Very aromatic from the start, with natural coffee, chocolate and cherry flavours. As it cools, softer and silkier chocolate, date and Tempranillo grape notes emerge. On the palate, we can enjoy wine-like acidity and a juicy body reminiscent of goji berries.

Miriam Quesada Enciso is a second-generation coffee farmer. She inherited the El Guayacán estate from her ex-husband when their land was divided. She has been growing coffee on the farm since 2005. Today, Miriam and her current husband, Libardo, run Finca El Guayacán, focusing on high-quality cultivation and processing.
The volcanic soil is rich in nutrients and is ideal for growing coffee. In addition to coffee, Miriam and Libardo also grow yams and cassava.
The "striped bourbon" variety is a natural mutation of Bourbon that has light stripes on the skin of the cherry. This mutation was discovered in Huila, Colombia.

Miriam and Libardo are working to improve harvesting methods and ensure that workers only pick ripe red cherries. They attract good workers with better wages, free meals, and reward their efforts.
After the coffee is harvested, the cherries are floated on water and the lighter ones are discarded. The good quality cherries are then placed in sealed bags and fermented for 4 days. After fermentation, the cherries are transported to a separate drying plant where they are dried for about 15 days. The cherries are turned frequently to ensure even drying.

Here you can see a sample recipe we created specifically for this coffee. If you are looking for a starting point, click on our Recipe Book menu item.

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