Colombia – Guaico Orgánico

Guaico specialty coffee is produced in the coffee-growing region of Nariño, where coffee trees grow in mineral-rich soil at high altitude.
The cooperative, which brings together many coffee producers, was founded in 2011 with the goal of becoming the most reliable supplier of high-quality certified green coffee. It has cooperatives in different coffee-growing regions of Colombia.

After twelve years, they have extensive experience and have built relationships with producers who share their values, convictions, and beliefs about their work. At both ends of the supply chain, they cultivate and work to build meaningful, close relationships, focusing on people, processes, and experiences.
This specialty coffee is made from a selection of varieties, including Castillo, Caturra, Colombia, and Typica, harvested from thirty-seven coffee-growing districts in the Nariño region. This coffee-growing region ranks ninth in Colombia for its dedication to producing this fruit.

Caturra coffee is distinguished by its acidity and low to medium body. It has less clarity and sweetness than its ancestor, Bourbon. Coffee trees of this variety were first developed in Brazil, and these small trees can be found in Colombia, Costa Rica, and Nicaragua.
The Castillo variety, on the other hand, was developed as a Catimor hybrid that is more resistant to coffee leaf rust, requires no fungicides, and helps farmers secure a stable harvest. The Typica variety tends to thrive at high altitudes, in stable climates, and in rich soil. This coffee offers a clean, light-to-medium body that is also silky and refined; it is distinguished by a prominent sweetness reminiscent of honey, caramel, or milk chocolate. Its citrus acidity is reminiscent of fruits such as oranges, tangerines, or even green apples, but always with a delicacy that makes it very pleasant. This specialty coffee offers complex, enveloping aromas with floral nuances.

The Colombia variety offers a cup with notes of vanilla and a sweet, balanced finish. It has medium-high acidity, with a fragrance of caramel and chocolate.

Thanks to a medium roast like the one we use at Camden Coffee Roasters, it has a medium body and a fairly mild bitterness, resulting in a clean, sweet cup.

Its intense aroma of cocoa, caramel, and fruit such as tangerine makes it an ideal drink both for a moka pot and as an espresso, pairing very well with milk.