These new coffee beans from Guatemala are a great example of natural processing performed to extremely high standards. In the cup, you can expect some really intriguing fruity flavour, which reminds us of a slightly boozy fruit punch or hot mulled wine. There's something distinctly autumnal about this one and so it's just perfect for this time of year.
Origin: Casillas, Santa Rosa, Fraijanes, Guatemala
Varietals: Yellow Catuai
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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IMPORTANT: Please read our short Coffee Bean Care Guide here.
Want to know more about this coffee? Read on......
Fredy’s coffees are processed with utmost care and attention to detail at his mill, which is at 1650 meters - slightly lower than the farm where the plants grow. This year, with the weather a little cooler than usual, Fredy’s expertise in properly processing lots was even more critical than usual.
Only the ripest Yellow Catuai cherries are selected for this lot, and they are soaked in water to remove any dust or floaters (immature or malformed beans) after picking. 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; during a cooler year with more cloudy days, this resulted in a 25 to 30 day drying period carefully managed by Fredy. When on raised beds, the cherries need to be turned frequently in order to ensure thorough and even drying; Fredy laid the coffee out at 10 AM and collected it each afternoon at 2 PM to ensure that it dried during the warmest parts of the day.
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!