Colombia - Finca El Mirador - Molasses Process

Origin: Colombia, Huila

Producer: Elkin Guzman

Farm: Finca La Mirador

Variety: Caturra, Colombian, Castillo

Altitude: 1300 - 2000 MASL

Process: Eperimental "Molasses."


  • Caramalized Sugar
  • Citrus Fruits
  • Jammy and Savory

About This Coffee: 

Elkin Guzman is a young and pioneering coffee producer in Colombia. Hailing from Pitalito, Huila, he is extremely intelligent and curious, using new technology and techniques in a constant effort to improve quality across the board—not simply in the cup, but also in terms of yield, cultivation, and efficiency in production. Elkin's attention to detail and capacity to buck convention has set him apart from other producers, and he is a leader among his community as well as a standout among Colombian growers in general.

This particular lot is an example of Elkin's many experiments: The coffee is harvested at 24° Brix, and depulped the same day that it's picked, as well as sorted using a zaranda, a kind of screen-size sorter that removes lower-quality beans.Then, Elkin put the coffee through what he is calling an "anaerobic melazas" fermentation, "melazas" meaning "molasses" in Spanish. The depulped coffee is dry-fermented in open air for 18 hours. Then the beans are put in covered tanks to ferment for 24–36 hours, with molasses added to the beans to provide "energy" or sugars for the yeasts and bacteria to break down.

Elkin is one of the most promising producers we have encountered, and one of the most passionate: He aims to continue growing, learning, and improving both quality and output, and he is undoubtedly one to watch from this famous coffee-producing country.


*Our preferred brewing method for this coffee is Chemex with a 1:15 coffee to water ratio