COLOMBIA | El MIRADOR LATIC NATURAL | LIGHT ROAST
- COUNTRY: COLOMBIA
REGION: PITALITO, HUILA
FARM: EL MIRADOR
PRODUCER: ELKIN GUZMAN
ELEVATION: 1550 - 1700 m.a.s.l.
HARVEST: APRIL – JUNE
PROCESS: LATIC NATURAL
EXPORTER: CLEARPATH COFFEE
IMPORTER: PROJECT ORIGIN
- CUPPING NOTES:
- LIGHT ROAST
FOR POUR OVER AND FILTER 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 PROCESS
For this process, the selected coffee is left in water for 12 to 24 hours in water with a salt percentage of 2% with respect to the weight of the coffee, to eliminate those groups of microorganisms that do not tolerate these conditions and thus promoting the development of bacteria of LACTIC acid that if they tolerate this activity, therefore, they will dominate the fermentation, then the coffee is washed in cherry and deposited in hermetically sealed plastic cans releasing OXYGEN and giving the production of CO2 by the bacteria, it is left dry for 124 to 160 hours and then dried for a period of 25 to 30 days.