Colombia Huila Pitalito Finca El Mirador Elkin Guzman Tabi Natural

Vanilla, Candied Fruit, Blackberry when served as Black, Cherry and Salted Dark
Chocolate when served as Milk coffees.

Roaster Note:

Coffee Producer ELKIN’S STORY
Elkin once stated, “the future of coffee is in its past,” and by this, he refers to the importance of not
only looking ahead into the future of the coffee industry, but also recognizing the innovations of the
past and building on them. Elkin’s passion for coffee was initiated at a young age, partially through
working as an Agronomist for many years. He previously spent most of his time as a technical
advisor to coffee farmers around the region. His help sparked a wave of improvement in the farms
he had worked with. In 2015, Elkin attended an online Re:co conference held in Seattle as part of the
annual SCA Expo. During a presentation by Dr. Flavio Borem about the relationship between sugar
molecules and the membranes within the cell walls of the coffee seed, Elkin decided to use these
insights and experiment in his processing techniques with an eye on improvement of his flavour
profiles. After several years of experimentation, he has pioneered a new process which he calls
“Hydro”. Along with this innovation, he has made improvements to traditional washed and natural
processes yielding exciting results.

PROCESSING: NATURAL ACETIC
Elkin always measures brix content to determine when to harvest. Once cherries have reached 20-24
Brix sugar content (around 90% ripeness), he harvests the cherries. Oxygenation of the water in the
fermentation tanks is required to create a biome conducive to specific bacteria propagation, which in
the case of acetic fermentation, is acetobacter micro-bacteria. Ripe cherries are placed into these 50
litre tanks for fermentation, which may take up to 290 hours to ensure there is adequate time for
flavour development. After this, the cherries are dried on raised beds for 30 days. The outcome is a
fruit forward coffee with deep, complex attributes.

Recommended Coffee Brewing Device:
V60 Dripper, Clever Dripper, Chemex Brewer, Kalita Wave Dripper, Aeropress Maker

Brew Guide:
Method: Filter V60 Handbrew method
Dose: 18g
Yield: 30g for 30 seconds, total yield 300g,
Brew Time: 2 minute 30 seconds (adjust grind size accordingly)
Water Temperature: 89 – 93 degrees (adjust temperature accordingly)

*Reach out to us for more brew guide

SO, HOW DO YOU KNOW WHAT GRIND TO USE?

Here’s a handy guide. Save it to your phone, share it with all your friends. You’ll never need another guide!

1. Coarse:
   • Coarse grinds are chunky pieces of coffee beans, similar to coarse sea salt
2. Medium-Coarse:
   • Saddling between coarse and medium, this grind looks like rough sand
3. Medium:
   • The middle of all grind sizes, medium grounds are similar to the consistency of sand
4. Medium-Fine:
   • The medium-fine grind is a staple grind size, with texture like table salt
5. Fine:
   • Finer than table salt, fine grind is typically the size of most pre-ground coffee