Colombia Pitalito Yellow Fruits Co-fermented

Colombia Pitalito Washed and Yellow Fruits Cofermented by Dutch roaster Sango

Tasting notes: Passion Fruit, Lychee, Apricot

Coffee and its processing methods are constantly evolving, and Elkin Guzman from Finca El Mirador has been one of the pioneers of these changes from the very beginning. We are delighted to reintroduce this coffee from the same producers, two years after its first edition.

Elkin Guzman is a renowned producer who uses innovative techniques in cultivation, harvesting, and green bean processing. He began researching fermentation in 2005, becoming a pioneer of methods such as carbonic maceration, natural lactic and acetic processes, and natural hydro honey. Finca El Mirador is a family farm with 80 years of history, located in Pitalito in the Huila region of southwestern Colombia, in the so-called "coffee corridor." The fertile, clayey soil provides the plants with essential organic components, supporting the development of a healthy biosphere.

This experimental batch was made from Catiope (a cross between Colombian Caturra and Ethiopian Heirloom) and Bourbon. First, an anaerobic fermentation was carried out for 60 hours, then a culture of brown sugar, panela, and tropical yellow fruits was added, continuing the anaerobic fermentation for another 270 hours. After a long fermentation process, the fruits were washed and sun-dried on raised beds until the moisture content dropped to 10.5–11%.

The result is a coffee with bright and sweet, tropical notes of passion fruit and lychee, with a delicate apricot sweetness.

Packaging:
250g coffee beans