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.”

Sourcing and ingredients

100% Caturra coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Importer grade: AAA (Caravela) ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

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

Varietals

Caturra varietal

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.