Colombia Sara Gutierrez Beer Hop Co-Ferment Natural - LIMITED RELEASE

SARA GUTIERREZ
As a fifth-generation coffee grower, Sara Gutierrez and her family own El Silencio, a beautiful farm nestled in the heart of Buenavista, Quindío. Situated at an altitude between 1,400 and 1,600 m.a.s.l., the farm has been the family's primary source of income for decades. However, as global prices fluctuated and traditional farming methods began yielding diminishing returns, the future of their legacy started to feel uncertain. The crisis brought a crossroads of ideology. Sara’s father, rooted in the wisdom of previous generations, believed the safest path forward was to cut costs and double down on traditional volume-based farming. Sara, however, envisioned a different future. She saw the potential for El Silencio to produce world-class specialty coffee that could be celebrated on a global stage. Realizing this vision required a complete
transformation of their operations and the courage to challenge her father’s long-held beliefs in favor of a bold, unproven direction.
In 2018, the family took that leap of faith, shifting their focus toward experimental processing techniques designed to elevate the natural, authentic flavours of their harvest. This transition was as much about the environment as it was about the craft. The coffee trees at El Silencio thrive within a lush ecosystem, shaded by walnut, guamo, plantain, and banana trees, which create a perfect microclimate for developing high-quality cherries. Today, these innovative techniques have not only improved the profile of their coffee but have also established a sustainable model that supports the local
community, ensuring that Sara and her family continue to refine their craft and leave a permanent mark on the history of specialty coffee

BEER HOP NATURAL
Sara and a team of pickers harvest only the ripest cherries. Once collected, the cherries are taken to the sorting area at El Silencio farm, where the team hand-sorts and "floats" them to remove any low-density, underripe, or defective fruit.
Next, the cherries undergo a 42-hour anaerobic fermentation stage, during which beer hops are added. This controlled process, carried by Sara, follows the Cofinet’s protocol. This
specific method highlights the coffee's intrinsic flavors, resulting in a cup that is delicate, floral and sweet, with distinct notes of praline.
Once fermentation is complete, the cherries are transferred to parabolic dryers. They are spread evenly in thin layers to ensure consistent airflow and sunlight exposure. Throughout
this stage, the cherries are carefully monitored and turned regularly to achieve uniform drying and prevent over-fermentation or mould.

CATURRA
Caturra emerged as a spontaneous mutation of Red Bourbon discovered in Minas Gerais in Brazil sometime between 1915 and 1918. Unlike Bourbon, which can grow tall and has
sprawling branches, Caturra is a dwarf variety, characterized by its shorter stature and dense branching. This compact growth habit is due to a genetic mutation that causes the plant to produce less of the hormone responsible for vertical growth. As a result, Caturra trees are easier to maintain and harvest, making them a practical choice for farmers.
​The name "Caturra" comes from the Guarani word meaning "small," a fitting tribute to its diminutive size. Despite its small stature, Caturra has had a massive impact on the coffee
industry, particularly in Latin America, where it has become a staple of coffee farming.

For a V60 style brewer:

Dose: 15 g coffee
Water: 250 g
Ratio: 1:16.6
Grind: medium-fine, slightly coarser than typical V60 if the coffee is very soluble
Water temperature: 92–94°C
Total brew time: 2:30–3:10
Water: soft to moderately mineralized, around 50–100 ppm alkalinity-adjusted brewing water if possible (Tongariro water in the supermarkets is a good starting point)

Pour Structure

0:00 - Bloom
Pour 45 g water.
Swirl gently.
Bloom for 40–45 seconds.

0:45 - Main pour
Pour from 45 g to 150 g in slow circles.

1:20 - Final pour
Pour from 150 g to 250 g in slow circles, then finish with a gentle center pour.

Target Taste

You’re looking for:
high sweetness, round acidity, clean tropical fruit, soft winey aromatics, and a silky finish.

If it tastes too boozy or heavy, go coarser or drop the temperature to 91–92°C.
If it tastes thin or sour, grind a little finer or push the ratio closer to 1:16.