Farm Info

El Puente Natural is produced at the El Puente Mill…a processing facility, built in 2018, for the nearby farms. El Puente (meaning bridge) is named after the footbridge over the river near the new El Puente processing facility. This facility in the Palestina region of southern Huila processes coffee from small surrounding farms, of over one hundred families, who produce coffee on their farms and deliver it to El Puente, which is designed to handle larger volumes of coffee than the mills on individual farms can process.

El Puente is a project focused on improving the prospects of producers in Huila, Colombia

Given the economic factor for the producing families near El Puente could have an added value in their coffees, since, from the beginning, those producers that have one or two hectares, do not have a pulping or drying mill on their farms and have to sell their wet coffee. It is there where the mill receives the coffee from the neighbouring producers and pay them at a premium price, even without having the coffee processed. This social impact helps significantly to motivate the coffee farmers to cultivate good quality coffee and how important it is to maintain the harvest very well.
All the processes are overlooked and directed by the famous Elkin Guzman himself.

“This project is helping producers reduce the amount of work and risk they take on to process coffee during the peak of harvest. All while getting a premium price for their product. We’re working to bring the best out of each lot, from reception of the cherry to milling at our wet and dry mills, through shipping. Expect some top-notch naturals and honey’s as well as innovative fermentations!” – Clearpath

El Puente Process

The coffees that arrive at the El Puente Mill are then either processed as Honey or Natural. The coffee is measured in Brix degrees to determine the process to be carried out and to carry out the fermentation. In this case, the coffee from El Puente is Naturally processed. When the coffee arrives at the coffee processing plant, El Puente proceeds to float the coffee to eliminate impurities, if in the course they observe that the Brix degrees are low, it is left to ferment for 12 to 24 hours in the sacks and then taken directly to the sun. If the cherries have a good Brix degree content it goes immediately to the sun as the first step in the drying process.

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