Hugo is a 43 year old farmer who manages the La Vega farm in the Huila region of San Adolfo with his wife and two children. The Guatalcos have been working with coffee all their lives, and have been working with the choice coffee for the last 8 years. Hugo continues his education, attending the coffee lab in the district town of Pitalíto, where he learns how to evaluate coffee properly. He is trying to improve not only his farming skills, but also his barista, roaster and cupping skills. He then applies his newly acquired knowledge back to coffee growing.
Huila, San Adolfo
Bourbon Rosado, Caturra, Colombia, Geisha
Bourbon Rosado is a popular Colombian coffee variety, producing sweet and large cherries that are wonderfully fruity and creative in flavor. This lot is no exception. The Bourbon coffee trees are 6 years old and are a fairly new planting on the farm. Harvesting was again done by hand every ten days during the harvest season. The Hugo family concentrates only on equally ripe cherries. Immediately after harvest, the coffee is sealed in GrainPro bags with no air access, where it is fermented for 150 hours. It is then washed and dehulled. The beans then spend 25 to 30 days drying in an Elva dryer. After drying, Hugo allows the coffee to stabilize for at least 4 weeks before the beans are finally de-husked in a dry mill, thus increasing the stability of the loti, the balance of flavors and the better characteristics of the coffee.