Espresso El Recuerdo Colombie
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CAFÉ DE COMMERCE DIRECT
Description
El Recuerdo is a high elevation washed coffee from Huila, Colombia, grown at approximately 1,800 masl in the municipality of Pitalito. The cooler mountain climate helps slow cherry maturation, encouraging greater sweetness, structure & clarity in the cup. The coffee is composed of Caturra & Pink Bourbon, two varieties that can bring a refined balance of sweetness, citrus brightness and delicate fruit character. After harvest, the coffee undergoes a washed process with extended fermentation before being slowly dried in a marquesina, a covered drying structure that helps protect the coffee while allowing gradual and even moisture reduction. This careful post harvest approach supports a clean, expressive profile with vibrant acidity and layered sweetness. As a medium light espresso, El Recuerdo offers notes of orange, red fruit and caramel, with a medium body and a clean, lingering finish.
ORIGINE
Carlos Guamanga’s journey in coffee began when he left his hometown in Cauca at just fifteen years old in search of better opportunities. His path eventually brought him to the coffee-growing lands of southern Huila, where he worked, learned & began building a life rooted in coffee. It was there that he met Patricia, affectionately known as “Pato” and together they established Finca El Recuerdo, a four-hectare farm in Huila. The farm’s name means “the memory” a reflection of Carlos’s journey, perseverance and connection to the land. Today, Carlos and Patricia grow coffee with care and intention, protecting the natural forest reserve that forms part of their farm while continuing to refine their approach to specialty coffee. Carlos has studied roasting and cupping through SENA, Colombia’s National Learning Service and brings that sensory knowledge back into his farming and post-harvest practices. Their washed coffee is grown high in the mountains of Huila, where cool temperatures and slow cherry maturation help develop sweetness, structure and clarity in the cup.Today, Carlos and Patricia grow coffee with care and intention, protecting the natural forest reserve that forms part of their farm while continuing to refine their approach to specialty coffee. Carlos has studied roasting and cupping through SENA, Colombia’s National Learning Service and brings that sensory knowledge back into his farming and post-harvest practices. Their washed coffee is grown high in the mountains of Huila, where cool temperatures and slow cherry maturation help develop sweetness, structure and clarity in the cup. Carlos has a good sense of quaility and carefully experiements with different processing methods, varieties and fermentation times. He is also ecologically minded with his farming practices, using natural spring water found on El Recuerdo in his coffee processing.
GUIDE DE PREPARATION
Méthode de préparation
18 grammes de café fraîchement moulu / Temps d'extraction: 28 à 32 secondes / Extraire de 37 à 39 grammes d'espresso liquide / Température: 93-94°C / 9 bars à la jauge de la machine
DÉTAILS DU PRODUIT
- Producteur : Carlos Guamanga
- Pays : Colombie
- Région : Pitaltio, Huila
- Variety: Caturra & Pink Bourbon
- Élévation : 1800 m.a.s.l.
- Procédé : Lavé
- Niveau de torréfaction : Torréfaction expresso légère moyenne
