Coffee and its processing methods are constantly evolving, and Elkin Guzman of Finca El Mirador has been at the forefront from the very beginning. We are excited to bring back this coffee from the same farm and producers, two years later.
Elkin Guzman is a renowned producer for using innovative techniques in cultivation, harvesting, and processing of green beans. He began his research on fermentation in 2005, and since then he has been recognized as the pioneer of innovative processing techniques such as carbonic maceration, lactic and acetic natural processes, and natural hydro honey. His farm, Finca El Mirador is a family farm with a rich history of 80 years. The farm is located in the town of Pitalito in Huila, Southwest Colombia, an area also known as the coffee belt. The loamy soil of the region provides nutrition to the plants through its organic matter, contributing to the growth of a healthy biosphere.
This experimental lot of Catiope (a cross between the Colombian Caturra and Ethiopian Heirloom) and Bourbon cherries were first fermented anaerobically for 60 hours. Then, a culture made from brown sugar, panela, and tropical yellow fruits were added to ferment anaerobically for another 270 hours. After the long fermentation, the cherries were washed and sun-dried on raised beds until the moisture level drops to 10.5-11%. The result of this meticulous method is a coffee with bright and sweet tropical notes of passionfruit and lychee, combined with a soft sweetness of apricot.
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