Farm Info

El Mirador, located in Palestina, Huila, Colombia, is owned by Elkin Guzman. The farm grows a variety of coffee plants, including Catiope, Mokka, Gesha, Bourbon, Caturra, and Tabi, a variety developed by Cenicafe in 2020. With 13 years of experience, Elkin and his team focus on improving coffee quality for consumers worldwide. The 31-hectare farm benefits from sandy-loam and clay-loam soils, using semi-shade systems to optimize temperature and photosynthesis.

Processing Method

Elkin drew inspiration from an ancient method used for curing, fermenting, and preserving food—leveraging the absence of light to enhance the fermentative activity of microorganisms. This technique is applied to their coffee processing through dark fermentation.

Scientific literature highlights that dark fermentation relies on carbon-based energy sources such as glucose, starch, and cellulose—naturally present in coffee mucilage. These compounds are released through the hydrolysis of polysaccharides, proteins, and lipids, fueling the fermentation process and contributing to the coffee’s unique flavour profile.

• Disinfection: Harvested cherries are treated with a citric acid solution to ensure optimal fermentation conditions.
• Oxidation: Cherries undergo a 24-hour oxidation process before pulping.
• Fermentation: Pulped coffee, still covered in mucilage, is sealed in plastic bags and stored in airtight barrels underground for eight days in complete darkness.
• Drying: The coffee is dried in a parabolic dryer for 20 days.
  • First 3 days: Coffee remains undisturbed in thin layers.
  • After 3 days: Coffee is turned every three hours until it reaches a moisture level of 10.5% to 11%.