Eudoro Guillen Carbonic maseration


In 1965 Don Eudoro Guillen purchased the property and began planting coffee. The majority of what he planted was the caturra variety. When Don Eudoro passed away, his son, Eudoro, inherited the farm. He also inherited his father’s passion for coffee and to this day continues on his legacy.

The Guillen family focus has been, and continues to be, the production of consistent, high-quality coffee. The development of new production techniques go hand in hand with their care for the environment. Los Pirineos has its own wet mill which includes a waste water treatment plant. This allows the recycling of the water that is used during the wet mill process.

After the coffee is floated, Eudoro delivers to coffee cherries to the dry mill, bridazul, after which the processing was handled by Project Origin & bridazul to create the final experience. Since 2019 Project Origin & bridazul have collaborated on a joint initiative committed to improving the livelihoods and incomes of coffee producers in Nueva Segovia through improvement of farming practices and implementation of a range of Carbonic Maceration (CM) processing techniques.

» Hand sorting of ripe cherries at 20-22 brix
» Cherries are placed in sealed tank and filled with CO2
» Controlled yeast activity through temperature and humidity
» Extended anaerobic fermentation through contact with coffee skin
» Removed from tank, rinsed then dried on raised beds
» Drying for 20-25 days

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Grower: Eudoro Guillen

Region: El Cambalache

Varieties: Caturra

Process: Carbonic Maseration

Altitude: 1450

Harvest: Jan – Mar

Notes: Funky, red fruit, hazelnut praline,

Additional information

Weight N/A

Ground Aeropress, Ground Espresso, Ground Filter, Ground Plunger, Whole


1KG, 250G


Espresso, Filter Roast


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