El Mirador
€22,00 incl. VAT
Taste Profile
Peach, honey melon and white plum.
Additional information
| Country | Colombia |
|---|---|
| Region | Huila |
| Variety | Bourbon & Catiope |
| Altitude | 1.550 - 1.750 masl |
| Processing | Washed yellow fruits |
El Mirador
El Mirador — the farm of Elkin Guzman, whose family has been producing coffee for over 70 years. And 12 of them with particular dedication to processing technologies research.
El Mirador is located in the municipality of Palestine, in the village of El Portal, in the vicinity of the Pompeii Reserve in the valley of the Magdalena River. The farm area is 32 hectares, most of which are planted with exotic coffee varieties such as Catiope, Mokka, Tabi, Geisha, Orange, Striped and Pink Bourbon. 2 ha is occupied by Caturra, which is used for processing experiments.
Elkin has standardized the workflow and processing procedures used at this farm to ensure consistency and quality control at each step. He provides immaculate attention to details and innovative approaches to fermentation including multiple processing techniques such as Coffee Maceration, Lactic and Acetic Natural process.
For this process Catiope and Bourbon was chosen because of its versatility in the preparation of any process. Thanks to its great sweetness it allows the microorganisms to have an optimal area to work, where some of them are extracted as lactobacillus, saccharomyses and cerevisiae. Then they are cultivated separately with further addition of yellow fruit nectar. This mixture is fermented for 8 days.
After that, 80 liters of the obtained materials are added to the depulped coffee placed inside the 200 liter plastic baskets that are totally sealed. Here the fermentation lasts for another 150 hours until the Brix degrees do not fall below 6 and the pH does not fall below 4.
The next step is cleaning from the remains of mucilage, followed by drying for 18-20 days.
Beans are stored in the bags for one or two months. Before sending for export, they are cleaned using a huller machine.
Credit: Fest Coffee Mission
Our coffee is treated with care
Meticulous Quality
We hope to provide our customers with the best and therefore pay close attention to all factors affecting the quality of our coffee. These include cultivar, growing altitude, climate, soil chemistry, harvesting and processing conditions, drying method, storage conditions, transportation, roasting conditions, grind size, brewing water and brewing recipes.
Highly Curated
Each one of our coffees is carefully selected by our roasting team. Before we buy in bulk, we go through many samples from different specialty coffee estates. Often times we are working with the most renowned coffee producers in the world.
Small Batch Roasting
All our coffee is roasted in our Roastery in Westbahnstraße 13, in Vienna. We roast small batches (10kg max) because we have better control over all the parameters that impact the flavour profile and can therefore better guarantee consistency.
Ethically Sourced
We ensure traceability for all our coffees. Our house Espresso from Nicaragua is directly traded without any middle-men and when we go through a wholesaler, complete transparency is a must. We want to provide our customers with the ability to know where their coffee comes from down to the name of each farmer.
