Colombia - El Mirador - Carbonic Maceration Washed

Country: Colombia
Region: El Portal, Huila
Producer: Elkin Ferney Guzman Vargas
Farm/Elevation: El Mirador, 1650 MASL
Variety: Catiope Bourbon
Processing: Carbonic Maceration Washed/Co-Fermentation

Tasting Notes: Nectarine, Dark Chocolate Cherries, Persimmon

Located in the village of El Portal in Huila, Colombia, El Mirador is a 31-hectare farm planted with several varieties like Caturra, Tabi, Catiope, Orange Bourbon, Striped Bourbon, Mokka and more. Elkin Guzman, the owner of El Mirador, has been surrounded by coffee since he was born. Collectively, his family has celebrated over 70 years in coffee now, 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 the individual lot of coffee, including Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey.

At El Mirador the harvest and post-harvest procedures are highly standardized for consistency and quality. First, the sugar content of the coffee cherries is measured in degrees Brix, followed by density and volumetric separation, all before the decision is made on which processing method is best suited to bring each lot to its fullest potential. This coffee variety Catiope, is a variety that Elkin came across during a visit to an experimental station operated by Cenicafé in Timbio, Cauca, Colombia. They told him that the cultivar was a result of crossing Caturra with Lineas Etiopes, hence the name.

For the coffee that we selected from El Mirador this year, approximately 150 kg of whole coffee cherries are placed in plastic tanks to initiate fermentation. The initial period of 60 hours, allowing for preliminary fermentation, activation of microorganisms, and release of CO2. After this period, the pre-prepared mother culture is added to the cherries at a ratio of 10 liters per tank, starting the secondary co-fermentation process, which lasts for 270 hours. This process has a total fermentation time of 330 hours with the Brix and PH controlled through the entire process to preserve the base flavor of the coffee while highlighting the fruit notes that we love. After this, the coffee is removed from the tanks rinsed clean and transferred to the drying area. The coffee is initially left in thin layers without movement for the first 3 days of drying, and then moved every 3 hours until it reaches the correct humidity level of 10.5% to 11%.