Colombia El Mirador Strawberry 250 g

Profile

Acidity ⬤⬤○ Sweetness ⬤⬤⬤ Bitterness ⬤○○

Altitude

1550 -1750 m.a.s.l.

Origin

Colombia

Process

Naturra strawberry

Region

Huila

Variety

Catiope

ABOUT THE FARM El Mirador — the farm of Elkin Guzman, whose family has been producing coffee for over 70 years. And 12 of them with particular dedication to processing technologies research. El Mirador is located in the municipality of Palestina, in the village of El Portal, in the vicinity of the Pembe River and its tributary, the Magdalena River. The farm has 32 hectares of coffee which are planted with exotic coffee varieties such as Catiope, Mokka, Tabí, Geisha, Orange, Striped and Pink Bourbon. 2 ha are dedicated to raising cattle. Elkin has standardized the workflow and processing procedures used at this farm to ensure consistency and quality control at each step. He provides immaculate attention to details and innovative approaches to fermentation including multiple processing techniques such as Coffee Maceration, Lactic and Acetic Natural process. NATURRA STRAWBERRY FERMENTATION The collected coffee cherries were placed in plastic barrels, where it underwent initial fermentation. 150 kg of cherries were left hermetically sealed for 60 hours to activate the microorganisms and release CO2. After that, yeast, previously prepared by fermenting coffee with strawberries, is added to the barrels at a rate of 10 liters per barrel and left for 270 hours. In total, the fermentation process lasts for 330 hours. After this time, the coffee is removed from the barrels and transferred to the drying area. It is spread out in a thin layer without exposure to direct sunlight. It is moved every 3 hours until the cherries are dry and their moisture content is from 10.5 to 11%. Then the cherries are collected in bags and stored for several months. At the last stage, the coffee is sent to the huller machine to remove all the upper layers. The final product is put in vacuum packs and sent for export.