Elkin Guzman

Producer info:

Elkin Guzman cultivates coffee on 31 hectares at Finca El Mirador in Palestina, Huila. Huila’s high altitudes and fertile soils provide excellent growing conditions for cultivating specialty coffee. In order to further differentiate his coffees, Elkin has been experimenting with innovative processing methods, such as the Hydro Honey used in this lot. Experimental processes are emerging in the market, offering significant potential. They not only reduce water consumption, providing a sustainable alternative for coffee growers, but also enable the development of unique sensory profiles. Elkin’s farm is 31 hectares in size. The farm has nutrient-rich soil that’s sandy loam and clay loam with a good reserve of humus and organic matter. As a result, the coffee trees are well-fed with great nutrition.  

Coffee is grown under a semi-shade system that helps with temperature regulation and optimizes photosynthesis.  

Variety Info:

Orange Bourbon is a Bourbon variety where the cherry is orange in color. Bourbon is a specialty coffee darling known for its excellent cup quality and good performance at high altitudes. The variety is susceptible to the major diseases, which can make it difficult to grow. The variety traces its heritage back to Yemen. French missionaries introduced Bourbon from Yemen to Bourbon Island (now known as La Reunion) in the early 1700s, from which it takes its name. Bourbon has had a huge effect on modern coffee varieties as one of the major ascensions for many varieties grown across the world.  

Process Info

Cherry is selectively handpicked in the morning hours and only cherry of the perfect ripeness is used for the Hydro Honey process. The average Brix degree for cherry used for this processing is 20 to 24. Elkin provides periodic training for workers to ensure they’re selecting the best cherry for processing.  

After sorting, cherry is placed on drying beds and dried with careful humidity monitoring for about 8 days. Following the drying period, the cherry is fermented in water tanks for 18 to 24 hours to rehydrate cherry and  facilitate pulping. Once pulped, coffee is laid on raised beds once again and dried for 25 to 30 days to achieve optimal moisture content.