Colombia Huila Elkin Guzman Carbonic Maceration
This coffee bean is quite special! The Colombia Carbonic Maceration Catiope Bourbon is a meticulously processed coffee that delivers a vibrant and complex cup. It originates from El Mirador Farm in Huila, Colombia, where producer Elkin Guzmán has perfected innovative fermentation techniques. Expect a juicy, complex, and elegantly layered profile. This coffee is a must-try for enthusiasts looking for a bold yet nuanced experience.
Cherry is selectively handpicked and only cherry of the perfect ripeness is used for the Carbonic Maceration process. The average Brix degree for cherry used for this processing is 20 to 24. Elkin provides periodic training for workers to ensure they’re selecting the best cherry for processing.
Once picked, cherry is hand sorted, floated to remove underripe and then placed in plastic drums to ferment. Cherry ferments for 60 to 96 hours. Then, cherry is pulped and the coffee and mucilage is deposited back in the drums. They seal the drums to create an anaerobic environment where microorganisms metabolize the sugars in the mucilage and release CO2. Coffee ferments in a CO2-rich environment for 80 to 120 hours. Following fermentation, coffee is washed in clean water and laid to sun dry. Parchment is raked frequently to ensure even drying. It takes approximately 18 to 25 days for parchment to dry.
Reminder! This coffee is raw, you must roast it before brewing
Arrival Date: May 8, 2025. Harvest year: 2024, Packed in GrainPro
Acidity & Brightness: Gently bright and sweet.
Balance & Finish: Very balanced with a crisp, slightly tangy finish.
Body & Texture: Rich with a creamy texture
Flavors:Passion Fruit, Tropical Fruit, Caramel, Cream
Grade: Excelso, 14/16 screen size, Grown at 1,550 – 1,750 masl, SHB
Processing: Carbonic Maceration
Grower: Elkin Guzman | Finca El Mirador
Region: Huila, Colombia.
Varieties: Catiope & Bourbon
Recommended Roast Range: City+ to Full City+ (Light-medium to Medium)
We like this coffee best at City + (Light-medium) or as first crack has begun to trail off. We find this “lighter side of medium” roast level really showcases the florals and citrus in the cup. If you prefer a more balanced cup, feel free to take this coffee to a full medium, or just after first crack has trailed off. Pushing the roast into the first few snaps of second crack will yield a more chocolate focused cup at the expense of the more subtle floral notes, but the cup will pick up a bit more body and creamy texture.
Finca El Mirador - "El Mirador is an 80 year old farm spanning on 32 hectares of land and has gained global recognition due to producer Elkin Guzman, a recognized leader in Colombian coffee. Elkin's coffee is known for being complex, consistent and state of the art in terms of what excellent farming practices could mean from crop level to the finished cup. Coffee produced by him and the team at El Mirador showcase an extraordinary example of traditional processing methods using pioneering techniques and new technology.
