Origin: Caldas, Colombia

Roast: Light

Altitude: 1,800 meters

Process: Natural

Producer: Reforest Project - Processed at El Vergel Estate

Varietal: Caturra

Notes: Cocoa, cherry, citric acid, tropical fruits, blueberry, green apple

Story: The journey of Natural Guamo begins with meticulous cherry selection of the Caturra variety, renowned for its balance and complex flavor potential. The coffee cherries first undergo a 36-hour anaerobic pre-fermentation process in GrainPro bags. This oxygen-free environment enhances the development of fruity and tropical flavor notes, setting the foundation for a vibrant cup.

Following pre-fermentation, the cherries are transferred to hermetic tanks under shade, maintaining a stable temperature of approximately 23°C. Here, they ferment for 96 hours. This extended and controlled fermentation process amplifies the cherries’ natural sweetness and acidity while infusing them with a rich complexity. It is during this stage that the coffee develops its signature notes of cherry, blueberry, green apple, and tropical fruits, balanced by a subtle citric acidity and cocoa undertone.

Once fermentation is complete, the cherries are dried using a mechanical process that spans approximately seven days. The drying includes intervals when the cherries reach 22% humidity, ensuring a slow and even reduction to the desired moisture content. This meticulous drying method preserves the integrity of the natural process, locking in the vibrant flavors while preventing any defects.

To ensure consistency and flavor stability, the beans are then rested for 30 days in GrainPro bags until they achieve a moisture level of 10.5%. This stabilization phase allows the coffee’s diverse flavor profile to mature and harmonize, delivering a cup that is both complex and balance.