The second of two El Progresso lots on our offering this Spring
Incredibly complex and tropical lot #4 is ideal seasonal coffee
Aristides Guarnizo is the second-generation farmer who owns El Progresso in Tarqui sub-region of Hulia, Colombia. He produces around 11,000 pounds annually split over two harvests: one from May-August and another from October-January. Guarnizo employs seven pickers plus himself during the harvest season. The coffee is picked over two days and then sorted, depulped, and fermented in open-air tanks (submerged in very little water) for 36-48 hours. The coffee dries to 10-11% moisture content using solar drying for 20-30 days depending on the weather.
Guarnizo says his biggest challenges have been finding dependable labor and costs of production rising. Working with an exporter who focuses on specialty coffee and on smallholder producers enables him to think about the future and what he can do to have the "best coffee possible." He wants to continue to build better processing infrastructure, more raised beds for drying, and a cupping lab to be able to analyze what he produces and taste what we taste.
As the specialty coffee industry matures, we are able to get more granular with the origins of our coffee. Breaking up bigger regions into more defined micro-regions, or sub-regions, helps us put into context the importance of how terroir, or unique environment, plays a role in the final cup. Tarqui in Huila, Colombia has been making a name for itself in recent years. We love the diversity Colombia has to offer and the vibrancy each coffee offers on our menu. With El Progresso #4 dial into pineapple and banana by starting with a 1:16.5 brew ratio, filtered water at 206-208℉, a medium grind, and a 3-3.5 minute brew cycle.