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EL MIRADOR DARK ROOM NATURAL, COLOMBIA
macadamia, grapes, tealike, prugna
Region:Huila
Farm: El Mirador
Farmer: Elkin Guzman
Variety:Striped bourbon
Process: Dark Room Natural
Altitude: 1550-1750masl
Harvest: 2023/24
Espresso/Brew
PRODUCT CODE : MIRADOR
250 gr Whole bean :
₺735.00
1kg whole bean :
₺3500.00
DETAY
Huila
El progMiradorreso
striped bourbon
Dark Room Natural
1550-1750masl
2023/24
History
Huila
El progMiradorreso
striped bourbon
Dark Room Natural
1550-1750masl
2023/24
Notes Of A Roaster From The Underground: macadamia, grapes, tealike, prugna
Omni-roast (Espresso/Brew)
EL MIRADOR DARK ROOM NATURAL, COLOMBIA
El Mirador — the farm of Elkin Guzman, whose family has been producing coffee for over 70 years. El Mirador is located in the municipality of Palestine, in the village of El Portal, in the vicinity of the Pompeii Reserve in the valley of the Magdalena River. The farm area is 32 hectares, most of which are planted with exotic coffee varieties such as Catiope, Mokka, Tabi, Geisha, Orange, Striped and Pink Bourbon. 2 ha is occupied by Caturra, which is used for processing experiments.
Elkin has standardized the workflow and processing procedures used at this farm to ensure consistency and quality control at each step. He provides immaculate attention to details and innovative approaches to fermentation including multiple processing techniques such as Coffee Maceration, Lactic and Acetic Natural process.
DARK ROOM NATURAL
The idea behind this process is continuous 24-hour drying with humidity and temperature control. This is achieved using dehumidification equipment and exhaust fans to regulate the internal temperature of the highly airtight drying chamber.
This controlled environment allows the producer to reduce moisture by 1.5% during the day and between 0.6% to 1% at night, maintaining a consistent drying time of 12 to 15 days.
As a result, the coffee exhibits exceptional clarity and flavor notes distinct from any traditional drying system.
To enhance the terroir and genetic expression of the variety, Elkin uses short fermentation periods of 36 to 48 hours, during which the coffee cherries are disinfected in water with citric acid at a temperature of 25 - 35°C.
The darkness allows maximum juiciness to be extracted from the fruit, turning each batch into a balanced bomb of flavours.
Striped Bourbon - The 'striped bourbon' varietal is naturally occurring mutation of Pink Bourbon that has light stripes on the cherry skin. This mutation was discovered in Huila, Colombia.
Pink Bourbon was previously thought to be a hybrid of Yellow and Red Bourbon varieties. The variety was first identified growing in and around Huila, Colombia. Recent research has found that Pink Bourbon is in fact not Bourbon at all. Pink Bourbon mostly likely comes from an Ethiopian landrace variety.
History
Coffee came to Colombia in the late 1700s by way of Jesuit priests who were among the Spanish colonists, and the first plantings were in the north of the country, in the Santander and Boyaca departments. Throughout the 19th century, coffee plants spread through the country, with a smaller average farm size than more commonly found throughout other Latin American producing countries.
Commercial production and export of coffee started in the first decade of the 1800s, but remained somewhat limited until the 20th century: The 1927 establishment of the Federación Nacional de Cafeteros de Colombia (aka FNC, see below) was a tremendous boost to the national coffee industry, and Colombia quickly established itself as a major coffee-growing region, vying with Brazil and Vietnam for the title of top global producer.
Colombia still produces exclusively Arabica coffee, and though the country suffered setbacks and lower yields from an outbreak of coffee-leaf rust in the early 2010s, production has fairly bounced back thanks to the development and spread of disease-resistant plants, as well as aggressive treatment and preventative techniques.
Regionality
Colombia’s size alone certainly contributes to the different profiles that its 20 coffee-growing departments (out of a total 32) express in the cup, but even within growing regions there are plentiful variations due to the microclimates created by mountainous terrain, wind patterns, proximity to the Equator, and, of course, differences in varieties and processing techniques.
The country’s northern regions (e.g. Santa Marta and Santander) with their higher temperatures and lower altitudes, offer full-bodied coffees with less brightness and snap; the central “coffee belt” of Antioquia, Caldas, and Quindio among others, where the bulk of the country’s production lies, produce those easy-drinking “breakfast blend” types, with soft nuttiness and big sweetness but low acidity. The southwestern departments of Nariño, Cauca, and Huila tend to have higher altitude farms, which comes through in more complex acidity and heightened florality in the profiles.
To capitalize on this broad spectrum of flavors and to emphasize the diversity available to roasters and consumers from within a single country, the coffee growers’ association has begun to provide origin distinctions, and has developed aggressive marketing campaigns designed to boost the regions’ signals to buyers worldwide.
