COLOMBIA El Silencio Beer Hops – Filter

After returning to her family’s farm, El Silencio in Filandia, Sara Gutiérrez embraced innovation, challenging tradition with experimental fermentation. Now a Cup of Excellence judge and local coffee leader, she’s shaping Colombia’s coffee future.

This honey-processed Caturra is co-fermented with beer hops, adding depth and aromatic complexity. After 24-hour cherry rest and 48-hour tank fermentation, slow drying on raised beds preserves its structure. The hops subtly enhance the coffee’s profile, introducing a unique layer of flavor.

 The result is a distinctive cup unlike anything we’ve tried, with Grand Marnier, praline, Panettone, and a gentle hop character—a fascinating intersection of coffee and fermentation innovation.

Produced by Sara Gutiérrez in the Filandia region of Colombia, this Caturra lot showcases the unique potential of the honey processing method. Honey-processed coffees often bridge the gap between the brightness of washed beans and the heavy, fruit-forward profile of naturals, frequently resulting in a syrupy mouthfeel and increased sweetness. As a Caturra selection, this coffee highlights the versatility of one of the most widely cultivated varieties in the Colombia · Filandia region.

Roasted by Five Elephant, this specific offering presents a complex sensory profile featuring notes of Grand Marnier, praline, and Panettone, underscored by a gentle hop character. For those looking to better understand these descriptors, consulting a flavor wheel can be a helpful tool for identifying the nuances of such distinct aromatic compounds. This lot serves as an excellent example of how careful post-harvest handling can influence the final cup, offering a sophisticated experience for filter brewing enthusiasts.