Location: El Portal, Huila, Colombia
Grower: Elkin Ferney Guzman Vargas
Varieties: Orange Bourbon
Process: Hydro Honey Process
Elevation: 1615 masl
We Taste: Cocoa Nibs, Kiwi, Pineapple
Farm Description:
Located in the village of El Portal in Huila, Colombia, El Mirador is a 31-hectare farm planted with several varieties. 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, and retail. Collectively, his family has celebrated over 70 years in coffee now, with 12 years of research devoted to post-harvest processing techniques. All this research and experience has brought Elkin to utilize multiple processing techniques depending on the individual lot of coffee, including Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey.
Harvest and post-harvest procedures are highly standardized for consistency and quality. First, the sugar content of the coffee cherries is measured in degrees Brix, followed by density and volumetric separation. Finally, the decision is made on which processing method is best suited to bring each lot to its fullest potential. The processing methods used by Elkin embody his pioneering spirit, combining different approaches to fermentation and drying techniques to complement each coffee's inherent characteristics.
This Tabi variety was developed by CENICAFE with the objective of providing an alternative in production in some areas of the country with a variety resistant to rust, so they studied the cross between 3 varieties such as TIPYCA, BOURBON and HIBRIDO DE TIMOR resulting in this new VARIETY called TABI.
In the case of this lot of Tabi coffee, the team at El Mirador chose Thermal Shock prossesing, which consists in controlling the temperature during fermentation. The selected coffee is placed in plastic tanks to create an anaerobic environment for 60 hours. After this, it is transferred to larger tanks to promote oxidation. Water at 35 ̊C-40 ̊C is added to maintain a constant and even temperature throughout the coffee mass for another 60 hours. Then, the water is removed, and cold is applied to stop the fermentation for 8 hours. After this, the coffee is dried for 18 to 24 days. This fermentation method produces coffee with greater sweetness, balance, and acidity, and fixes unique sensory attributes by managing different temperatures at each stage. After the thermal shock process, the coffee moves to the dark room for drying. This process aims to optimize the drying environment, ensuring continuous drying day and night.
Location: El Portal, Huila, Colombia
Grower: Elkin Ferney Guzman Vargas
Varieties: Orange Bourbon
Process: Hydro Honey Process
Elevation: 1615 masl
We Taste: Cocoa Nibs, Kiwi, Pineapple
Farm Description:
Located in the village of El Portal in Huila, Colombia, El Mirador is a 31-hectare farm planted with several varieties. 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, and retail. Collectively, his family has celebrated over 70 years in coffee now, with 12 years of research devoted to post-harvest processing techniques. All this research and experience has brought Elkin to utilize multiple processing techniques depending on the individual lot of coffee, including Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey.
Harvest and post-harvest procedures are highly standardized for consistency and quality. First, the sugar content of the coffee cherries is measured in degrees Brix, followed by density and volumetric separation. Finally, the decision is made on which processing method is best suited to bring each lot to its fullest potential. The processing methods used by Elkin embody his pioneering spirit, combining different approaches to fermentation and drying techniques to complement each coffee's inherent characteristics.
This Tabi variety was developed by CENICAFE with the objective of providing an alternative in production in some areas of the country with a variety resistant to rust, so they studied the cross between 3 varieties such as TIPYCA, BOURBON and HIBRIDO DE TIMOR resulting in this new VARIETY called TABI.
In the case of this lot of Tabi coffee, the team at El Mirador chose Thermal Shock prossesing, which consists in controlling the temperature during fermentation. The selected coffee is placed in plastic tanks to create an anaerobic environment for 60 hours. After this, it is transferred to larger tanks to promote oxidation. Water at 35 ̊C-40 ̊C is added to maintain a constant and even temperature throughout the coffee mass for another 60 hours. Then, the water is removed, and cold is applied to stop the fermentation for 8 hours. After this, the coffee is dried for 18 to 24 days. This fermentation method produces coffee with greater sweetness, balance, and acidity, and fixes unique sensory attributes by managing different temperatures at each stage. After the thermal shock process, the coffee moves to the dark room for drying. This process aims to optimize the drying environment, ensuring continuous drying day and night.
