{"product_id":"single-estate-coffee-colombia-el-mirador-pitalito-huila","title":"COLOMBIA, Elkin Guzman, El Mirador, Pitalito, Huila","description":"\u003cp\u003e\u003c!--StartFragment--\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: Arial;\"\u003e \u003c!--StartFragment--\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Elkin Guzman.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrowing altitude:\u003c\/strong\u003e 1700m above sea level.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBotanical variety:\u003c\/strong\u003e Orange Bourbon.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eNatural Koji Anaerobic.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTasting notes:\u003c\/strong\u003e Chocolate, raspberry, mango, guava, tropical fruit, umami flavours. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast date: 4\u003cspan style=\"line-height: 1.2;\"\u003e June, 2026\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eElkin 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis 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. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCherries are handpicked at peak ripeness to ensure consistent fermentation and flavor clarity.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis 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. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eProcessing Method – Koji Anaerobic Natural\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e1.\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eMother Culture Creation. Elkin prepares a pre-fermentation culture using native Lactobacillus and Saccharomyces cerevisiae. \u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e2.\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eHarvest \u0026amp; Sorting. Only perfectly ripe cherries are handpicked, floated, and selected\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e3.\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eInoculation \u0026amp; 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\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e4.\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003eDrying. Cherries are sun-dried for 12–18 days, turned 4–6 times per day for uniformity\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis 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.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"Apple-tab-span\"\u003e \u003c\/span\u003e\u003cstrong\u003e“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.”\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cstrong\u003e— Elkin Guzman\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: Arial;\"\u003e\u003c!--EndFragment--\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Espresso Lab Microroasters","offers":[{"title":"250g, whole bean coffee","offer_id":39582697423027,"sku":null,"price":305.0,"currency_code":"ZAR","in_stock":true},{"title":"500g, whole bean coffee","offer_id":39582697455795,"sku":null,"price":594.0,"currency_code":"ZAR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0022\/2102\/files\/IMG_3646.jpg?v=1717743772","url":"https:\/\/espressolabmicroroasters.com\/products\/single-estate-coffee-colombia-el-mirador-pitalito-huila","provider":"Espresso Lab Microroasters","version":"1.0","type":"link"}