Variety: Castillo, Colombia
Origin: Huila, Colombia
Producers: Beimar Becerra
Beimar Becerra grew these beans on his farm, Finca el Guamito, in the Palermo municipality of Huila, Colombia. Finca el Guamito is about 6 hectares in size (roughly 15 acres) and 4 of those hectares are planted with coffee plants. This lot is primarily Castillo, which grows from a slightly smaller plant than other varietals, allowing farmers to plant more densely and increase their output without expanding their land use. Castillo cherry ripens to a slightly deeper color than other varietals, leading some farmers to pick it too early, but expert producers like Mr. Becerra know just when to pick and how to process their Castillo beans to produce delicious, flavorful cups.
This particular lot is a washed coffee that was soaked for 36 hours before drying. It presents flavors that we're familiar with from Colombian coffees, but definitely not tired of! We're tasting smooth chocolatey notes, a nice cane sugar sweetness, and a kick of lime-like acidity. El Guamito is a crisp, clean cup that we love - and we hope you do too!
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5.0 out of 5
Ground this one up fine and pulled it thru my La Pavoni Espresso maker. I would be happy if this were to be the only brew around forever. Smooth, wonderful flavor. Best latte so far!
3.0 out of 5
Good, left me a little confused though.
Found this one a bit tricky to brew (though full disclosure: my setup and technique is pretty rudimentary). First attempts were with a simple single-pour V60 technique, and the flavor came out a bit muddy in that case. 4:6 brought out the lime notes with herbaceous undertones. The beans seem quite hard, which make hand-grinding tricky. They smell fantastic.