We’re beyond excited to be working with Elkin Guzman for a second year! Tucked away in the lush hills of El Portal, Huila, Colombia, his farm, El Mirador, stretches across 31 beautiful hectares and grows a stunning array of varieties — Caturra, Tabi, Catiope, Orange Bourbon, Striped Bourbon, and Mokka.

Coffee is in Elkin’s blood. Raised in a family with over 70 years of coffee tradition, he’s spent the last 12 years pouring his heart into post-harvest processing — blending deep-rooted knowledge with a scientist’s curiosity. His methods, from Coffee Maceration to Lactic and Acetic Naturals to Natural Hydro Honey, are more than techniques — they’re love letters to the bean.

This special lot of Tabi — a resilient, elegant variety born from Tipica, Bourbon, and Híbrido de Timor — showcases everything Elkin stands for. For this harvest, he chose Thermal Shock processing, a carefully choreographed dance of temperature and time. After a 60-hour anaerobic fermentation, the coffee is bathed in warm water to deepen its complexity, then gently “shocked” with cold to preserve its vibrant character.

Drying is done slowly, lovingly — in a dark, climate-controlled room where dehumidifiers and fans whisper the coffee into its final form over 12 to 15 days. Every detail is intentional. Every moment matters.

The result is a cup full of life — sweet, balanced, and bursting with clarity. It’s a reflection of Elkin’s devotion, of the land he calls home, and of the endless possibilities in a single coffee cherry.

This isn’t just coffee. It’s craft. It’s care. It’s love, from farm to cup.

RST.	LIGHT  DARK
ORI.	Colombia-Huila
PRO.	Natural / Thermal Shock
ALT.	1650 masl