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El Mirador BW








1550-1750 meters


Co-Fermentation Natural


Elkin Guzman




Strawberry Wafer - Coconut - Vanilla - Fragrant - Heavy Cream - Lingering Aftertaste



The 31-hectare El Mirador farm is located in the Huila Region at an altitude of 1550-1750 metres and has a clay-loamy and sandy-loamy soil structure. These soils, rich in organic matter, provide a favourable environment for coffee in terms of plant nutrients and allow for excellent growth.


Elkin Guzman grew up surrounded by coffee. His family has been growing and trading coffee for 70 years. For the last 12-13 years he has been obsessed with post-harvest processing and has been developing new techniques. In the process, he has standardised harvest and post-harvest processes to ensure consistency in quality. With his entrepreneurial spirit, experimental processes and unusual coffee profiles, he is a very popular producer in the speciality coffee community.


As a cultivation technique, he prefers semi-shade cultivation. This is both to regulate the temperature and to ensure that the plant has access to sufficient light for photosynthesis. The main harvest takes place between September and December, while the second harvest takes place between May and July. Varieties such as Gesha, Tabi, Catiope, Orange Bourbon, Striped Bourbon are grown.


At the beginning, coffee berries that are at least 90% ripe and have an average Brix of 20-24° are used. Harvest labourers are trained to harvest only berries that meet these criteria. After harvesting, water sorting is used to remove impurities such as low-density beans (dry, unripe, insect-damaged) and leaves.


For over 13 years, the El Mirador farm has been an R&D centre that plays with variables to improve coffee quality. They apply extraordinary post-harvest processes. The data obtained through experimental methods is constantly recorded to create recipes that offer a consistent profile. With 13 years of experience, coffees are specially processed according to the variety and the targeted flavour profile.


Here's how this coffee achieves its unique flavour: In a 40 litre coffee mass, strawberries are added and fermentation is started. While the fermentation lasts for 4 days, brown sugar is added as an additional energy source. This becomes the main culture and only the juice of this culture is used for further processing. The fruit is not used.


150 kg of coffee berries are placed in plastic tanks and left to ferment for 60 hours before the mother culture is added. 10 kg of the mother culture (the liquid part fermented with the berries for 4 days) is added and fermented together for another 270 hours.


After a total of 330 hours, it is laid out in a thin layer on the drying area. It is dried for 3 days without any intervention. After this point, it is gently mixed every 3 hours and dried to 10.5-11% moisture content.


The Catiope variety is a cross between Colombian Caturra and Ethiopian heirloom coffee. Elkin came across this variety on an experimental farm trip with Banexport in the Cauca region of Colombia. The plant is  low growing, high-yielding tree with light copper-coloured leaves. Fruit colour is usually full red.

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