Catiope Bourbon Washed Spring Experimental Roast

Catiope Bourbon Washed Spring: Experimental Release No. 3

This Catiope Bourbon Washed Spring is the third whole-bean release in our Experimental Roasting Series. It's a one-of-a-kind Light Roast from Huila, Colombia. This limited coffee has been carefully created at El Mirador by farmer Elkin Ferney Guzman Vargas.

These bags were small-batch roasted on 12/02/25. Peak freshness from now until the end of January 2026. Only 25 bags (8 oz) available.

This coffee is a unique vibrant, expressive cup with notes of pineapple, lime, hibiscus, and a delicate light body: a rare flavor experience born from meticulous microbial work and intentional fermentation design.

The process: 

To begin, a mother culture is built using a blend of microorganisms with red fruit juices and liquor. In a 200-liter can, a 40-liter mass of this mixture, enriched with added fruits, aromatic herbs, brown sugar, and an active colony of microorganisms, it reaches optimal fermentation in just 4 days. Once fully active, the mother culture is ready to guide the co-fermentation. Catiope Bourbon cherries are sealed in plastic tanks for an initial 60-hour fermentation, allowing the cherries’ own microorganisms and sugars to activate and release CO₂. After this period, the mother culture is added at a ratio of 10 liters per tank, beginning a 270-hour co-fermentation. Throughout the process, Brix levels are kept above 6 and pH above 4 to amplify the coffee’s natural fruit characteristics without altering its core profile.