Colombia Wilmar Guarnizo - Washed


Grind Size

Tastes Like: White Peach, Grape, Pecan

Producer: Wilmar Guarnizo
Farm: Finca La Vega
Farm Size: 6 Hectares
Region: Huila
Municipality: Tarqui
Harvested: September - December
Variety: Pink Bourbon & Giesha (Field Blend)
Altitude: 1750 MASL
Process: Washed

What's a field blend you ask? This is our way of supporting a growing farmer, while keeping it honest. Simply put, Wilmar didn't have a big enough harvest to sell both the varietals independent of each other in this run, which means we get to support him by purchasing a coffee that cupped fricken gangbusters! We love the balance of a big pink bourbon and classic Colombian geisha in the cup side by side!

Among the highlands of the municipality of Tarqui, Huila, you find a group of farms owned by ten siblings, the Guarnizo Family. They are owned by nine males and Orfandy, the only female and the heart of the family. Each member of the family has their own farm and their own families. Some of them are neighbors, creating a village of just the family, and some of them lie in more remote areas of the municipality. However, all nine of them have the same objective, to produce some of the best coffee in Tarqui. The Guarnizo Family has always been an example of family work, union, and partnership.

Wilmar, one of the Guarnizo brothers, inherited the farm La Vega from his father in 2002 with not even one coffee tree on the land. Wilmar is the pilot of the whole family, he took the role of leader and guided and educated all his siblings in the processes. They would even share their fermentation and drying stations with each other. “We are ten siblings. When there is just a little coffee on the trees, at the beginning or at the end of the harvest, we all go to each other’s farms and help with the picking and post-harvest processes,” says Wilmar. In Wilmar’s home, everyone is involved. His wife Tania and his daughter take care of the fermentation, hand-sorting and selection of cherries, as well as of the drying stations. Wilmar, with the help of his brothers, takes care of the coffee trees, growing new varietals, of conservation of the local forests. Wilmar promised his wife that he would build her a house, at first, she didn’t believe him, but now, thanks to the high prices achieved by his specialty coffees, they now have a beautiful house of their own.

Espresso Recipe

While it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!

Dose: 21 grams
Yield: 45 grams
Time: 28-32 seconds
Ratio (dry coffee:espresso): 1/2.1


These are roasted light, with great developement.. so leaves us running a couple recipes:

Light & Bright
Dose: 19 grams
Yield: 56 grams
Time: 17-18 seconds
Ratio (dry coffee:espresso): 1/2.9

Syrupy & Sweet
Dose: 19 grams
Yield: 58 grams
Time: 24-28 seconds
Ratio (dry coffee:espresso): 1/3

This is based on our commercial machine at the following parameters:

Pressure - 6 Bar
Temp - 95 Degrees Celsius
Basket - 20g VST
Shower screen - IMS

Single Cup Filter Recipe

Pour Over
Dose - 15g
Water -
Temp - 100 Degrees

0:00 Bloom - 35g
0:30 First Pour - up to 140g
1:05 Second Pour - 195g
1:45 Third Pour - 255g
Brew time 2:45 to 3:00

Check out James Hoffmans Youtube for an awesome bloom technique, and use the Rao Spin after each pour.

Use the inverted method
Dose: 13g
Water: 220g
Brew Time: 1:30
Press Time: 30sec
Extend brew time to make it stronger, shorten brew time if you want a mellower brew.

Batch Brew Recipes

General Specs
Ratio: 1:17
TDS: 1.25 - 1.35
Ext %: 20-21%

Breville Precision Brewer
Temp: 95 Degrees Celsius
Flow Rate: Fast
Bloom: 30 seconds
Basket: Flat bottom gold
Filter Paper: Melitta 8 - 12 cup
Dose: 70 grams
Water: 1,200 ml
Ratio (dry coffee:water): 1:17

Temp: 94 Degrees Celsius
Brew Time: 4:15
Pulses: 10
Pre-Wet: 15%
Pre-Wet Delay: 1:00
Drip Delay: 1:15
Dose: 120 grams
Water: 2050 ml
Ratio (dry coffee:water): 1:17