COLOMBIA, Elkin Guzman, El Mirador, Pitalito, Huila

Producer: Elkin Guzman.

Growing altitude: 1700m above sea level.

Botanical variety: Orange Bourbon.

Process: Natural Koji Anaerobic.

Tasting notes: Chocolate, raspberry, mango, guava, tropical fruit, umami flavours. 

Roast date: 8 August, 2025

In the lush, high-altitude region of Huila, Elkin Guzman cultivates coffee across 31 hectares of fertile, sandy loam and clay loam soils, rich in humus and organic matter. This natural nutrition, combined with a semi-shade agroforestry system, creates the perfect environment for producing standout specialty coffees.

Elkin is part of a new generation of producers pushing the boundaries of coffee processing—and his Koji Anaerobic Natural is one of the most innovative to date.

This lot is made up of Orange Bourbon, a Bourbon mutation known for uniform ripening, high sugar content (20–22° Brix), a bright and elegant cup profile. 

Cherries are handpicked at peak ripeness to ensure consistent fermentation and flavor clarity.

This coffee undergoes an extraordinary process inspired by traditional Japanese fermentation techniques. Koji (Aspergillus oryzae) is a fungus used to ferment sake and soy. It releases hydrolytic enzymes like amylase, protease, and lipase, which break down sugars, proteins, and fats. Influence flavour development, aroma, and mouthfeel. 

Processing Method – Koji Anaerobic Natural

1. Mother Culture Creation. Elkin prepares a pre-fermentation culture using native Lactobacillus and Saccharomyces cerevisiae. 

2. Harvest & Sorting. Only perfectly ripe cherries are handpicked, floated, and selected

3. Inoculation & Anaerobic Fermentation. Cherries are inoculated with Koji mold placed in sealed plastic drums for 140 hours of anaerobic fermentation. The enzymatic activity deepens sweetness, body, and complexity

4. Drying. Cherries are sun-dried for 12–18 days, turned 4–6 times per day for uniformity

This is not just a coffee—it’s a controlled microbial symphony. The Koji fermentation imparts unexpected savory-sweet nuances, layered acidity, and a lingering finish. It’s a true expression of terroir meeting technique.

“I experiment because I believe flavor is infinite. Every process is a chance to understand coffee more deeply—and share something truly original with the world.”

— Elkin Guzman