Lights out

2 PRODUCERS

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3 FARMS

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2 PRODUCERS 〰️ 3 FARMS 〰️

Producers Mario & Eurdoro

Farms San José,
Los Pirineos & El Avion

Region Dipilto

Altitude 1300 – 1600 masl

Process Carbonic Maceration Natural

Species Arabica

Variety(ies) Caturra & Catuai

Harvest December - April

LIGHTS OUT

Lights Out! is a blend created by Bridazul with coffee from three farms located within a 15 km radius of each other. This triad of farms cultivates Caturra and Catuai at similar altitudes, which gives this lot great consistency and ease of roasting. 

How produced this coffee ?  

  • Mario Gonzales de El Avion   

  • Eudoro Guillen de San José and Los Pirineos 

Mario and Eudoro have combined their coffees in a bold blend made using carbonic maceration. Together, they can produce larger volumes and sell their coffee under better conditions. Lights Out! symbolically represents the dream of a generation of producers—and with them, the shared dream of Bridazul: to produce outstanding coffees, break free from the commodity market, and gain access to a market that values their expertise.

The three farms grow coffee under shade in the hills of the mountain range along the border with Honduras.

This lot was conceived and created by Bridazul, a local company that supports around forty producers in the Dipilto region. Bridazul was founded in 2019 by Claudia Lovo also owner of her own farm, El Árbol. The project helps producers address the economic and climatic challenges of our time.

Bridazul enables about fourty producers to join forces and share knowledge for the benefit of all. Bridazul is also a Beneficio Seco (dry mill), an infrastructure available to producers. At the same time, they provide year-round consulting and support work with various farms.

For several years, Claudia have been conducting controlled experiments on fermentation and drying: she collected detailed data on time, temperature, and yeast composition for each experiment. This research has given Bridazul a wide range of post-harvest processing options.

Some of their experimental lots were too small to export individually. To address this, they combined them into small single blends—marking the beginning of Bridazul Blends. Lights Out! is supposed to be punchy and and explosion of yellow fruits!

  • Commonly used in wine, the carbonic maceration allows for coffee to develop more fruity notes and enhance body and complexity

  • First, the cherries ferment in sealed barils placed in a temperature-controlled room (we want to maintain cool temperatures to avoid the development of unwanted bacteria).

  • The maceration produces Co2 and drives oxygen out of the baril. This environment allows the fermentation to take place inside bean. We talk about an inside-out fermentation. (As opposed to fermentation which takes place from the outside in when we add yeast or other external products to the coffee such as fruit, for example.)

  • This step extends over several days until a gelatinous and rich texture is obtained.

  • immediately out of the barils, the cherries are placed on suspended beds in a covered environnement.

THE PROCESS

CUP PROFILE

Aromas: praline, cacao, wine, strawberry

Flavors: pineapple, wine, peach, papaya