Colombia - El Mirador - Punch Natural - 8oz

Colombia - El Mirador - Punch Natural - 8oz

Regular price$ 26.00
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Introducing the latest stunner from our good friend Elkin Guzman, one of the true coffee artists we have the pleasure of collaborating with. Today's Lot of Punch Natural is a special processing technique developed by Elkin, a perfect example of how imagination and hard work can yield incredible coffee. If you enjoy co-fermented or sweet and fruity coffees, this is definitely for you! Check out all the info below: 

We Taste: Cherry, Pineapple, Orange

Country: Colombia
Region: 
Huila
Producer: 
Elkin Ferney Guzman Vargas
Farm: El Mirador
Variety: Tabi
Process: Punch Natural
Elevation: 1550-1750 MASL
Located in the village of El Portal in Huila, Colombia, El Mirador is a 31-hectare farm planted with several varieties. 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. Collectively, his family has celebrated over 70 years in coffee now, with 12 years of research devoted to post-harvest processing techniques. All of this research and experience has brought Elkin to utilize multiple processing techniques depending on the individual lot of coffee, including Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey. Harvest and post-harvest procedures are highly standardized for consistency and quality. First, the sugar content of the coffee cherries is measured in degrees Brix, followed by density and volumetric separation. Finally, the decision is made on which processing method is best suited to bring each lot to its fullest potential. 

The Punch Natural process involves a blend of aerobic and anaerobic methods. It commences with cherries being floated in water to eliminate defects, followed by manual sorting to discard dark and overripe fruits. Subsequently, the cherries are placed in open barrels for 36 hours before being sealed for 170-190 hours, allowing them to ferment in an anaerobic setting. Following this, they are exposed to the open air once again for an additional 36 hours. After a total duration of roughly 10.5 days, the coffee undergoes drying for up to 25 days.

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