Process station: El Mirador
Farmer: Elkin Guzman
Altitude: 1550-1680 masl
Processing method: Natural Acetic
Fermentation time: Up to 290 hours
Drying time: Up to 30 days
Harvest date: 2020
Importer: Apex Coffee
Flavour notes: Gingerbread House
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
This is our 2nd Natural Acetic from El Mirador, and although all of Elkin's coffees have similarities in flavour profile, one of the most interesting parts of this showcase, has been the ability to compare their differences. This coffee is the perfect example. Our 1st Natural Acetic was the Catiope variety, and we found it to be among the most intense, in terms of fermentation. This coffee (the Tabi variety) is the complete opposite! Showcasing an overall clearer flavour profile, gingerbread and chocolate, with a tropical fruit like acidity.
About the farm:
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 Acetic:
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. Oxygen of the water in the fermentation tanks is required to create a biome conducive to specific bacteria propagation, which in the case of acetic fermentation, is acetobacter micro-bacteria. Ripe cherries are placed into these 50 litre tanks for fermentation, which may take up to 290 hours to ensure there is adequate time for flavour development. After this, the cherries are dried on raised patios for 30 days. The outcome is a fruit forward coffee with deep, complex attributes.
Fresh batches roasted and shipped every week.