Colombia | Natural Guamo

Guamo is a Caturra from Colombia produced with a carefully controlled natural process designed to bring out vibrant fruit, sweetness, and complexity.

The coffee begins with selective harvesting of ripe Caturra cherries. After picking, the cherries undergo a 36-hour anaerobic pre-fermentation in GrainPro bags, creating an oxygen-free environment that encourages the development of fruity and tropical flavors.

The cherries are then transferred to hermetic tanks and fermented under shade for another 96 hours at approximately 23°C. This extended fermentation intensifies the coffee’s natural sweetness and acidity, developing notes of cherry, blueberry, green apple, and tropical fruit, alongside subtle citrus and cocoa.

After fermentation, the coffee is mechanically dried over approximately seven days, with resting periods built into the drying process to ensure a slow, even reduction in moisture. The dried coffee then rests for 30 days in GrainPro bags, allowing its flavors to stabilize and come together before export.

The Reforest Project

Guamo is part of Forest Coffee’s Reforest Project, an initiative created in response to the increasing effects of climate change on Colombian coffee farming.

Severe droughts across Colombia’s coffee-growing regions have reduced production, affected quality, and increased the challenges facing coffee producers. The Reforest Project aims to plant 17,000 native trees throughout northern Tolima and southern Caldas, helping restore coffee-growing landscapes and build greater resilience to changing environmental conditions.

The project began by planting 200 trees across the farms of 30 coffee producers near El Vergel Estate in Fresno, Tolima. Through continued reforestation and more sustainable farming practices, the initiative is designed to protect local ecosystems while supporting the long-term future of Colombia’s coffee-growing communities.

Buying Guamo helps support that work while bringing home a coffee that is exceptionally fruit-forward, complex, and stellar as a pour-over.

We're tasting papaya, guava, & hibiscus.

Region: Caldas
Producer: Reforest Project 
Varietal: Caturra
Process: 96-hour Natural
Fermentation: 36-Hour anaerobic
Elevation: 1,800 Meters Above Sea Level (MASL)