Origin: Colombia
Region: Huila
Variety: Catiope
Altitude: 1650 MASL
Processing: "Spring" Process w/ Mother Culture
New
El Mirador - Catiope Spring Process
Tasting Notes: Peach ring gummies, blackberry, pear
A truly mind-bending coffee from Elkin Guzman!
El Mirador, a 31-hectare farm in El Portal, Huila, Colombia, is home to various coffee varieties including Caturra, Tabi, Catiope, and more, with Caturra being essential for volume lots. Owner Elkin Guzman, born into a coffee family with over 70 years of experience, utilizes extensive post-harvest research, including 12 years of processing technique innovation. He applies various methods such as Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey, depending on the lot’s characteristics. The farm’s standardized procedures measure sugar content, density, and volume to determine the optimal processing method. Elkin’s passion for experimentation led him to the Catiope variety, discovered during a visit to Cenicafé’s experimental station, known for its blend of Bourbon and exceptional cup quality.
Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae.
Mother Culture Preparation: A blend of microorganisms with red fruit juices and liquor.
Fermentation: Coffee cherries are fermented with the mother culture for 190 hours, ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee’s base flavor.
Tasting Notes: Peach ring gummies, blackberry, pear
A truly mind-bending coffee from Elkin Guzman!
El Mirador, a 31-hectare farm in El Portal, Huila, Colombia, is home to various coffee varieties including Caturra, Tabi, Catiope, and more, with Caturra being essential for volume lots. Owner Elkin Guzman, born into a coffee family with over 70 years of experience, utilizes extensive post-harvest research, including 12 years of processing technique innovation. He applies various methods such as Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey, depending on the lot’s characteristics. The farm’s standardized procedures measure sugar content, density, and volume to determine the optimal processing method. Elkin’s passion for experimentation led him to the Catiope variety, discovered during a visit to Cenicafé’s experimental station, known for its blend of Bourbon and exceptional cup quality.
Microorganism Selection: Cultivation of lactobacillus and saccharomyces cerevisiae.
Mother Culture Preparation: A blend of microorganisms with red fruit juices and liquor.
Fermentation: Coffee cherries are fermented with the mother culture for 190 hours, ensuring Brix levels stay above 6 and pH remains above 4 to highlight fruit notes without altering the coffee’s base flavor.
Origin: Colombia
Region: Huila
Variety: Catiope
Altitude: 1650 MASL
Processing: "Spring" Process w/ Mother Culture
Sourced & Roasted With Intention
We individually profile and roast each coffee to their specific sweet-spot
Sourcing & Selection
Vesta direct sources 90% of our coffees directly from farmers and coops at origin. And uses trusted export partners for the remaining coffees.
All coffees are selected based on taste profiles. We believe that origin, processing and terroir all play a part to make each coffee unique.
Maintaining Relationships
You will notice that many of our coffees are available for multiple years. We are proud (and thankful) to be able to work with many of the same farmers year-after-year. Many times purchasing the farmers entire harvest. Helping the producer have some economic stability, and helping us with a consistent product year after year.