Luis Carlos Guzman is a third generation coffee farmer with an excellent reputation, following on from his parents and grandparents before him. He bought his farm El Diviso in 2009, a five hectare site located in the coffee growing region of Huila, of which about three and a half hectares are devoted to coffee growing.
Fermentation is a bit of a buzzword at the moment, and there is an increasing interest in experimenting with this stage of coffee processing. We’re really excited by the big flavours being achieved without sacrificing the clean, nuanced flavours seen in the best Colombian coffees. For this coffee, the ripe coffee cherries are manually harvested and sorted, before their first ferment in water. They are then pulped to remove the fruit from the bean, then further fermented without water. The coffee is then dried
on raised beds in a solar tent where humidity and heat can be closely monitored. This drying period takes around twenty 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.
