Colombia is one of the most celebrated coffee-growing regions in the world, renowned for its diverse microclimates and ideal conditions. This coffee hails from the Huila region, where high altitudes and volcanic soil allow beans to develop complexity and sweetness.
Guacharacas is processed using a natural double ferment method, where cherries are carefully floated and handpicked for ripeness. The anaerobic fermentation lasts up to 70 hours, creating layers of delicate floral and wine-like characteristics. Drying is slow and precise, ensuring that the beans maintain their vibrant flavours.
