COLOMBIA | El MIRADOR WASHED
- COUNTRY: COLOMBIA
REGION: PITALITO, HUILA
FARM: EL MIRADOR
PRODUCER: ELKIN GUZMAN
ELEVATION: 1550 - 1700 m.a.s.l.
HARVEST: MAY - JUL & SEP – DEC
EXPORTER: CLEARPATH COFFEE
IMPORTER: PROJECT ORIGIN
- CUPPING NOTES:
- MEDIUM ROAST
FOR ESPRESSO AND BLACK COFFEE
ABOUT THE PRODUCER
Elkin Guzman is is a master of innovation. Hailing from the Pitalito region in Colombia, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. His family has always been involved in coffee cultivation, trading, or retail. Collectively, his family has celebrated over 70 years in coffee, with 12 years of research devoted to post-harvest processing techniques. All of this research and experience has brought Elkin to utilize multiple processing techniques depending on an individual lot of coffee, including Carbonic Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey.
Harvest and post-harvest procedures are highly standardized for consistency and quality. First, the sugar content of the coffee cherries is measured in Brix degrees, followed by density and volumetric separation. Finally, the decision is made on which processing method is best suited to bring each lot to its fullest potential. El Mirador farm includes a broad collection of varieties like Catiope, Mokka, Tabi, and Geisha, as well as three different Bourbon strains, Orange, Striped, and Pink Bourbon. Caturra is a core variety for the farm as well, making it a staple for volume lots. For each, he can list the ideal sugar content for harvest, average density, and minute processing variations to produce the best cup. The processing methods used by Elkin embody his pioneering spirit, combining different approaches to fermentation and drying techniques to complement each coffee's inherent characteristics. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia.
ABOUT THE COFFEE
- Cherries are harvested only when ripe
- Cherries are pulped and mucilage remains in tact
- Cherries are fermented for 12-16 hours
- Coffee is washed to remove all remaining mucilage
- Coffee is laid out to dry for 12-16 days
- Moisture content is reduced to 10-12%
- Beans are stored in parchment until ready for export
The Catiope variety in this selection is a cross between Colombian Caturra and Ethiopian heirloom varieties “CA(turra)-(e)TIOPE.” It was developed in the Colombian department of Cauca and obtained by Elkin and Banexport in 2014.
The plant is a low-growing, high-bearing tree with slightly copper-colored leaves. The cherry color is generally full-red with a maturation Brix concentration of 20–22°. After a fermentation period of 36 hours in-tank, this new hybrid variety is ready for drying, resting, milling, and shipping.