- New
Colombia
El Mirador, Strawberry Co-Fermented
250g
Cup Notes: Strawberry, Red Berry, Blueberry, Vanilla
A true flagship: El Mirador by Elkin Guzman. Through its innovative Strawberry Co-Fermented Natural process, it delivers a vibrant burst of red fruit on the palate.
Suggested for espresso and filter
when we roast
We freshly roast to order all coffees on Monday, Wednesday and Friday (excluding national holidays), and ship the same day! Cut-off time is 11:59pm (UTC+1) of the day before the roast day. *We only ship whole beans*
Details
- Series
- Co-Fermented
- Producer
- Elkin Ferney Guzman Vargas
- Country
- Colombia
- Terroir
- Huila
- Altitude
- 1550-1750 masl
- Process
- Co-Fermented Natural - Raised Beds
- Arabica cultivar
- Catiope
- Picked in
- October-December 2024
- Arrived in
- June 2025
- Shipped in
- Jute + GrainPro
- Roast profile by
- Rubens Gardelli
- Roasted on
- Customised solid-drum roaster
Suggested brewing recipe
To help you make the best out of your coffee, Rubens has crafted recipes for brewing this particular lot in filter.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
There are two recipes: one for conical brewer (think V60) and one for flat-bottom brewer (think Kalita), however you can surely brew our coffees with any other brewing device, such as immersion brewers.
Please remember that these recipes are intended as starting points and may require further adjustments if the equipment you use is not identical to the one in the recipe; the characteristics of water used can also make a big difference in brewing.
Finally, the recipes suited specifically to Rubens’ roasting style, hence we do not guarantee that they will work as a universal reference.
Have fun brewing!
V60 STYLE
- Coffee:
- 17g
- Grind:
- Comandante 20 clicks (medium)
- Water:
- 250g (40tds) at 91 Celsius
- Filter model:
- Cafec Abaca+
- Time:
- 2:15
- Brew strenght:
- 1,55 tds
FLATBED
- Coffee:
- 17g
- Grind:
- Comandante 15 clicks (medium)
- Water:
- 250g (40tds) at 91 Celsius
- Filter model:
- Stagg [X], Fellow
- Time:
- 2:20
- Brew strenght:
- 1,48 tds
THE STORY BEHIND
Nestled in the village of El Portal, Huila, Colombia, El Mirador spans 31 hectares, planted with a tapestry of varieties: Caturra, Tabi, Catiope, Orange Bourbon, Striped Bourbon, Mokka, and more. Among them, Caturra stands as the farm’s backbone, a reliable choice for volume lots that don’t compromise on quality.
Owner Elkin Guzman was born into coffee. For over 70 years, his family has lived and breathed coffee—from cultivation to trading, to retail. Elkin himself has spent the last 12 years dedicated to exploring the nuances of post-harvest processing. This pursuit of precision has led him to experiment with multiple techniques: Coffee Maceration, Lactic and Acetic Naturals, and Natural Hydro Honey, each chosen carefully to reveal the soul of the lot.
At El Mirador, harvest and post-harvest follow a meticulous rhythm. Cherries are measured for sugar content, sorted by density and volume, then matched with the processing method that will best express their potential. Every fermentation, every drying choice, reflects Elkin’s pioneering spirit—a blend of tradition and experimentation designed to enhance each coffee’s innate character.
For this Catiope lot, the team crafted a unique Strawberry Natural process. Catiope first caught Elkin’s eye at a Cenicafé experimental station in Timbio, Cauca—a cross of Caturra and Lineas Etiopes, vibrant and full of promise. Once planted at El Mirador, it quickly became a favourite, celebrated for both its yield and its exceptional cup quality.
THE VARIETY
CATIOPE
The Catiope variety is a cross between Colombia’s Caturra and Ethiopian heirloom varieties—hence its name: Ca(turra) + (E)tiope. Developed in the Cauca department, Colombia, it was first obtained by Elkin and Banexport during a 2014 visit to an experimental farm.
This low-growing yet highly productive tree is distinguished by its slightly copper-tinted leaves. Its cherries, typically ripening to a deep red, reach a Brix concentration of 20–22°. In the cup, Catiope often reveals a naturally sweet profile.
THE FERMENTATION PROCESS
The process begins with hand-selected coffee cherries at a Brix level above 20. Each cherry is carefully sorted and floated, removing any dark or overripe fruit, before about 150 kg are placed in bins for an initial 60-hour fermentation. Here, naturally occurring microorganisms awaken, releasing CO₂ and setting the stage for the cup to come.
Next comes a unique twist: a mother culture, including Lactobacillus and Saccharomyces, nurtured for four days with molasses and strawberries, is added at 10 liters per bin. The molasses fuels fermentation, while the strawberries infuse delicate fruity notes. For 270 hours, the cherries co-ferment with this vibrant culture, bringing the total fermentation to 330 hours.
Finally, the cherries are moved to raised drying beds and dried carefully to 10.5–11% moisture. The result is a cup that is bright, complex, and bursting with layered fruit character—a true reflection of patience, precision, and creativity in every step.
