Colombia

This coffee comes from Finca El Mirador, a family farm in Huila, Colombia, managed by Elkin Guzman for 16 years. The farm covers 32 hectares near El Rosal, with 30 hectares for coffee at 1,550–1,680 m asl. 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.