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. We love and appreciate all of El Recuerdo's coffees, but the Pink Bourbons are truly spectacular. Picked at peak ripeness, the cherries are pre-fermented for 24 hours, before being pulped and fermented. In the cup this coffee explodes with floral and raspberry notes.

Brew Method

1gram of freshly ground coffee to 16-17g water / Slurry temperature (coffee+water): 200 - 205 ̊F – 93 - 96 ̊C / Extraction: 20 - 21% / TDS 1.38-1.41%