Colombia

Nestled in Palestina, Huila, Colombia, Finca El Mirador carries over three generations of coffee-growing tradition. For the past 18 years, Elkin Guzman has tended its 30 hectares, cultivating a variety of coffee at 1,550–1,680 meters above sea level. The fertile soil and gentle semi-shade create ideal conditions for producing coffees with depth, complexity, and expressive character.

For the Yellow Fruit Nectar co-fermentation, Bourbon and Catiope cherries ferment first anaerobically for 60 hours. Then, 10 liters of a mother culture made from brown sugar, panela, and tropical yellow fruits are added. The cherries ferment anaerobically for another 270 hours. Afterward, beans are washed and sun-dried on raised beds until 10.5–11% moisture. This process highlights bright tropical notes and vibrant acidity.