Elkin Guzman, the owner of El Mirador, has been surrounded by coffee since he was born. His family has always been involved in coffee cultivation, trading, or retail. All this experience has brought Elkin to utilise multiple processing techniques.
The acetic natural process begins by collecting the cherries in plastic tanks with water. The water is then oxygenated, encouraging the development of aerobic bacteria like acetobacter for fermentation. The coffee is fermented in this environment for 10–12 days before being moved to shaded, raised patios where it is dried for 25–30 days.
The result is a beautifully complex, light and juicy coffee.
If you can, we recommend resting the coffee for 2 weeks to begin experiencing it in its fullness. But we understand if you just can't wait...
Colombia - El Mirador
Process: Acetic Natural
Tasting Notes: Papaya, cola cubes, cherry