On the southwestern side of the department of Huila, nestled on the slopes of the western Cordillera, lies the municipality of Guadalupe, bordered by the Suaza River. As we head toward the more mountainous area of Guadalupe, we arrive at the farm of Luis Carlos Guzmán—El Diviso. He greets us warmly and gives us a tour of his 5-hectare farm, 3.6 hectares of which are dedicated to coffee production.
Luis Carlos recalls beginning his journey with coffee in 2009 when he planted his first coffee tree on his parents’ farm. In 2014, he was able to purchase his own farm, El Diviso. He is a third-generation coffee producer, following in the footsteps of his father and grandfather, from whom he learned the trade. Through coffee, they were able to support their family—and now, Luis Carlos continues that legacy.
Since acquiring his farm, he has focused on producing specialty coffee. Along the way, he has deepened his knowledge of coffee varieties, processing methods, fermentation, and drying techniques. A major turning point in his journey came when he entered a local competition organized by the cooperative he belongs to and secured third place. This achievement motivated him to continue refining his specialty coffee production and to improve his processes. His dedication has not only enhanced the quality of his coffee but also brought a better quality of life to his family.
Looking ahead, Luis Carlos hopes to improve his infrastructure, particularly his wet mill and drying facilities.
The coffee process on his farm begins with the careful picking of ripe cherries. These cherries are first fermented whole in a tank, then pulped without water. After pulping, he sieves the beans to remove any defects. The clean beans are then fermented for 36 hours, during which they are stirred to ensure even fermentation and temperature. Once fermentation is complete, the beans are packed into bags and allowed to drain overnight. The drying process then begins, typically lasting around 20 days, during which the beans are regularly turned to ensure even drying.
As a parting message, Luis Carlos shares: “We feel happy to hear that you enjoyed the coffee we produced with such love and effort on our farm. We will keep working hard to produce coffee you love.”
