Colombia

Uilmar Garcia Viana

Washed process Caturra

Flavour: red apple, kiwi fruit, nougat

A crisp and balanced lot of washed Caturra by a complete coffee professional: Uilmar not only grows, processes and even roasts his own coffee!

The municipality of Gigante is located under the Cordillera Oriental, in the west of the Huila region. Taking an unpaved road up the hills, we find Uilmar Garcia, his wife Marlen Carolina and their kids; this is Las Delicias, where they’ve been growing their own coffee for years. He grew up in a family of producers, learning the ropes from a young age.

In 2017 they decided to focus on producing specialty-grade to access better prices and a more stable financial position. The couple works together, hiring local pickers when they need additional hands and introducing improvements yearly—such as renewing the coffee trees, finding more respectful fertilizers and planting other native species to preserve flora and fauna.

Uilmar has become increasingly curious about the whole seed-to-cup journey through all these years on the tools. So, recently, he’s learned to cup and roast his own coffee at a local facility, and now he can treat his visitors with his very own brews. Very cool.

This lot of Caturra has been traditionally washed. For this, the ripe hand-picked cherries are pulped and fermented underwater for ~24h. Once this stage is finished, the cherries are transferred to a parabolic covered patio where the beans dry for ~20 days while the intrinsic flavours develop.

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

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Our new recommended brewing window for peak flavour is within days ~10-50 post-roast date.

We’ve recently changed into a Loring Kestrel S35 coffee roaster, which uses a different roasting technology from our previous one. Aside from reaching more nuanced and transparent flavours, we’ve noticed a change in our beans’ aging behaviour. Brewing between days ~10-50 post-roast seems to bring out the best of each coffee, but it may taste fine if you do it earlier or even a few days later. Test, try and adjust to find what works for you!

PS. Please note our packaging still shows our old recommendation. This will change in our next printed batch!

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Need any brewing tips?

Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.

 

Sourcing and ingredients

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

Country grade: Unknown ?

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.

Producer

Ulimar Garcia Viana

Country

Colombia

Region

Huila

Altitude

1850m above sea level

Varietals

Caturra

Process

washed

Body

Acidity

Tasting notes

Red apple, kiwi fruit, nougat

Roast style

Omni (filter + espresso)