Carlos Guamanga | Colombia
Bright & Juicy
Blood Orange & Caramel
Grind & Brew Guide
Brew & Grind Guides
☕ Grind Guide
Choose the grind that matches your brewer. Each grind is dialled to bring out balance, sweetness and clarity.
| Grind Type | Best For | Texture | Description |
|---|---|---|---|
| Whole Freshest | Home grinders | Whole beans | Maximum freshness & full control. Grind right before brewing. |
| Espresso | Espresso machines | Fine (table salt) | Calibrated for a rich, syrupy shot and balanced crema under pressure. |
| Stovetop | Moka pot / stovetop | Medium-fine | A touch coarser than espresso for gentle pressure and chocolatey body. |
| Filter | Pour over, batch, Aeropress | Medium | Clean, balanced cups that highlight origin character. |
| Plunger / Cold Brew | French press / cold brew / immersion | Coarse (sea salt) | Slow, even extraction for a smooth, rounded brew. |
🔧 Brew Guide
| Method | Ratio | Brew Time | Water Temp | Pro Tip |
|---|---|---|---|---|
| Espresso | 1:2 (e.g. 20g → 40g out) | 25–30 sec | 93–95 °C | If the shot runs fast, go finer; if it chokes, go coarser. |
| Stovetop (Moka) | ~1:8 | Until gentle gurgle stops | 90–94 °C | Start with hot water to reduce bitterness; remove from heat early. |
| Filter / Pour Over | 1:15 (20g → 300g) | 2.5–3.5 min | 92–94 °C | Pour in slow circles; aim for flat bed and even drawdown. |
| Plunger / French Press | 1:14 | 4 min | ~93 °C | Stir, steep, skim the crust, then press slowly for a cleaner cup. |
| Whole Beans | — | — | — | Grind immediately before brewing to capture aromatics. |
Water quality matters. If possible, use filtered water (~75–150 ppm). Taste and tweak: finer grind = slower/stronger, coarser = faster/lighter.
COFFEE INFORMATION
After spending a few years searching for better career opportunities, at the ripe age of 18 Carlos finally landed on a coffee farm in Hulia picking cherries. As time went on he observed farming practices and learned how to roast and cup coffee inline with industry standards, all the while gaining valuable knowledge that has lead to him to where he is today.
Now in the present day, Carlos and his wife Pato own Finca El Recuerdo in Hulia, Colombia. After operating for 12 years, they currently grow four varieties of coffee and are constantly experimenting with diverse post harvest processing techniques. The couple also prides themselves on practicing sustainable agriculture methods to ensure they do not leave a negative footprint on the land and surrounding forests they work in.
We have been lucky enough to secure Carlos' caturra lot this year. This coffee has undergone a total of 60 hours of fermentation split between the cherries themselves and in a fermentation tank to finish it off. Expect to be reminded of the essence of Colombian coffee in this cup, with pleasing acidity and strong tropical fruit sweetness.
Country/Region:
Elevation: 1750 masl
Coffee Varietal: Caturra
Coffee Process: Washed
Harvest Year: August 2025
BREW RECIPES
SOURCING PHILOSOPHY
We work with producers who care about the interplay between healthy soils, locally-adjusted varietals, thoughtful husbandry and careful picking and processing. Our coffee is about a good life for those who drink it and those who grow it.
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