In town of Pitalito in Huila, Colombia, we find Elkin Guzman’s farm El Mirador. Elkin comes from a family that has been working with coffee for over 70 years. Wanting to continue to push quality he has devoted 12 years of research into post-harvest processing techniques.
On the farm they grow a wide selection of varieties. And every single lot of coffee is carefully studied to choose what processing method is best suited for bringing out the full potential of, and highlighting, that specific coffee.
The lot that we picked is of the Catiope variety, processed by acetic natural fermentation. The acetic natural process begins by submerging the coffee cherries into water, using fiberglass tanks so as to not contaminate. The water is then oxygenated, encouraging the development of aerobic bacteria such as acetobacter for fermentation. The coffee is fermented in this environment for 10-12 days before 25-30 days of drying in shaded raised patios.
This results in a full bodied coffee with lots of dark fruit notes with plums and blackberries along with a floral aroma and a buttery mouthfeel.
This coffee is very limited, and roasted by demand, so delivery of this might take longer than usual.
”Plums, blackberries, buttery and sweet. ”