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COLOMBIA EL GUAYACAN

This anaerobic natural lot produced by Miriam Enciso from Colombia makes you think of one word: bright. This is what she intended and honestly, this coffee is best enjoyed as a manual brew. The cup will bring forward a bright and crisp lime zest that zings the tongue! Then it is followed by sweetness that reminded us of cherry liqueur and a velvety wine-like body & texture that completes the cup.

AED 34.00

Taxes included ·Shipping calculated at checkout

Size — 100g

Grind — Whole Beans

1

Free Delivery
Over AED 200

Dispatches in 1-3 Days
in Dubai

Roasted Fresh
HACCP Certified

We are committed to delivering the freshest, highest-quality coffee directly to your door. To ensure you get the freshest products, we roast our coffee on demand and strive to dispatch orders within the next business day.

Delivery coverage: UAE only (international & GCC delivery coming soon). Dubai: Dispatches in 1-3 Days where operationally feasible. Other Emirates: 1–3 business days. Saturday orders for other Emirates are prepared from Monday onwards.

Free delivery on all orders over AED 200. Below AED 200, a location-based delivery fee is shown at checkout.

Business hours: Mon–Fri 9:00 AM–6:00 PM · Sat 10:00 AM–4:00 PM · Sun closed. If a delivery attempt fails, our courier will contact you to rearrange. Occasional delays (public holidays, weather) will always be communicated.

For business enquiries, please contact us here. Cafés & offices: this lot is available in wholesale volumes with training, machine sales and technical support. WhatsApp +971 4 329 5085 or email info@thebrewcrew.coffee.

RADICAL TRANSPARENCY

KNOW YOUR LOT

Every number — and every note — behind this coffee, published. Tap a metric to see what it means and why it matters.

Origins

Where this coffee comes from

Colombia is one of the world’s most celebrated coffee origins, renowned for its rich coffee-growing heritage and remarkable diversity across its many producing regions.

Region

Where within the origin it was grown

Huila is one of Colombia’s most renowned coffee-growing regions, celebrated for its diverse landscapes and exceptional specialty coffee. Its distinct microclimates help create coffees with impressive character, complexity, and quality.

Producer

Who grew or produced this coffee

Miriam Quesada Enciso is a second-generation coffee producer who has cultivated coffee at Finca El Guayacan since 2005. She acquired the farm when she and her former husband divided their land following their separation. Today, she runs the farm with her husband, Libardo, focusing on quality at every stage of cultivation and processing.

Variety

The coffee variety grown / What this blend is made from

Castillo is a Colombian coffee variety developed for resilience while maintaining strong cup quality, making it widely grown across the country and an important part of modern Colombian coffee production.

Altitude

How high this coffee was grown

Grown at 1,550 metres above sea level, the cooler conditions at this elevation slow coffee cherry development, allowing more time for complexity and character to develop in the cup.

Process

How the coffee was processed after harvest

The coffee is fermented in a sealed, oxygen-restricted environment before being dried with part of its fruit mucilage still intact. This combination can intensify sweetness and fruit character while adding greater complexity to the cup.

Roast Level

How far we developed the roast

A light-medium roast balances the coffee’s natural character with added sweetness and body from roasting. It preserves much of the coffee’s origin-driven complexity while creating a more rounded and approachable cup.

Preferred Extraction

How we think this coffee shines best

This coffee is best enjoyed as a filter brew, allowing its flavours, aroma, and complexity to unfold with greater clarity in the cup. Methods such as V60, Chemex, or other pour-over brewers are ideal for highlighting its character.

Behind the Coffee

Where Funk Meets Balance

Colombia's coffee producers have always been ahead of the game! The level of care, innovation and pride they take to produce their coffees is amazing. Miriam Enciso is one of those producers, whose story is as unique as her coffees. After some personal issues, she took over some land and went all in on coffee growing, with the one goal in mind: Quality. Hard work and dedication was seen in all of her coffees, but the anaerobic natural castillo was our favourite. An experimental colombian coffee never even came to our minds before and now we can't get over it.

On the cupping table, this coffee had it all, it had the funkiness, it had brightness, but also the balance. The exact word was vibrant. Furthermore, this vibrancy was due to Miriam's refinement of the anaerobic fermentation process. She only selects the ripe cherries then seals the cherries in airtight plastic bags for 96 hours. That time frame is what enhances this coffee's brightness and funkiness. The coffee has this unique profile similar to wine in terms of acidity, sweetness and body. After the fermentation, the coffee is dried and hulled. The balance kicks in toward the end of due to the body and texture. Think velvety and round. Think of red wine. The acidity tones down and helps the cup end on a smooth and refreshing note. An overly funky is great at first glance but it can become overpowering, balance is the key in specialty coffee. We are super lucky to come across Miriam's coffee this season and hope to source this or another one of funky lots sometime again.

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COLOMBIA EL GUAYACAN