Wilmar Muñoz Colombia

TART, FULL BODIED, COMPLEX. 

Producer: Finca Guadualito
Location: Bruselas, La Esperanza, Huila
Elevation: 1950-2000 meters
Variety: Pink Bourbon 
Process: Fully Washed, 72 hour cherry ferment in closed drums

Wilmar Munoz is a passionate coffee grower who inherited his farm, Finca Guadualito, from his father over 30 years ago. Named after the native Guadua bamboo, Wilmar's farm is a family operation, with his wife and two young adult sons now involved in his coffee journey. This exceptional pink bourbon micro-lot truly highlights the family's dedication to quality.

As a member of the Asoguacharos producer group, Wilmar is dedicated to producing high-quality specialty coffee. His farming practices blend traditional methods with more modern techniques. He fertilizes three times a year, including one application of organic fertilizer sourced from a neighbor. Wilmar notes that this organic approach strengthens the trees, leading to healthier leaves and juicier cherries. For Wilmar, a consistent fertilization plan is crucial for the plant's health and resilience against pests, which he happily reports he doesn't have.

The farm also benefits from a variety of shade trees, many planted by his father, including Pine, Eucalyptus, Guamo, Chachafruto, and Níspero. Wilmar believes shade is essential for reducing heat stress, improving soil moisture, and protecting the plants from the sun, ultimately contributing to better coffee quality and providing much-needed relief for the harvesters.

His meticulous processing approach demonstrates careful control at every stage. This includes floating the picked cherries, followed by a day of oxidation in open bags, and then two days of whole cherry fermentation in closed bags. The coffee is then pulped and undergoes an extended fermentation in closed bags or drums for 68 to 72 hours. Finally, it receives a single wash, a step Wilmar has observed enhances the coffee's sweetness and overall cup quality. The parchment is then carefully dried on raised beds on his roof for 10 to 12 days.

This particular offering from Wilmar is a deliberately classic tasting coffee, intentionally without the prominent fermentation notes that are common today – a style we greatly appreciate.