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Notes: Raspberry, cocoa, caramel & orange

Growers: Five small-landholder farmers from Los Guacharos Association
Variety: Caturra, Variedad Colombia, Tabi
Region: Bruselas, Huila
Process: Washed
Altitude: 1750 masl
Source Partner: Shared Source 

​Bluebeard is proud to continue their support of ​the Aso Guacharos group to bring you exquisite coffee from an enviro-sustainability focused group of coffee farmers in Bruselas, Southern Huila (close to Pitalito), Colombia. Los Guacharos are a group of independent, quality-focused small producers ​who are collectively converting to organic​ agriculture, making their own fertilizers and fungicides, installing complex water​ filtration systems that use gravity, stones and sand to remove all mucilage residues from​ waste water to not contaminate water systems.

This lot is made up of coffee from​ five producers -- Jose Uribe Lasso, Ana Nelly Luna, Rubio Bolaños, Germán Ortiz,​ and​ Luz Dary Polo​ -- farming Caturra, Colombia,​ and Tabi varietals. Cherries are picked as ripe as can be, depulped the same day,​ fermented until they reach their ideal washing point for maximum sweetness, and fully​ washed. Parchment coffee is stored in grain​ pro bags at home to ensure that humidity is stable at around 11%.

​Los Guacharos conversion to ecological and​ regenerative production ​features a home brew (called​ Super Magro) made up of organic minerals and waste products, molasses, bone ash and​ manure (among other ingredients), fermented with microorganisms collected from​ virgin soils and used as a fertilizer and protectant from disease. The Super Magro is​ edible, incredibly effective, and represents a producer-driven grassroots movement​ empowering producers to increase soil health, reduce costs and stop dependence on​ chemicals.

​Los Guacharos members are committed to improving all members’ coffee, and cooperating to sell directly, without​ working with intermediaries. ​Each member has voluntarily trained at the local agricultural college in specialty coffee production: everything from agronomy and accounting to​ roasting, cupping and latte art. They collectively pay for consultancy in organic​ agriculture, and they work on each other’s farms installing water filtration systems and​ ​spreading organic fertilizer.