Wilmar Guarnizo Honey Process

Name: Wilmar Guarnizo Honey Process
SKU: 44654
Price: 17.00 USD
Availability: InStock

$17.00

mango, oolong, agave

8oz.

SKU: N/A Categories: Atlas Collection, Coffee, Single Origin Tag: South America

Description

The Atlas Collection is a line of limited-release coffees intended to highlight our sourcing values—quality, ethics, collaboration, and integrity—our tools for exploring the complex world of coffee. This coffee is a wonderful example of quality.

Grown on the fertile Andean slopes of Huila, Colombia, this honey-processed coffee comes to us from our longtime partner, Wilmar Guarnizo. Our relationship with Wilmar spans back to our earliest days of roasting—in fact, the first coffee we ever had on our menu was produced by Wilmar. Since then, we have developed a strong partnership with him and his 8 siblings, who collectively contribute to our best-selling single origin, La Familia Guarnizo. From time to time, we’re able to purchase micro-lots from individual siblings and experience the truly exceptional work they do to produce compelling, high quality coffees.

This lot in particular is an incredible example of Wilmar’s passion for innovation and dedication to quality. Look out for a wide spectrum of sweet and crisp fruit flavors—such as poached pear, mango, and fresh white peach—offering an expansive experience of the characteristics we expect from a honey-processed coffee.

Atlas Collection offerings are 8oz.

Type
Single Origin
Origin
Tarqui, Huila, Colombia
Producer
Wilmar Guarnizo
Type
Caturra
Elevation
1,600 - 1,800 MASL
Process
Honey
Cup Score
88

The Story

Wilmar's 5 hectare farm, Finca La Vega, is situated near Tarqui in the southern state of Huila.

In Colombia, honey-processed coffees are rare finds as the changing microclimates makes them difficult to do well. Indeed, Wilmar tells us that rainfall has become more and more erratic due to climate change, yet he is keen on innovation, and his meticulous approach to processing ultimately drives his success.

Wilmar harvests cherry at a further stage of ripeness than a typical washed coffee. It is gently washed and lightly depulped, leaving behind the sticky mucilage reminiscent of honey that gives this processing method its name. Then, it's sent to the drying beds to dry for 3 weeks.

A Note From Our Team

"This lot is an incredible example of the precision and passion necessary to produce high quality coffees. Don Wilmar is an expert when it comes to processing and fermentation — in fact, most of his siblings come to him first to try new fermentation techniques, and also to rely on his careful and diligent approach to drying the coffee afterward. His farm is larger than most of his siblings’ farms at about 5 hectares, so this year he was dependent on his siblings and neighbors for support in order to harvest coffees at each variety’s particular optimal level of ripeness. Even so, he and his wife Tania Carolina and their daughter Paula Andrea did most of the work for their own farm because of its size. Wilmar’s nuclear family is most involved in processing, washing, and drying, and he credits his wife Tania for the consistency they are able to produce each harvest. Though their daughter Paula Andrea is only 17, she’s very active in contributing to the family business, and has also helped her extended family of uncles and aunts throughout the past year, as they all have had to do, to be able to succeed in this harvest despite their constraints."

- Amaris Gutierrez-Ray, Director of Roasting