Located in Pitalito, Huila, Carlos Maro Guamanga (with his wife Patricia) is working at El Recuerdo to grow fantastic tasting Caturra, Pink Bourbon and Tabi varietals. Our relationship with El Recuerdo is now in its 10th year. We like working with Carlos not only because he is a kind and generous person, but also because his interest in coffee extends beyond the farm and into the lab where he roasts and cups his own coffee. 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.

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