Colombia
Huila
Elkin Ferney Guzman Vargas
El Mirador
Tabi
Lactic Natural
2024-2025
Mandarin, Orange, Stone Fruit, Sweet
1650 meters
N/A
70 kg w/ GrainPro
USA - Oakland, CA - Annex - CTI
Located in the village of El Portal in Huila, Colombia, El Mirador is a 31-hectare farm growing varieties such as Caturra, Tabi, Catiope, Orange Bourbon, Striped Bourbon, and Mokka. The owner, Elkin Guzman, has been immersed in coffee cultivation, trading, and retail since birth, with his family celebrating over 70 years in the coffee industry and dedicating 12 years to researching post-harvest processing techniques. Elkin utilizes multiple processing methods for each coffee lot, including Coffee Maceration, Lactic and Acetic Natural processes, and Natural Hydro Honey, based on extensive research and experience.
Harvest and post-harvest procedures are highly standardized to ensure consistency and quality. Initially, the sugar content of the coffee cherries is measured in degrees Brix, followed by density and volumetric separation. Based on these measurements, the most suitable processing method is chosen to maximize each lot’s potential. Elkin’s innovative spirit is reflected in his diverse fermentation and drying techniques, tailored to enhance each coffee’s unique characteristics.
The Tabi variety, developed by CENICAFE, is a cross between Tipyca, Bourbon, and Hibrido de Timor, designed to provide a rust-resistant alternative for certain regions. Tabi plants are characterized by tall, elongated branches with secondary and tertiary formations, and mostly red fruits, though some may be yellow, with light green leaves.
For this lot of Tabi coffee from El Mirador, the team applied a lactic natural process with thermal shock co-fermentation. Ripe cherries were first disinfected using citric acid in water at controlled temperatures, then carefully placed into sealed plastic tanks to create an anaerobic environment. During this stage, co-fermentation occurred, allowing native microorganisms and added inputs to interact under lactic conditions. After anaerobic fermentation, the cherries were transferred to larger tanks for controlled oxidation, where water heated to 35–40°C was added to maintain a stable temperature throughout the mass. Once fermentation reached the desired level, the water was removed and a cold shock was applied to halt microbial activity and stabilize the coffee. Drying was carried out in a dark, climate-controlled room using dehumidifiers and fans to maintain stable humidity and temperature, reducing moisture consistently over 12 to 15 days. This process is designed to preserve and enhance the coffee’s sensory attributes, expressing both the terroir and the genetics of the Tabi variety through carefully managed temperature and microbial activity.
The Colombian Department of Huila is located in the southern portion of the country where the Central and Eastern ranges of the Andes mountains converge. Huila’s capital city of Neiva is dry, flat, and desert-like, markedly different from the coffee regions further south.
Centered around the city of Pitalito, Huila’s coffee farms are predominantly smallholder owned, and over the past ten years have made concerted efforts to produce specialty coffee that reveals the full character of the region’s terroir. Selective manual harvesting, attentive processing, and careful post-harvest sorting all contribute to increasing recognition of the region.
Huila’s departmental coffee committee, the local connection to the national Colombian Coffee Growers Federation, has invested notable resources into training producers in everything from fertilization to roasting. This, combined with producer enthusiasm, has created a regional culture of quality-focused production.
Huila holds important historic significance dating back to pre-Columbian cultures. The archeological site at San Agustin includes a large number of stone carvings, figures, and artifacts that offer a rare glimpse into the land’s past prior to colonialism.
