El Mirador Blend
El Mirador Estate Blend – Data Sheet
– Coffee Name: Estate Blend Washed
– Grade: Excelso
– Country: Colombia
– Region: Palestina, Huila
– Farm: El Mirador
– Altitude: 1.680 m.a.s.l
– Varieties: Caturra – Tabi – Colombia
– Drying: Sun-dried under Canopies
– Processing: Washed
– Fermentation: 72 – 80hrs Aerobic Fermentation
– Notes: Vanilla, Panela, Sugar Cane and Lime
– SCA Score: >87
The El Mirador Estate Blend is harvested and produced by El Mirador, located in the town of Palestina in Huila, Colombia, owned by Elkin Guzman. The farm includes a broad collection of varieties such as Catiope, Mokka, Gesha, Bourbon, Caturra, and Tabi, which is a variety developed and released in 2020 in Colombia by Cenicafe by crossing the varietals; Bourbon, Typica, and the Timor Hybrid.
In the world of differentiated coffees, Elkin and his team have been experimenting and evaluating variables that help improve the quality of the coffees they handle to offer an excellent drink for coffee consumers worldwide for more than 13 years.
The area of the farm is 31 hectares, with sandy-loam and clay-loam soils with good organic matter conditions that aid in the excellent nutrition of their coffee trees. El Mirador is managed under semi-shade systems to optimize temperature regulation and the effect of photosynthesis in coffee plantations.
El Mirador Estate Blend Process
With the washed Estate Blend, any variety can be used where the starting point is a minimum degree of 90% maturation and an average Brix degree of 20-22.
The coffee selected for this process goes through sieves to be selected by hand, removing underripe or overripe cherries, being very selective with the highest quality fruit to start the process.
After selection, the coffee is deposited in plastic bins to ferment in cherry for a period of 36 hours, during this period the coffee bean undergoes changes in the color of its mucilage that is transferred to the parchment, creating intense pink and dark tones, enhancing the sweetness and the body of the final drink, as well as intensify the fruity notes of the coffee.
The coffee is then pulped and deposited again in the hoppers with its same juice (mussto) which is now rich in sugars, the source of fruit juice and micro-organisms are incorporated, enhancing fermentation. The hoppers are hermetically covered to start fermentation for another 36 to 44 hours. Thanks to present micro-organisms, the sugar chains of the mucilage metabolize, developing better fragrance and acidity attributes.
The total time of fermentation ranges between 72 and 80 hours after which it is washed and dried for a period of 18 to 25 days.