Located 200 miles east of Bogota, La Guamera was the inheritance of the five Muñoz siblings. The farm looks down on the Colombian town of Chinchina, and the siblings have progressively revitalized it over the last 30 years, following decades of disuse.
Since the 1985 eruption of the Nevado de Ruiz volcano, the Muñoz family has kept their land well-tended, producing a number of varieties, including Caturra, Castillo, and Colombia. Their cherries are plump, and over the years, the siblings have deployed processing methods spanning a broad spectrum, from fully washed to full natural, honey processed to pulp natural.
The reason our particular supply of this La Guamera product is super special has to do with the experimental processing method the Muñozes used after harvesting the coffee at peak sugar content.
Grown at 1,500 meters above sea level (a little higher than Georgia’s peak elevation, Brasstown Bald, as a reference point for our fellow statespeople), the producers processed the aforementioned Caturra, Castillo, and Colombia varieties grown at their estate by drying them in a dehydrating kiln-like silo. This causes anaerobic fermentation, expediting drying time to 72 hours and dropping the green coffee’s moisture content to 12 percent –– a normal threshold for a coffee that dries conventionally. This 72-hour dry time, however, far outpaces the typical drying time for a natural processed coffee, which usually takes 15 days or more.
We sourced La Guamera through Ally Coffee.