Colombia, El Diviso

Tropical Fruit - Sweet - Aromatic

We first shared coffee from Los Guácharos with you last year, and it quickly became a favorite among our guests. Jose, a dedicated member of this small collective in Bruselas, southern Huila, works alongside friends, family, and neighbors who share a passion for exceptional coffee and a commitment to organic farming. Together, they craft their own fertilizers, care for their soil, and build ingenious, gravity-powered water filtration systems to keep local streams pure. Their work is rooted in patience, intention, and deep respect for the land — values we’re proud to bring to your cup once again.

On Jose’s farm, he and his oldest son, Adrian, are constantly refining their process to bring out the coffee’s natural sweetness. They begin by hand-selecting only the ripest cherries, then ferment them in cool mountain water for two days — a rare and careful twist on tradition. After de-pulping, the beans ferment under a thin layer of water before being washed twice and laid to dry in raised beds near their home. Adrian keeps a close watch on the drying process, adjusting temperatures so the beans develop their full character without losing their delicate qualities.

The result is a vibrant, layered cup that tells the story of family, innovation, and a deep bond with the land. Every sip carries the brightness of the high mountain air, the sweetness coaxed through slow, intentional fermentation, and the dedication of the people who grow it. We’re honored to welcome Los Guácharos back to our menu — and into your mug — for another season.