About
At just 21 years old, Axel Guzmán is proudly carrying on his family's coffee legacy at Finca Los Guamos, a 0.7-hectare farm nestled at 1,450 meters above sea level in the renowned El Cielito region of Santa Bárbara. Cultivating 100% Parainema, Axel carefully depulps and ferments his cherries before sun-drying them for 20 days in a parabolic dryer. This meticulous process, combined with hand-sorting for zero defects, reflects Axel’s dedication to quality and his dream of one day competing in the Cup of Excellence.
This juicy coffee has notes of chocolate, blackcurrant and an apple acidity.
Farm: Finca Los Guamos
Altitude: 1450 masl
Location: El Cielito, Santa Barbara
Preparation: Washed
Varietal: Parainema
Flavours: Chocolate, blackcurrant and apple acidity.
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