Colombia
Luis Carlos Guzman

A slightly prolonged washed fermentation process adds a bit of complexity to the cup, with bright fruit notes and just enough acidity.

Washed with extended fermentation process Caturra

Flavour: red apple, black currant, wine gums

Body: Acidity:

Roast: omni (filter + espresso)

On the southwestern side of the department of Huila, nestled on the slopes of the western Cordillera, lies the municipality of Guadalupe, bordered by the Suaza River. As we head toward the more mountainous area of Guadalupe, we arrive at the farm of Luis Carlos Guzmán—El Diviso. He greets us warmly and gives us a tour of his 5-hectare farm, 3.6 hectares of which are dedicated to coffee production.

Luis Carlos recalls beginning his journey with coffee in 2009 when he planted his first coffee tree on his parents’ farm. In 2014, he was able to purchase his own farm, El Diviso. He is a third-generation coffee producer, following in the footsteps of his father and grandfather, from whom he learned the trade. Through coffee, they were able to support their family—and now, Luis Carlos continues that legacy.

Since acquiring his farm, he has focused on producing specialty coffee. Along the way, he has deepened his knowledge of coffee varieties, processing methods, fermentation, and drying techniques. A major turning point in his journey came when he entered a local competition organized by the cooperative he belongs to and secured third place. This achievement motivated him to continue refining his specialty coffee production and to improve his processes. His dedication has not only enhanced the quality of his coffee but also brought a better quality of life to his family.

Looking ahead, Luis Carlos hopes to improve his infrastructure, particularly his wet mill and drying facilities.

The coffee process on his farm begins with the careful picking of ripe cherries. These cherries are first fermented whole in a tank, then pulped without water. After pulping, he sieves the beans to remove any defects. The clean beans are then fermented for 36 hours, during which they are stirred to ensure even fermentation and temperature. Once fermentation is complete, the beans are packed into bags and allowed to drain overnight. The drying process then begins, typically lasting around 20 days, during which the beans are regularly turned to ensure even drying.

As a parting message, Luis Carlos shares: “We feel happy to hear that you enjoyed the coffee we produced with such love and effort on our farm. We will keep working hard to produce coffee you love.”

Learn everything about this coffee:

Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

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

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

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.

Learn more:
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.

Learn more:
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.

Learn more:
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

Learn more:
Our packaging

Producer: Luis Carlos Guzman
Farm/Coop: El Diviso
Country: Colombia
Region: Huila
Altitude: 1776m above sea level
Variety: Caturra
Process: washed with extended fermentation
Harvested: December 2024
Importer Grade: AAA (Caravela)
Importer: Caravela
Body
Acidity
Tasting notes: Red apple, black currant, wine gums
Roast style: Omni (filter + espresso)

Variety

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

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.

The Huila region of Colombia

This region boasts the perfect combination of high quality soil and geography and is quickly becoming one of the largest coffee producing regions in Colombia. One of the best regarded regions for high quality, fruit driven coffee.

Farm processes

Washed With Extended Fermentation 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.