Process station: El Mirador
Farmer: Elkin Guzman
Altitude: 1550-1680 masl
Processing method: Natural Lactic
Fermentation time: 24-60 hours in cherry, 120-160 hours in tank
Drying time: 25 days
Harvest date: 2020
Importer: Apex Coffee
Flavour notes: Tropical Banana Split
Recommended filter brew ratio 1:15 (due to the unique processing and roast profile, this coffee would benefit from 2:55-3:15 brew time, and 1.4 TDS)
Recommended espresso brew ratio 1:3
El Mirador is a 32-hectare farm located near the town of Pitalito in Huila. Elkin Guzman's family has a history of over 70 years in the coffee business. 12 of which were dedicated to researching post-harvest processing techniques. 30 hectares of the farm are dedicated to growing exotic coffee varieties like Catiope, Mokka, Tabi, Geisha, as well as Orange, Striped and Pink Bourbon. The remaining hectares of land are used to grown a Caturra variety for processing experiments. During harvest, a process of meticulous selection of ripe cherries allows only the sweetest fruits to be processed. Elkin's innovative approaches to fermentation and immaculate attention to detail have made this farm a benchmark in the industry in terms of quality. Elkin's eagerness to learn and passion for coffee is what makes this farm one of the most exciting in Colombia.
Processing - Natural Lactic:
Elkin always measures brix content to determine when to harvest. Once cherries have reached 20-24 brix sugar content (around 90% ripeness), he harvests the cherries. For this process, he starts by sterilizing cherries in a salt solution to create a biome conducive to specific bacteria propagation, which in the case of lactic fermentation, is lactobacillus. The coffee cherries undergo 120-160 hours of dry fermentation and dehydration where the excess moisture content in the cherry begins to decline to ideal levels before drying. Finally, the cherries are placed on a covered raised bed to dry for 25 days.
Fresh batches roasted and shipped every week.