Colombia
Eulises Guzman
X Grade

Eulises works with his wife Yaneth on their farm La Lomita, which has produced specialty coffee since 2007. He is proud that the farm provides for his family’s wellbeing. This lot has notes of white peach, strawberry, and black tea.

Washed process Pink Bourbon

Flavour: white peach, strawberry, black tea

Body: Acidity:

Roast: omni (filter + espresso)

In the southwest side of Huila, there is a town tucked in the mountains named La Argentina, near the Serrania de las Minas. On the mountains of the municipality, at 1,786 masl we meet Eulises and his wife Yaneth, at their farm La Lomita. Interestingly, when Eulises was registering the farm at the public notary, he didn’t have a name but when the public server asked him for the name, Eulises told him it was on a small hill and hence the idea of the name. His father was a coffee farmer and from a young age helped him at the farm and learned about coffee, but it was until 1993 where Eulises had his own farm and in 2007 switched to specialty coffee focusing on quality. This change has allowed him during time to buy more land, plant more coffee, make some arrangements to the farm’s infrastructure, and most important being able to pay for the debts he had. It makes him proud how he works with his wife and kid, and the farm can provide for their well-being.

At the farm he has Bourbon, Caturra, Colombia and Catimor. The way he processes his coffee starts with the picking of the ripest cherries, which are pulped during the afternoon at his micro wet mill. The beans are then fermented in airtight containers which have an escape for the gas that forms, for 80 hours. When it’s finished, the beans are washed twice in the same canisters and left for 30 minutes to drain any excess liquid before being passes to the drying area. The drying is done in a covered patio where the coffee is going to be spread and raked 4 to 5 times on cold weather days and just twice on a sunny day. For the parchment coffee to be ready it’s going to take between 12 to 18 days. After, the coffee is stored in the farm and then delivered to the purchasing station.

Certifications: Fair Trade FLO, UTZ, Caravela X-Grade.

All images and information about this coffee and producers have been kindly shared by its importer, Caravela, and edited by us, Sample Coffee (unless linked to or credited otherwise).

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Ethical, traceable sourcing

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The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

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Our coffee philosophy
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Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

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Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

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Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

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Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Eulises Guzman Serrato
Country: Colombia
Region: Huila
Altitude: 1786m above sea level
Variety: Pink Bourbon
Process: washed
Body
Acidity
Tasting notes: White peach, strawberry, black tea
Roast style: Omni (filter + espresso)

Variety

Pink Bourbon variety

Pink Bourbon is an Ethiopian Heirloom variety (or subvariety)—though, until very recently (~2023), it was thought to be a rare and spontaneous hybrid/mutation of Red and Yellow Bourbon.

The location

Coffee from Colombia

Colombia is one of the largest coffee producers in the world and benefits greatly from having one of the most unique and complex set of micro-climates of all coffee producing nations.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.