Colombia EL MIRADOR from the Danish roaster La Cabra captivates with the very first sip – it is delicate yet lively, with a flavor that draws you in. Jefferson Imbachi, a young producer from the Palestina region in southern Huilo, has created a creamy coffee with elegant floral aromas and notes of ripe forest fruits, sugar cane, and vanilla using the Bourbon Ají variety . The acidity is juicy and the overall expression of the cup is balanced yet playful. It is a coffee that is light yet has depth, and you can easily spend the whole day with it.
Jefferson has only owned his farm for a few years, but he has been involved with coffee his entire life, growing up among the coffee trees of his parents and grandparents. He maintains the original forest on his land, has planted fruit trees for shade and diversity, and is not afraid to experiment. The Bourbon Ají variety, nicknamed "chilli bourbon" for its distinctive spicy effect, is a local specialty and requires care and courage. Huila is an area rich in minerals and high altitudes, which slow down the ripening of the cherries and increase the complexity of the flavor. This, combined with Jefferson's precision and taste for discovery, gives rise to exceptional lots like this one.
This lot was processed using a washed method with double fermentation. First, the cherries ferment for 36 hours in open tanks, then for another 70 hours in a cold water bath. This process slows down fermentation, balances the moisture in the beans, and softens the resulting flavor profile. The result is a clean, elegant, and layered coffee with floral aromas, sugarcane sweetness, and a smooth body that is easy to enjoy.
- Altitude: 1 ,500 meters above sea level
- Harvest: October 2024