coffee farmer, following on from his parents and grandparents before him. He bought his farm El Diviso in 2009, a 5 hectare site located in the mountainous region of Huila, of which about 3.6 hectares are devoted to growing coffee. His expertise steeped in tradition, matched with his pioneering razor-sharp focus on fermentation and drying processes are earning Luis a formidable reputation.
For this lot, the ripe coffee cherries are manually harvested and sorted, before their first underwater ferment in-cherry. They are then pulped, and further fermented for 36 hours. This stage is monitored closely by Carlos, to ensure even temperatures and fermentation levels. The coffee is then dried on raised beds for around 20 days.
Seasonal buying is about seeing coffee as a crop not a commodity, buying in harmony with the growing seasons to enjoy coffee at its best. This kind of buying has always been the backbone of our business and it’s something we’ve improved and refined every year.
