Elkin Guzman, Spring Co-ferment
Region: Huila
Altitude: 1650 masl
Process: Spring Co-Fermented Washed
Varietal: Catiope
We taste: Key Lime Pie, Hops, Creme Brulee
Elkin Guzman and Finca El Mirador
Elkin Guzman is a force in the Colombian coffee community. His family has been involved in the coffee community for over 70 years now. For the past 12 years, Elkin and his family have focus on researching different post-harvest processing techniques including Carbonic Maceration, Lactic and Acetic Natural Processes, and Natural Hydro Honey. Elkin and the team at El Mirador holds high quality and consistency standards which help them to decide which processing techniques they will use with each coffee they harvest. Elkin focuses on choosing processes which enhance, compliment and highlight qualities that are already present in each of the coffees. Elkin and his team encountered the Catiope variety when visiting Cenicafé’s experimental station in Timbio, Cauca, Colombia. The Catiope is a cross between the Caturra and Lineas Etiopes varieties - and named after both!
Spring Co-fermented Washed
The Spring Washed process is a unique processing method that starts with coffee cherries that measure over 20 degrees Brix. These cherries are sorted to ensure overripe and dark fruit are removed, then the remaining cherries are placed in plastic tanks for 60 hours. After they are removed, a mixture of microorganisms such as lactobacillus, saccharomyses and cerevisiae which have been fed with fruits, aromatic herbs, and brown sugar, are added to the tanks. The sugar fuels the fermentation process and the fruits and herbs impart their flavor while they ferment for 270 hours. After fermentation, coffee is washed in clean water and laid on raised beds to dry. Cherry is raked frequently to ensure even drying until they reach 10.5-11% humidity.
In the Cup
This is a wonderfully light and fruity coffee which is guaranteed to spark some springtime joy. When it’s hot, the aromatics are bright and sweet with notes of key lime pie and creme brulee. On the first sip, the sweet-tart sweetness accentuates a beautiful hoppy body with a floral finish. As it cools, it takes on deeper sweetness with a lovely candied pineapple quality. Overall, this coffee is both light and fresh while leaving a lingering summer sweetness that is an absolute must-try!
Region: Huila
Altitude: 1650 masl
Process: Spring Co-Fermented Washed
Varietal: Catiope
We taste: Key Lime Pie, Hops, Creme Brulee
Elkin Guzman and Finca El Mirador
Elkin Guzman is a force in the Colombian coffee community. His family has been involved in the coffee community for over 70 years now. For the past 12 years, Elkin and his family have focus on researching different post-harvest processing techniques including Carbonic Maceration, Lactic and Acetic Natural Processes, and Natural Hydro Honey. Elkin and the team at El Mirador holds high quality and consistency standards which help them to decide which processing techniques they will use with each coffee they harvest. Elkin focuses on choosing processes which enhance, compliment and highlight qualities that are already present in each of the coffees. Elkin and his team encountered the Catiope variety when visiting Cenicafé’s experimental station in Timbio, Cauca, Colombia. The Catiope is a cross between the Caturra and Lineas Etiopes varieties - and named after both!
Spring Co-fermented Washed
The Spring Washed process is a unique processing method that starts with coffee cherries that measure over 20 degrees Brix. These cherries are sorted to ensure overripe and dark fruit are removed, then the remaining cherries are placed in plastic tanks for 60 hours. After they are removed, a mixture of microorganisms such as lactobacillus, saccharomyses and cerevisiae which have been fed with fruits, aromatic herbs, and brown sugar, are added to the tanks. The sugar fuels the fermentation process and the fruits and herbs impart their flavor while they ferment for 270 hours. After fermentation, coffee is washed in clean water and laid on raised beds to dry. Cherry is raked frequently to ensure even drying until they reach 10.5-11% humidity.
In the Cup
This is a wonderfully light and fruity coffee which is guaranteed to spark some springtime joy. When it’s hot, the aromatics are bright and sweet with notes of key lime pie and creme brulee. On the first sip, the sweet-tart sweetness accentuates a beautiful hoppy body with a floral finish. As it cools, it takes on deeper sweetness with a lovely candied pineapple quality. Overall, this coffee is both light and fresh while leaving a lingering summer sweetness that is an absolute must-try!
Region: Huila
Altitude: 1650 masl
Process: Spring Co-Fermented Washed
Varietal: Catiope
We taste: Key Lime Pie, Hops, Creme Brulee
Elkin Guzman and Finca El Mirador
Elkin Guzman is a force in the Colombian coffee community. His family has been involved in the coffee community for over 70 years now. For the past 12 years, Elkin and his family have focus on researching different post-harvest processing techniques including Carbonic Maceration, Lactic and Acetic Natural Processes, and Natural Hydro Honey. Elkin and the team at El Mirador holds high quality and consistency standards which help them to decide which processing techniques they will use with each coffee they harvest. Elkin focuses on choosing processes which enhance, compliment and highlight qualities that are already present in each of the coffees. Elkin and his team encountered the Catiope variety when visiting Cenicafé’s experimental station in Timbio, Cauca, Colombia. The Catiope is a cross between the Caturra and Lineas Etiopes varieties - and named after both!
Spring Co-fermented Washed
The Spring Washed process is a unique processing method that starts with coffee cherries that measure over 20 degrees Brix. These cherries are sorted to ensure overripe and dark fruit are removed, then the remaining cherries are placed in plastic tanks for 60 hours. After they are removed, a mixture of microorganisms such as lactobacillus, saccharomyses and cerevisiae which have been fed with fruits, aromatic herbs, and brown sugar, are added to the tanks. The sugar fuels the fermentation process and the fruits and herbs impart their flavor while they ferment for 270 hours. After fermentation, coffee is washed in clean water and laid on raised beds to dry. Cherry is raked frequently to ensure even drying until they reach 10.5-11% humidity.
In the Cup
This is a wonderfully light and fruity coffee which is guaranteed to spark some springtime joy. When it’s hot, the aromatics are bright and sweet with notes of key lime pie and creme brulee. On the first sip, the sweet-tart sweetness accentuates a beautiful hoppy body with a floral finish. As it cools, it takes on deeper sweetness with a lovely candied pineapple quality. Overall, this coffee is both light and fresh while leaving a lingering summer sweetness that is an absolute must-try!