Tasting notes: DARK CHOCOLATE, CHEERY & BLACKBERRY
Producer - Elkin Guzman
Process - Natural Lactic Fermentation
Elkin Guzman, the owner of El Mirador, has been surrounded by coffee since he was born. His family has always been involved in coffee cultivation, trading, or retail. Collectively, his family has celebrated over 70 years in coffee now, with 12 years of research devoted to post-harvest processing techniques. All of this research and experience has brought Elkin to utilize multiple processing techniques depending on the individual lot of coffee. This lot is Catiope varietal, processed using Lactic Fermentation.
Once cherries have reached 20-24 brix sugar content (around 90% ripeness), he harvests the cherries. For this process, he starts by sterilizing cherries in a salt solution to create a biome conducive to specific bacteria propagation, which in the case of lactic fermentation, is lactobacillus. The coffee cherries undergo 120-160 hours of dry fermentation and dehydration where the excess moisture content in the cherry begins to decline to ideal levels before drying. Finally, the cherries are placed on a covered raised bed to dry for 25 days.