Nitro Cold Brew Can

Every season, we travel to Colombia to visit the Department of Huila, one of the best areas in the country for the growth and good yield of coffee plants. Last year, Joaquín participated as a judge in the municipal championship of Guadalupe, where several emerging producers presented their coffees. Thanks to this, we were able to connect with Luis, who presented his coffee and achieved 2nd place.

Luis Carlos Guzmán is a third-generation producer, following in the footsteps of his parents and grandparents. In 2009, he acquired his farm, El Diviso, located in the mountainous region of Huila. His experience, rooted in tradition, combined with his pioneering and meticulous approach to fermentation and drying processes, is making him stand out in the region with his lots.

After a selective harvest of the ripest beans, they undergo cherry fermentation for 36 hours. Afterward, they are de-pulped and mixed with the pulp from the lot that had been de-pulped the previous day, which will have already lost some moisture, fermenting in open, dry tanks for another 36 hours. After both fermentations, the coffee is washed and left to dry. It rests there for about 20 days until optimal moisture is reached.