For these coffees, we can work with any variety, starting with a minimum ripeness of 90% and an average Brix degree of 20-24. Our pickers are trained to meet these standards. After selection, the coffee cherries are fermented in plastic barrels for 60 to 96 hours. Then, they are pulped and placed back in the barrels with the same juice to enhance fermentation. The barrels are sealed, allowing microorganisms to metabolize the sugars, creating a maceration environment for 80 to 120 hours. Finally, the coffee is washed and dried for 18 to 25 days.
El Mirador Farm, located in El Portal, Palestine, Huila, Colombia, spans 31 hectares and has over 13 years of experience in the coffee industry. The farm is committed to experimenting with and evaluating variables to enhance coffee quality. By meticulously recording data, El Mirador replicates protocols to ensure consistency in its processes and resulting beverages. Through detailed and controlled methods, the farm guarantees an excellent coffee experience.
