Single Estate Coffee - COLOMBIA, El Mirador, Pitalito, Huila
Producer: Elkin Guzman.
Growing altitude: 1680m above sea level.
Botanical variety: Tabi.
Process: Natural - lactic.
Tasting notes: Caramel, malt, pear, green apple, guava flavours.
Roast date: 1 June, 2022
This special lot of Tabi Natural Lactic is harvested and produced at El Mirador, located in the town of Pitalito in Huila, Colombia.
El Mirador is a 32-hectare farm with 30 hectares of coffee, owned by Elkin Guzman. The farm includes a broad collection of varieties such as Catiope, Mokka, Gesha, Bourbon, Caturra and Tabi, which is a variety developed and released in 2020 in Colombia by Cenicafe by crossing the varietals; Bourbon, Typica and the Timor Hybrid.
Elkin Guzman has been surrounded by coffee since he was born and today, he has been recognized as one of the best multigenerational coffee producers in Colombia in the last decade. He is very passionate and interested in his scientific approach to coffee production. He is inspired by methodical research, experimentation, and is something of a data nerd, especially when it comes to unlocking the secrets to top-quality coffee.
Elkin’s family has celebrated over 70 years in coffee, and for 15 years, Elkin has been dedicated to researching and developing post-harvest processing techniques. All this research and experience has brought Elkin to develop multiple processing techniques depending on an individual lot of coffee, including Carbonic Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey.
Harvest and post-harvest procedures are highly regulated for consistency and quality. The first step is to measure the sugar content of the coffee cherries (in degrees Brix), followed by density and volumetric separation. The final decision is which processing method is best suited to bring each lot to its fullest potential.
In the case of this lot, the team at El Mirador chose the Lactic natural process. Tabi cherries are initially left in tanks with water with a salt percentage of 2% with respect to the weight of the coffee for 12 to 24 hours. This is to eliminate those groups of micro-organisms that do not tolerate these conditions and thus promoting the development of bacteria. In this case, since lactobacilli tolerate this activity, they will be the ones that dominate the fermentation process.
After fermentation, the coffee is washed in its cherry form and placed in plastic cans to dry for between 124 to 160 hours, where after it goes to the sun beds for a period of 25 to 30 days.
Truly a special process resulting in a unique taste profile.