Image 1 of 1
Colombia Hydro Honey
Tasting experience: Notes of toffee, apricot, malted milk chocolate
Country: Colombia
Farmer/Farm: Elkin Ferney Guzman Vargas / El Mirador
Roast: Light
Process: Hydro honey
Varietal: Orange bourbon
Elevation: 1,615 MASL (meters above sea level)
About the farm and process: Located in the town of Pitalito in Huila, Colombia, El Mirador is a 32-hectare farm with 30 hectares of coffee. The farm includes a broad collection of varieties like Catiope, Mokka, Tabi, and Gesha, as well as three different Bourbon strains including Orange, Striped, and Pink Bourbon. Caturra is a core variety for the farm as well, making it a staple for volume lots.
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 processing methods used by Elkin embody his pioneering spirit, combining different approaches to fermentation and drying techniques to complement each coffee’s inherent characteristics. In the case of this lot of Orange Bourbon coffee, the team at El Mirador chose Natural processing. Orange Bourbon is a natural mutation of the common Bourbon variety. Diana Devia Sanchez, Elkin’s wife and partner, took a trip to Finca Los Pirineos in El Salvador to learn more about coffee and the work that Don Gilberto Baraona and his team do there. After a week visit they decided to take part in a seed exchange between the two farms, and Orange Bourbon was one of the varieties that El Mirador received.
This lot of Orange Bourbon was processed using his signature Hydro Honey method. After harvest, only ripe cherries measuring 20–24° Brix were selected. The coffee began with a natural fermentation stage, drying in whole cherry on raised beds for 8 to 12 days under controlled conditions. Once partially dried, the cherries were rehydrated in fresh water for 24 to 36 hours, softening the skin and facilitating a clean depulping. The coffee, still covered in mucilage, was then transferred back to raised beds for a final honey-style drying phase lasting up to 25 days. This innovative process combines the depth and fruitiness of natural coffees with the clarity and balance of honey processing.
Tasting experience: Notes of toffee, apricot, malted milk chocolate
Country: Colombia
Farmer/Farm: Elkin Ferney Guzman Vargas / El Mirador
Roast: Light
Process: Hydro honey
Varietal: Orange bourbon
Elevation: 1,615 MASL (meters above sea level)
About the farm and process: Located in the town of Pitalito in Huila, Colombia, El Mirador is a 32-hectare farm with 30 hectares of coffee. The farm includes a broad collection of varieties like Catiope, Mokka, Tabi, and Gesha, as well as three different Bourbon strains including Orange, Striped, and Pink Bourbon. Caturra is a core variety for the farm as well, making it a staple for volume lots.
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 processing methods used by Elkin embody his pioneering spirit, combining different approaches to fermentation and drying techniques to complement each coffee’s inherent characteristics. In the case of this lot of Orange Bourbon coffee, the team at El Mirador chose Natural processing. Orange Bourbon is a natural mutation of the common Bourbon variety. Diana Devia Sanchez, Elkin’s wife and partner, took a trip to Finca Los Pirineos in El Salvador to learn more about coffee and the work that Don Gilberto Baraona and his team do there. After a week visit they decided to take part in a seed exchange between the two farms, and Orange Bourbon was one of the varieties that El Mirador received.
This lot of Orange Bourbon was processed using his signature Hydro Honey method. After harvest, only ripe cherries measuring 20–24° Brix were selected. The coffee began with a natural fermentation stage, drying in whole cherry on raised beds for 8 to 12 days under controlled conditions. Once partially dried, the cherries were rehydrated in fresh water for 24 to 36 hours, softening the skin and facilitating a clean depulping. The coffee, still covered in mucilage, was then transferred back to raised beds for a final honey-style drying phase lasting up to 25 days. This innovative process combines the depth and fruitiness of natural coffees with the clarity and balance of honey processing.