Summer hours:
Monday to Friday 8 - 3
Saturday and Sunday 8 - 5

Red Tabi Natural Lactic


Elkin Guzman

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.


El Mirador is a 32-hectare farm located near the town of Pitalito in Huila. Elkin Guzman’s family has a history of over 70 years in the coffee business, 12 of which were dedicated to researching post-harvest processing techniques.

30 Hectares of the farm are dedicated to growing exotic coffee varieties like Catiope, Mokka, Tabi, Geisha, as well as Orange, Striped, and Pink Bourbon. The remaining hectares of land are used to grow a Caturra variety for experimental lots. During harvest, a process of meticulous selection of ripe cherries allows only the sweetest fruits to be passed on. Elkin has standardized the workflow and processing procedures to ensure consistency and quality control at each step. His innovative approaches to fermentation and immaculate attention to detail have made this farm a benchmark in the industry for the quality lots it produces. His passion and eagerness to learn continues to excite us as this year's harvest is even more ecstatic than the last.

Lactic Natural Process

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.

For this process, he starts by sterilizing cherries in a salt solution to create a biome conducive to specific bacteria propagation, which in the case of lactic fermentation, is lactobacillus. The coffee cherries undergo 120-160 hours of dry fermentation and dehydration where the excess moisture content in the cherry begins to decline to ideal levels before drying. Finally, the cherries are placed on a covered raised bed to dry for 25 days.

 Country Colombia
Farm Finca El Mirador
Producer Elkin Guzman
Region Huila
Process Lactic
Drying Raised Patio
Altitude 1550-1680 masl
Varietals Red Tabi
FOB Price $7.05 USD/LB
Flavour Notes Pineapple, pink lemonade, green tea