Yet another amazing coffee from Guatemala! This time, a super classy natural: slightly boozy/winey with vibrant acidity which reminds us of lingonberry! It makes for a very syrupy and juicy cup of coffee with a slight hint of spice, maybe clove. Absolutely perfect for moody autumn mornings to warm you up.
It has such a deep flavour profile that every cup reveals something new. It's definitely coffee for adventure lovers! It goes well black as well as with milk.
In espresso, the acidity is quite prominent, it's not sharp but very pleasant if you are into more distinctive tasting beans - with lovely sweetness like brown sugar. In flat white it tastes like bittersweet chocolate and dried fruits! Delicious!
Origin: La Nueva Montana, El Palmar, Fraijanes, Guatemala
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
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.
Do you need a recipe? - we're not sure you do! (see what we're on about here). We're always happy to help if we can - just drop us a line using the message icon in the bottom right corner of this screen! We also have sample grind size packs available to help you get your grinder dialled in for all our recommended brew methods. You can order yours here.
IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
LA NUEVA MONTANA
Antonio and his wife, Eby Aracely Samayoa, have worked hard to fine-tune their processing practices in order to have the best possible product. Their dedication has helped take their coffee quality to the next level, and the results are in the cup!
WHAT DOES THE FUTURE HOLD?
In the future Antonio is interested in developing his agronomic practices. Antonio also wants to provide support to other producers in the region who can’t afford costly farm inputs. He wants to make the supplies accessible and more affordable for producers.
THOUGHTS FROM THE PRODUCER
“Together we take care of the environment in order to avoid any contaminations. Producing honeys and naturals is a very important way for us to improve our income and the wages for those who work for us. Production of these special coffees also allows us to know our product better,” says Antonio.
“We really want to support our children so they are able to study in a university,” Antonio and Eby explain.
ARCOIRIS PROCESSING NOTES:
Antonio’s coffees are processed with utmost care and attention to detail at his mill, which is at 1200 meters - a bit lower than the farm where the plants grow, which means stronger sun and warmer days that are perfect for drying naturals. This year, with the weather a little cooler than usual, the mill’s location was key to ensuring good drying! Only the ripest cherries are selected for this lot, and once the cherries are picked they are placed in clean, sealed plastic bags in the shade. Antonio knows that fermentation begins soon after the cherries are harvested, and years of experience have taught him that the best results come when this process is carefully controlled and as uniform as possible. He allows this coffee to stay in bags overnight for a short fermentation of no more than 14 hours, and then early the next morning the coffee is prepared for drying.
Antonio soaks the cherries in water to remove any dust or floaters (immature or malformed beans). Soaking the cherries also serves to lower the microbial count and homogenize the temperature of the cherries. They are then placed on raised beds to dry for about 20 days. When on raised beds, the cherries need to be turned frequently in order to ensure thorough and even drying. The cherries are turned four times a day while they are drying at regular intervals.
Milling the dried pods is the final step, which occurs at our dry mill in Fraijanes under the watchful eye of our experienced mill team. Then, the coffee is sorted, bagged, and prepared for export!