Overview

The **Colombia Las Guacanas Experimental Coffee** is a cutting-edge microlot from the Las Guacanas farm, renowned for pushing the boundaries of coffee processing. This lot utilizes a specialized **experimental fermentation technique** (e.g., long anaerobic fermentation, thermal shock washing, or controlled inoculation). The goal is to dramatically enhance the coffee's aromatic depth and mouthfeel while maintaining the clean profile typical of Colombian washed coffees. The resulting cup is complex, layered, and deep, with dominant notes of **dark plum**, **cinnamon/brown spice**, and **cocoa nibs**, featuring a heavy, velvety body and structured acidity. This is a must-try for those seeking intense, modern flavor profiles.

Origin, Farm & Processing

Las Guacanas is typically a high-altitude farm (often over $1,700 \text{m}$) in a region known for specialty quality like Huila or Cauca. The coffee varietals, often Caturra or Colombia, are selectively hand-picked.

The **Experimental Process** (Specifics may vary per lot, but typically involves):

1. **Extended Anaerobic Rest:** Cherries are sealed in tanks for $48-96$ hours before or after pulping, limiting oxygen to generate complex acids (lactic, acetic).
2. **Thermal Shock:** After fermentation, the beans may be rinsed with water at dramatically different temperatures (hot then cold) to seal unique compounds into the bean structure.
3. **Controlled Drying:** The beans are then dried slowly on raised beds, often under shade, to stabilize the intense, newly formed flavor compounds.

This precise control over fermentation introduces the dark fruit and savory spice notes that distinguish this lot from traditional Colombian coffee.

Taste Profile & Depth

In the cup, the **Las Guacanas Experimental** offers deep, comforting flavors. The fruit notes lean toward the darker spectrum, dominated by **dark plum**, **dried cranberry**, and sometimes a hint of ripe cherry. The complexity is built through savory **brown spices** like cinnamon or nutmeg.

It possesses a **heavy, velvety body** and a smooth texture that coats the palate. The acidity is **structured and balanced**, providing a backbone for the dark, deep flavors. The finish is long and rich, resolving into notes of **cocoa nibs** and dark chocolate. This coffee is highly versatile but is particularly impressive as a dense, complex espresso.

Quick Specs

• Flavour Notes: Dark Plum, Brown Spice (Cinnamon), Cocoa Nibs, Velvety Body
• Origin: Single Farm, Colombia (Las Guacanas)
• Process: Experimental (e.g., Extended Anaerobic or Thermal Shock Washed)
• Variety: Caturra, Castillo
• Roast Recommendation: Medium to Medium-Dark Roast for balance and depth

Roast Profile Recommendations

A **Medium to Medium-Dark Roast** is recommended. The slightly darker profile helps to smooth the complex fermentation notes and maximize the velvety body and chocolate finish.

• Development: Aim for 2:00–2:30 minutes post-first crack.
• Goal: Maximize body and chocolate notes while integrating the dark fruit complexity.

Brew Guide — Unlocking the Cup

**Espresso**: Excellent as a rich, complex single-origin shot. Dose: $19 \text{g}$, Output: $38 \text{g}$, Time: $27-30$ seconds.

**Pour-Over**: Use a medium grind, 1:15 ratio. Water temp $93^{\circ} \text{C}$. A slightly shorter brew time will preserve the complexity.