Archival Release #43 - Ticuna - El Mirador 2022

This month we have a very limited archival selection of an outstanding Pink Bourbon variety lot from producers José Losada and Kyle Bellinger, the founders of the Colombia-based coffee and cacao importing company, Osito.

Ticuna is the brand and passion project established by José and Kyle starting with the first farm they purchased together near the town of Picuma in Colombia: El Mirador. While El Mirador has been operating under its current ownership structure since 2015, the farm itself has been producing coffee for around 20 years. Since joining together, Kyle and José have continued to invest in El Mirador as a place to experiment with growing new and different varieties and implementing various processing techniques. One such approach, used in the processing of this lot, they refer to as ‘salmuera’: a unique type of lacto-fermentation. After picking and hand sorting cherries for peak ripeness, the whole cherries are fermented in a 2% salt solution (salmuera) for 24 hours before being pulped. After pulping, the parchment is dry fermented for an additional 24 hours before finally being washed and dried on raised beds for around 30 days. The function of the salt solution soak is to greatly reduce the number of undesirable pathogens and bacteria in the fermentation tank, while also creating a hospitable environment for the desirable, (salt-tolerant) bacteria lactobacillus.

Whether directly attributable to this fermentation method or not, Kyle and José’s efforts have shown beautiful results in terms of cup quality. For those who remember this coffee from a couple years back, you’ll want to relive it: Tropical aromatics and complex flavors of spiced plum jam, pineapple, and lime followed by a lasting and deeply sweet finish reminiscent of rhubarb, panela, and hibiscus.

Archival Release #43 - Ticuna - El Mirador 2022 represents a collaborative effort between producers José Losada and Kyle Bellinger in the Picuma region of Colombia. This specific lot features the Pink Bourbon varietal, which is often celebrated for its complex acidity and nuanced sweetness. What distinguishes this release is the use of the salmuera process, a specialized technique that adds a unique dimension to the cup profile. For those interested in how such methods influence the final brew, our processing methods explainer provides further insight into the mechanics of post-harvest handling.

Roasted by Passenger Coffee, this selection highlights a vibrant array of flavors, including spiced plum jam, pineapple, lime, rhubarb, panela, and hibiscus. When evaluating these distinct characteristics, referencing a flavor wheel can be a helpful tool for identifying the subtle interplay between the fruit-forward notes and the underlying sugar-browning qualities inherent in this exceptional harvest.