//COLOMBIA LA GUAMERA
The five Muñoz siblings inherited Finca La Guamera from their mother, whose father left it to her.
Coffee lots from Finca La Guamera selected for Honey processing are the result of a special two-year fertilization program yielding cherries with more than 20 degrees Brix. Coffee is fermented between 36 and 42 hours then moved to the drying beds until it reaches 20% humidity. Next, the coffee is moved to a drying silo until it reaches 11.5% humidity, where it is left for a period of rest.
For Honey coffee, 70% of the mucilage is left on the beans.
Finca La Guamera,
Dec. – Feb.
Espresso & filter