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Colombia

Uilmar Garcia Viana

Uilmar decided to start roasting specialty grade coffee in 2017. He was so stoked with the outcome that he decided to roast it for his own cafe, too. This washed Caturra lot is giving us notes of red apple, kiwi fruit and nougat.

Body     Acidity
Roasted omni for filter and espresso

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).



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!



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.

 

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

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

Omniroast

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 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.


Coffee delivery: coffee in resealable bag and farm information card

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