Los Guacharos ~ Field Blend | Huila, Colombia
US$0.00
Producers: members of Los Guárcharos group (Beto Narvaez, German Ortiz, Nelson Rodriguez, Jose Uribe Lasso, & Viviana Realpe)
Farm locations: Bruselas, Huila, Colombia
Varieties: Field Blend (Caturra, Tabi, & Variedad Colombia)
Processing: Multi-Stage Washed
Importer: Shared Source
Harvest: January 2025
A field blend picked and processed by members of the collective, Los Guácharos, on their farms in Bruselas, Huila. Each processing as a traditional washed, fermenting for 36-48 hrs. before being washed and dried.
What’s it like?
mainly buttery, cashew, & orange; and at times aromatic rosewater and lactic qualities.
Description
This crew of producers are working to rewrite the script as independent producers working as a collective, converting to organic ag, making their own soil amendments, treating waste water with stone/sand filtration systems and planting plenty of shade diversity. It’s common to visit a farm and they’re brewing a chemex or V60 of their latest crop for you with a good quality handmill. You’d feel right at home.
Processing
Cherries are left to begin the initial fermentation process in sealed plastic bags, then depulped the next day, where they’re left to continue fermenting. Some producers use sealed plastic barrels with one-way valves for off-gassing, and a few producers are using open-air tanks. Coffees ferment for 36-48 hours (on average), before they’re washed. Each producer has a different routine, but many dry on raised beds or shaded drying patios. Parchment coffee is stored in grain pro bags at home to ensure that humidity is stable at around 10.5%. Their collective efforts result in a classic sweet profile, nutty, milk chocolate and buttery with orange-like acid and welcome fruitless – due to it being a producer blend there are some brews with a more intense baklava-like pastry and floral rosewater flavour that we affectionately refer to as ‘rosewater roulette’.
Field Blend
A few harmonious varieties like Caturra, Bourbon, Variedad Colombia that work well for the folks who are part of this association.
Processing • Washed Process
(typically whole cherry fermentation in woven bags (tulas) that allow for leaking mucilage to drain, then de-pulped and fermented in sealed pickle barrels (canecas) for 36-48hrs.
Harvest • January 2024
Tasting notes • buttery, rose, orange
This community blend is from eight members of the Guacharos producer group, culminating in a masterclass of what classic washed coffee can be from Huila, Colombia. Fermented in canecas and dried on raised beds. Roasted for filter. Floral & plush.
