It's a pleasure to bring you this lovely bean from Guatemala. In the cup, you can expect to find a well balanced coffee. The blood orange acidity is gentle and rounded. The body is smooth, silky, honey-like which leads to a long, luxurious finish. See if you can pick out notes of red grape and nectarine too.
Origin: San Antonio Huista, Aldea El Coyegual
Varietals: Caturra and Bourbon
You can get more sensory information about the coffee by looking at the diagrams in the images above. If you need to know how these work, just click here.
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Want to know more about this coffee? Read on......
Celso is a third generation producer. He lives with his family on the farm, which is called La Barranca. The farm received this name because of its shape - sloping and difficult to access. Twenty years ago a new road to the village was built and destroyed the existing coffee farm. The new farm which was built in its place had to deal with the destruction the construction of the road left behind. A land full of rubble and stones. Starting a new farm here was challenging but they proudly managed it.
Only ripe cherries are picked, it is then dry-pulped on the same day. After depulping it is fermented in concrete tanks, depending on the weather the fermentation will take 24 to 36 hours. After fermentation, the coffee is manually washed in concrete tanks and sorted again. Drying is carried out on the patio and takes 4 days to complete.
THOUGHTS FROM THE PRODUCER
Celso’s thoughts about the future: “All my life my family has been dedicated to the cultivation of coffee and it has allowed us to grow. This is why we always try to improve things. Today we realize that the quality of coffee is very important and that is why we are constantly looking for new methods to improve the quality of our coffee.”
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