This is my third "holiday coffee". Woohoo! Colombia is a hell of a place if my memory serves me well.
So this is the last Caravela release from the trip... so let's pick up where we left off.
Medium hungover and a bit shook up we flew to Armenia in Quindio. Flying in to the region Jess asked me "what are all the funny patterns on the land?" I replied with limited confidence "I reckon that's coffee". She asked me how I knew, I said that it's my job. This was the tone of the day, dry.
Nicolas from Caravela picked us up and took us to La Primavera Dry Mill. It was fucking huge, and I guess really cool if you're into that sort of thing. We walked around for ages meeting all the lovely people and pretending to understand what the machines were doing. I'm definitely doing it a disservice in my description there. It was actually pretty amazing, it's just that the weather was beautiful outside and we knew we had a pool at the accommodation so we're fidgety to say the least.
I feel like I maybe let us down a bit on that day. Nicolas was super lovely and trying really hard to give us a good experience, but I don't think we were giving much back. I had a job once where I had to take a pensioners on tours and do the whole coach trip commentary bit, when it was hot out it was hard to get them going, I guess a sing along wouldn't have been appropriate for a Colombian dry mill tour.
If you're reading this Nicolas, you were great! Thanks for the day, and double thanks for that delicious bean dish you recommended! Everyone else, if you're loving this coffee it's because all the team over there stay focused on quality control whatever the weather!
Here's a load of stuff about Jose and the coffee that has nothing to do with my holiday:
Located in Palestina, Huila, at an elevation of 1,725 meters above sea level, José Elcias Martínez Guzmán's farm is a remarkable example of dedication to quality and tradition. The farm spans 8 hectares, with 5 hectares dedicated exclusively to coffee cultivation. Nestled in a region well-known for its rich soils and ideal growing conditions, the farm benefits from shade provided by carbonero and guamo trees and utilizes both canopy and solar drying methods to carefully dry coffee for around 15 days.
José was born and raised on a coffee farm and learned the craft from his parents at a young age. Though he ventured away from farming for several years—working as a bus driver and traveling across Colombia—he eventually returned to his roots, purchasing his father’s old farm to start a new chapter. His deep knowledge, passion, and willingness to innovate have helped transform the farm into a producer of high-quality specialty coffee.
José cultivates several celebrated varieties, including Geisha, Caturra, and Pink Bourbon (known locally as "Rosado"), the latter of which is the specific lot selected for this season. He also grows traditional Bourbon. His primary harvest season runs from September to December, with a mitaca (secondary harvest) from April to August. All coffees are washed processed, and José pays particular attention to fermentation, carefully measuring and monitoring each batch to ensure a perfect balance of flavours.
Since 2014, when he operated a modest 4x8 drying station, José has invested in improving his infrastructure using the additional income from specialty coffee. Today, he manages expanded drying patios and has significantly elevated the overall quality of his production. His attention to detail in every step—from pruning to fermentation—reflects a deep respect for his craft and a commitment to excellence.
We’re chuffed to be working with José's coffee this year, and especially excited to share his exceptional Pink Bourbon with you!
