Catiope Bourbon Washed Spring Experimental Roast

Catiope Bourbon Washed Spring: Experimental Release No. 3

The third whole-bean release from the Experimental Roasting Series: A bright, boundary-pushing Catiope directly from the farm of El Mirador. Crafted with meticulous innovation, farmer Elkin Ferney Guzman uses a washed process designed to amplify unique fruit characteristics without altering its core profile. The result is a rare a transportive light-roast with pineapple, lime, and hibiscus tasting notes. 

These bags were small-batch roasted on 02/06/26. Peak freshness from now until the end of March. Only 20 bags (8 oz) available.

Origin: 

Where the Central and Eastern Andes converge, Huila has become one of Colombia’s most respected specialty coffee regions. Smallholder farms around Pitalito focus on selective hand harvesting, precise processing, and quality-driven production, supported by regional training initiatives and a culture obsessed with improvement.

Process:

Catiope Bourbon · Washed Spring Process
Catiope is a hybrid cultivar born from Caturra crossed with Ethiopian lineages, discovered by Elkin during a visit to a Cenicafé experimental station. After planting it at El Mirador, Elkin recognized its exceptional cup quality, balanced productivity, and Bourbon-like elegance. True to his pioneering approach, Elkin tailors processing techniques to each individual lot—drawing from over 12 years of post-harvest research that includes maceration, lactic and acetic fermentation, and honey processes. This washed spring lot highlights the varietal’s clarity and brightness without overshadowing its natural character.