El Mirador

Description

El Mirador | Five Senses Coffee Home Shop Shop Home Coffee Coffee Subscriptions Equipment Accessories Consumables Merch & Gifts Sale Connect Our Purpose Our Story Our People Our Cafe Our Coffee Relationships Contact Impact Making a Positive Impact - B Corporation - Carbon Neutral - IPP Projects - Tiga Raja Mill - Reconciliation Plan Wholesale Wholesale Coffee Wholesale Order Portal Guide Wholesale Order Portal Login Cafe Partnerships Office Coffee Grocery Coffee International Coffee Service Commercial Equipment Service Home Equipment Service Book a Service Barista Training Barista Course Summary Victoria Western Australia New South Wales South Australia Queensland Blog Search Login Shop Cart 0 toggle No results for ' '. Products View all Posts View all Pages View all Close Search Your cart is currently empty. RETURN TO SHOP Online Customer Wholesale Customer Login here to access your home or small business coffee account and manage orders Online Login Email Address * Password * I forgot my password. LOG IN Not yet a customer? Click here to register . Click below to access your wholesale café account and manage orders Wholesale Login LOG IN TO ACCESS Interested in becoming a wholesale customer? Click here . El Mirador Colombia Producer Elkin Guzman 1680 masl Catiope Washed BUY NOW Shop Home El Mirador El Mirador Juicy red apple & nougat, herbal complexity with a weighty aftertaste. The recent success of the El Mirador farm can be attributed to the pioneering work of Elkin Guzman. Elkin is a recognised leader in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off, as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. 1680 masl Catiope Washed Additional Information You only have to walk around this property to understand why it is called El Mirador – "The Look Out". The view is spectacular and truly fitting for a landscape which delivers some of the best coffee in Colombia. El Mirador is a whole family affair, but its more recent success can be attributed to the pioneering work of one son in particular; Elkin Guzman. Elkin is a recognised leader in the world of coffee producers. Hailing from Pitalito, this extremely intelligent young farmer is using new technologies in amazing ways to improve his techniques in terms of cultivation, harvest, and process. The scrutiny and attention to detail that Elkin maintains are undoubtedly paying off, as he is now producing some of the most consistently impressive coffees we have ever seen come out of Colombia. His secret? Mentor: Arnfulo Leguizamo. Hence why many coffee producers in the region endearingly refer to him as 'Little Arnulfo'. The Catiope variety in this selection is a cross between Colombian Caturra and Ethiopian heirloom varieties "CA(turra)-(e)TIOPE." It was developed in the Colombian department of Cauca and obtained by Elkin and Banexport in 2014 on an experimental farm visit. The plant is a low-growing, high-bearing tree with slightly copper-colored leaves. The cherry color is generally full-red with a maturation Brix concentration of 20–22°. After a fermentation period of 36 hours in-tank, this new hybrid variety is ready for drying, resting, milling, and shipping. Listen in as Elkin speaks about his passion to Azahar Coffee in Colombia. Finca El Mirador, Elkin Guzmán from Azahar Coffee on Vimeo . Elkin’s coffee production process Wet Process: Elkin only collects ripe cherries. Upon delivery and prior to pulping, the cherries are put into a tank filled with water to remove any floaters. Then Elkin employs a few workers to manually remove the ‘pinton’ or semi-ripe cherries which sink with the mature cherries. After this is done, the 100% ripe cherries are pulped as a single batch. 36 Hour Fermentation: This is accomplished in two stages: The first consists of 24 hours of dry fermentation. Upon completion, the coffee is fully washed and then soaked under water for an additional 12 hours. Dry Process: After the wet process is completed, Elkin rests the coffee in a tank for an additional few hours to allow some moisture to evaporate and the coffee to stabilize. Then the coffee is moved to a dryer which somewhat resembles a green house. The dryer has walls and shade cover with specific openings to help achieve the appropriate level of moisture and temperature. Elkin monitors the humidity and temperature with technology which has been installed inside the dryer. It is Elkin’s belief that over the 10 to 15 days it takes to dry the coffee and parchment, fluctuations in humidity and temperature should be kept to a minimum to achieve the best quality. Selection Process: After the coffee is dry, Elkin removes any insect-damaged beans, round beans, pressed or crushed be