El Mirador

You only have to walk around this property to understand why it is called El Mirador – "The Look Out". The view is spectacular and truly fitting for a landscape which delivers some of the best coffee in Colombia. El Mirador is a whole family affair, but its more recent success can be attributed to the pioneering work of one son in particular; Elkin Guzman. Elkin is a recognised leader in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off, as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor: Arnfulo Leguizamo. Hence why many coffee producers in the region endearingly refer to him as 'Little Arnulfo'. The Catiope variety in this selection is a cross between Colombian Caturra and Ethiopian heirloom varieties "CA(turra)-(e)TIOPE." It was developed in the Colombian department of Cauca and obtained by Elkin and Banexport in 2014 on an experimental farm visit. The plant is a low-growing, high-bearing tree with slightly copper-colored leaves. The cherry color is generally full-red with a maturation Brix concentration of 20–22°. After a fermentation period of 36 hours in-tank, this new hybrid variety is ready for drying, resting, milling, and shipping. Listen in as Elkin speaks about his passion to Azahar Coffee in Colombia. Finca El Mirador, Elkin Guzmán from Azahar Coffee on Vimeo.

Wet Process: Elkin only collects ripe cherries. Upon delivery and prior to pulping, the cherries are put into a tank filled with water to remove any floaters. Then Elkin employs a few workers to manually remove the ‘pinton’ or semi-ripe cherries which sink with the mature cherries. After this is done, the 100% ripe cherries are pulped as a single batch. 36 Hour Fermentation: This is accomplished in two stages: The first consists of 24 hours of dry fermentation. Upon completion, the coffee is fully washed and then soaked under water for an additional 12 hours. Dry Process: After the wet process is completed, Elkin rests the coffee in a tank for an additional few hours to allow some moisture to evaporate and the coffee to stabilize. Then the coffee is moved to a dryer which somewhat resembles a green house. The dryer has walls and shade cover with specific openings to help achieve the appropriate level of moisture and temperature. Elkin monitors the humidity and temperature with technology which has been installed inside the dryer. It is Elkin’s belief that over the 10 to 15 days it takes to dry the coffee and parchment, fluctuations in humidity and temperature should be kept to a minimum to achieve the best quality. Selection Process: After the coffee is dry, Elkin removes any insect-damaged beans, round beans, pressed or crushed beans, and beans with parchment before the beans are sent to the dry mill. As you can tell, Elkin handles his coffee with precision and we are confident that you will detect the quality of his work in the cup. Enjoy!