Colombia Washed Tartaric Acid Orange Bourbon Cold Room
This Orange Bourbon is processed using Elkin Guzman’s Tartaric Acid Cold Room Washed method, a multi-stage fermentation protocol designed around temperature control, oxidation, and organic acid application. Cherries are harvested at a minimum of 90% ripeness with an average Brix of 20–22, then first washed with cold water (10–15°C) before undergoing flotation and disinfection in 35°C water with citric acid. The coffee then moves into a 36-hour oxidation in cherry, followed by a 38-hour closed-tank fermentation in water with a tartaric acid solution at 35°C. After pulping, the coffee undergoes a second 12-hour oxidation and a further 24-hour sealed fermentation with tartaric acid at 35°C. Once drained, the coffee is sealed in GrainPro and placed into a cold room at 5–8°C for 72 hours before being slowly dried in thin layers in parabolic dryers for approximately 25 days, allowing the acidity-driven fermentation to stabilize while preserving structure, clarity, and precision.
What's included in each experience
TAKEOUT BOX - ALL THE EXTRAS
The Takeout Box comes with:
- A 200-gram bag of coffee
- One fortune cookie or Hi-Chew
- A few stickers
- One packet of instant coffee
- One custom brewing water packet from Third Wave Water
- A detailed coffee card
JUST A BAG
This option contains:
- One 200-gram bag of coffee
- One instant coffee packet
- One detailed coffee card
1 KILO BAG
This option contains:
- One 1000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
2 KILO BAG
This option contains:
- One 2000-gram bag of coffee
- Two instant coffee packets
- One custom brewing water packet from Third Wave Water
- One detailed coffee card
Coffee Info
Location: Hulia
Country: Colombia
Producer: Elkin Guzman - EL Mirador
Mill: Clearpath Coffee Mill in Pitalito, Huila
Process: Tartaric Acid Washed Cold Room
Varietal: Orange Bourbon
Harvest date: Semester 2025 Q3
Volume Purchased:100% of Production
About the farm: Cherries are selected with at least 90% ripeness and an average Brix level of 20–22. Once collected, the coffee is washed with water at 10–15°C to remove impurities and then goes through a floating stage using water at 35°C with citric acid for disinfection. The coffee then undergoes a 36-hour oxidation in cherry, followed by a 38-hour fermentation in closed tanks with water at 35°C and tartaric acid solution. Afterward, the coffee is pulped, goes through a second 12-hour oxidation, and is then fermented again for 24 hours in sealed tanks with tartaric acid solution at 35°C. Once drained, the coffee is placed in Grainpro bags inside a cold room at 5–8°C for 72 hours.
Drying time: Dried in parabolic dryers for around 25 days, being moved hourly in thin layers until reaching a final moisture of 10–11.5%.
Drying Temperature: Between 20 and 40 degrees Celsius in raised beds and 35-40 degrees Celsius in the mechanical dryer
Humidity: 10-11.5%
Density: 595
Water Activity: 0.612
Stabilization: 20 Days Before Milling
Elevation: 1550-1700 masl
Temperature: 15-32’C
Total trees: 90000
Other trees: yuca, plantain, limes, guama, guava, coffee walnut, another local native trees.
Taste Cup Profile
Green Tea, Cherry Blossom, Plum, Tangerine
Processing Cup Effect : 8
Sweetness : 6
Acidity : 9
Clarity : 9
Aftertaste : 9
Floral : 8
Spice : 5
Internal Cup Score : 89
Bean: 76 Ground:123
Transparency cost
Here, we share what the producer or farm manager is comfortable with sharing, like export, milling, and pickers' pay, as it helps to know who you support. We always share at minimum Farmgate, FOB, and our cost.
Farmgate : $14.25lb $31.42 Kilo
FOB : $14.85lb $32.74 Kilo
Farmer's % : $14.25LB goes directly to Elkin Guzman
Our Cost Of Green : $16.20lb $35.72 Kilo
Roasted cost -9% : $17.65lb $38.93 Kilo
Packaging : $1.98
Luminous Labor : $28 HOUR
Ship Dates
We pack all orders and then ship them out at 9 AM on Monday through USPS. For international orders, we use DHL, which ships at 11 AM on Monday.
Tracking information is sent to your email. For any issues, please reach out to us.
We also roast some batches on Saturday on Instagram Live, so you can tune in, ask questions, and learn about the process.
Brew Recipe Tool
Producer Q & A
How did you come into working in coffee?
I grew up surrounded by coffee farms in Palestina, Huila, so you could say it’s in my blood. I’ve been involved in coffee production for over 15 years now, and it was my curiosity about fermentation and coffee processing that really drove me deeper into this world. My family has been involved in coffee farming for generations, but my passion lies in pushing boundaries and experimenting with different fermentation methods to unlock new flavors.
What makes this harvest or lot different from others?
This harvest is special because we’ve refined our controlled fermentation processes even further. We’ve developed specific protocols to bring out unique flavor notes, and we’ve been able to apply these to both traditional and exotic varietals. This particular lot showcases the balance between innovation and tradition, with clean, distinct flavors that reflect our deep commitment to quality.
What would you say separates your coffee from others?
Our coffee is set apart by the meticulous attention we give to fermentation and post-harvest processes. We’re constantly experimenting and fine-tuning techniques that result in unique and diverse flavor profiles. Each coffee we produce carries its own signature, reflecting the care, innovation, and research behind it. We also focus on sustainability and traceability.
What does your day consist of managing the farm or farms?
My day usually starts early with a check on the fermentation tanks and drying beds, ensuring that the processes are going smoothly. I’m constantly monitoring the coffee cherries during their different stages of fermentation. Communication with my team is key, we work closely to oversee every detail, from picking the ripest cherries to controlling fermentation times and temperatures. I also dedicate time to research and development, always exploring new fermentation techniques to keep improving.
What opportunities are you looking for from people who buy your coffee or work with you currently?
I’m always interested in buyers who are as passionate about innovation and quality as I am. I’m looking for long-term partnerships with people who appreciate the complexity of the processes we use. It’s rewarding to collaborate with partners who provide feedback, share insights, and help us refine our methods. Transparency and trust are important to me, and I seek those values in any collaboration.
Where does your sense of passion for coffee come from?
My passion comes from the endless possibilities that coffee offers. Coffee is alive, it evolves, changes, and surprises you every season. My passion grew even stronger when I started experimenting with fermentation and saw how different techniques could enhance flavors in ways we hadn’t imagined. Every harvest is a chance to innovate and discover something new, and that excitement keeps me driven.
Are you looking to grow relationships with long-term partners?
Yes, long-term relationships are essential to my work. They allow for deeper collaboration and a mutual understanding of expectations and goals. I believe that working closely with long-term partners helps both sides improve, it’s not just about selling coffee; it’s about creating a shared journey towards better quality and sustainable production.
Feel free to share anything on your mind about the industry or yourself. We sell not just to consumers but to the industry, which often looks at what we buy and tries to buy it too, benefiting everyone.
I believe the coffee industry is evolving rapidly, especially in terms of how producers and buyers collaborate. There’s more appreciation now for the complexity behind coffee production, particularly with innovative processes like fermentation. I’m hopeful that this trend will continue, allowing producers like myself to push the boundaries of what coffee can be while also ensuring that sustainable and fair practices become the norm. And finally, I want to thank you and your customers for buying our coffees.