Tasting Notes: Guava, Pink Peppercorn, Vanilla

A truly mind-bending, INTENSE coffee from Elkin Guzman! The Pink Champagne process might be the most unique coffee we’ve ever had, challenging even the nerdiest of coffee enthusiasts. Big in your face fruit notes, and an interesting spice tasting note.

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. 

Fermentation: The Pink Champagne Washed process begins with selecting cherries that have measured above 20 degrees Brix. The coffee is first sorted by floating the cherries in water to remove defects, which is followed by hand sorting to remove dark and overripe fruit. The cherries are then depulped and macerated with a culture that has been fermented with spices and fruits; the pulped coffee and this culture are fermented in air-tight plastic tanks for 140 hours and both Brix and pH are measured regularly. After being fermented, the coffee is dried for 25–30 days before being milled and prepped for export.