finca el mirador
FINCA EL MIRADOR COLOMBIA
YOU ONLY HAVE TO WALK AROUND THIS PROPERTY TO UNDERSTAND WHY IT IS CALLED EL MIRADOR – THE LOOK OUT. THE VIEW IS SPECTACULAR AND TRULY FITTING FOR A LANDSCAPE
TASTING NOTES
WHICH DELIVERS SOME OF THE BEST COFFEE IN COLOMBIA.
Milk chocolate, caramel, lavender, meyer lemon, syrupy body, balanced acidity and clean, lasting finish.
El Mirador is a whole family affair, but its more recent success can be attributed to the pioneering work of one son in particular, Elkin Guzman. Elkin is an extremely gregarious, intelligent young farmer who is not afraid of progress. His careful, nearly obsessive, care for his land and coffee trees and his progressive use of technology in the processing and drying stages of coffee production have improved his coffee quality year after year. Funnily enough, many coffee producers in the region endearingly refer to him as little Arnulfo, which is a huge compliment for this young farmer since much of his progress can be attributed to the mentoring work of the legendary Arnulfo Leguizamo.
COFFEE INFORMATION Country
Colombia
Region
Pitalito, Huila
Farmer
Elkin Guzman and family
Altitude
1680 masl
Varietal
Wet Process: Elkin only collects ripe beans. Upon delivery, the cherries are put into a tank filled with water to remove any floaters. This happens prior to pulping. Then Elkin employs a few workers to manually remove the ‘pinton’ or semi-ripe cherries which sink with the mature cherries. After this is done, the 100% ripe cherries are pulped as a single batch.
Yellow Bourbon, Red Bourbon, Caturra
Processing
Washed
Fermented
Twice, dry and wet
Drying
On a bed in a dryer
36 Hour fermentation in two stages: The first stage consists of 24 hours of dry fermentation. Upon completion, the coffee is fully washed and then soaked under water for an additional 12 hours.
Dried on raised beds
Here is the formal rundown of Elkin’s coffee production process:
Dry Process: After the wet process is completed, Elkin rests the coffee in a tank for an additional few hours to allow some moisture to evaporate and the coffee to stabilize. Then the coffee is moved to a dryer which somewhat resembles a green house. The dryer has walls and shade cover with specific openings to help achieve the appropriate level of moisture and temperature. Elkin monitors the humidity and temperature with technology which has been installed inside the dryer. It is Elkin’s belief that over the 10 to 15 days it takes to dry the coffee and parchment, fluctuations in humidity and temperature should be kept to a minimum to achieve the best quality. Selection Process: After the coffee is dry, Elkin removes any insect-damaged beans, round beans, pressed or crushed beans, and beans with parchment before the beans are sent to the dry mill. As you can tell, Elkin handles his coffee with precision and we are confident that you will detect the quality of his work in the cup.
YOU ONLY HAVE TO WALK AROUND THIS PROPERTY TO UNDERSTAND WHY IT IS CALLED EL MIRADOR – THE LOOK OUT. THE VIEW IS SPECTACULAR AND TRULY FITTING FOR A LANDSCAPE
TASTING NOTES
WHICH DELIVERS SOME OF THE BEST COFFEE IN COLOMBIA.
Milk chocolate, caramel, lavender, meyer lemon, syrupy body, balanced acidity and clean, lasting finish.
El Mirador is a whole family affair, but its more recent success can be attributed to the pioneering work of one son in particular, Elkin Guzman. Elkin is an extremely gregarious, intelligent young farmer who is not afraid of progress. His careful, nearly obsessive, care for his land and coffee trees and his progressive use of technology in the processing and drying stages of coffee production have improved his coffee quality year after year. Funnily enough, many coffee producers in the region endearingly refer to him as little Arnulfo, which is a huge compliment for this young farmer since much of his progress can be attributed to the mentoring work of the legendary Arnulfo Leguizamo.
COFFEE INFORMATION Country
Colombia
Region
Pitalito, Huila
Farmer
Elkin Guzman and family
Altitude
1680 masl
Varietal
Wet Process: Elkin only collects ripe beans. Upon delivery, the cherries are put into a tank filled with water to remove any floaters. This happens prior to pulping. Then Elkin employs a few workers to manually remove the ‘pinton’ or semi-ripe cherries which sink with the mature cherries. After this is done, the 100% ripe cherries are pulped as a single batch.
Yellow Bourbon, Red Bourbon, Caturra
Processing
Washed
Fermented
Twice, dry and wet
Drying
On a bed in a dryer
36 Hour fermentation in two stages: The first stage consists of 24 hours of dry fermentation. Upon completion, the coffee is fully washed and then soaked under water for an additional 12 hours.
Dried on raised beds
Here is the formal rundown of Elkin’s coffee production process:
Dry Process: After the wet process is completed, Elkin rests the coffee in a tank for an additional few hours to allow some moisture to evaporate and the coffee to stabilize. Then the coffee is moved to a dryer which somewhat resembles a green house. The dryer has walls and shade cover with specific openings to help achieve the appropriate level of moisture and temperature. Elkin monitors the humidity and temperature with technology which has been installed inside the dryer. It is Elkin’s belief that over the 10 to 15 days it takes to dry the coffee and parchment, fluctuations in humidity and temperature should be kept to a minimum to achieve the best quality. Selection Process: After the coffee is dry, Elkin removes any insect-damaged beans, round beans, pressed or crushed beans, and beans with parchment before the beans are sent to the dry mill. As you can tell, Elkin handles his coffee with precision and we are confident that you will detect the quality of his work in the cup.
