Colombia - Elkin Guzman | Cold Natural Striped Bourbon - 150g
This natural coffee is spicy, fruity, a little funky, and sweet with notes that remind us of:
Red Grape, Licorice, Apple, Spiced Hot Chocolate, and Cherry
Region: Pitalito, Huila
Farm and Producer: Finca El Mirador - Elkin Guzman
Variety: Striped Red Bourbon
Elevation: 1550-1680 Meters above sea level
Process: Cold Natural
Fermentation: The selected fully rippen cherry are packed and sealed in plastic bags then taken to a commercial refregerator where they are fermented for 100-120 hours in temperataure of 9C-14C. The bags of cherries are then opened and left to equalized for about 10 hours before drying on the table for 25-32 days.
About Finca El Mirador and Elkin Guzman:
Located in the town of Pitalito in Huila, Colombia, El Mirador is a 32-hectare farm with 30 hectares of coffee. The farm includes a broad collection of varieties like Catiope, Mokka, Tabi, and Gesha, as well as three different Bourbon strains including Orange, Striped, and Pink Bourbon. Caturra is a core variety for the farm as well, making it a staple for volume lots.
Elkin Guzman, the owner of El Mirador, has been surrounded by coffee since he was born. His family has always been involved in coffee cultivation, trading, or retail. 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.
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. Finally, the decision is made on which processing method is best suited to bring each lot to its fullest potential. 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. In the case of this lot of Orange Bourbon coffee, the team at El Mirador chose Natural processing. Orange Bourbon is a natural mutation of the common Bourbon variety. Diana Devia Sanchez, Elkin’s wife and partner, took a trip to Finca Los Pirineos in El Salvador to learn more about coffee and the work that Don Gilberto Baraona and his team do there. After a week visit they decided to take part in a seed exchange between the two farms, and Orange Bourbon was one of the varieties that El Mirador received.