Located in Pitalito, Carlos Maro Guamanga (with his wife Patricia) is working at El Recuerdo to grow fantastic tasting Caturra, Pink Bourbon and Tabi varietals. We like working with Carlos because he is very involved in roasting and cupping his own coffees, something that’s quite rare for the majority of smallholder producers. Carlos is always willing to experiment 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. This lot of Caturra variety was fermented for 36 hours before depulping of the cherries, then fermented in tanks for 42 hours and dried on raised beds for 20 days.

Brew Method

18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge