**Los Pinos is this month's featured coffee. You could save up to 9% by ordering a subscription. Are you in? See here. **
In the cup, we're getting some black forest gateau vibes with this coffee. Sweet, dark cherries and a hint of citrus too. Deliciously juicy with just a whiff of florals and a slight booziness make for heady, intoxicating coffee and a green apple acidity stops it from getting too heavy. Perfect for those dark winter nights.
An interesting approach to the processing here, whereby the fermentation is started with the fruit in place and then continued in an oxygen free environment with the fruit removed. The result is something akin to the honey process we see elsewhere.
Origin: Grown by in Santa Barbara, Huehuetanango, Guatemala.
Varietals: Caturra and Bourbon
Processing: Washed (Anaerobic Fermentation)
Roast degree: Medium (read more).
Suitable for: All Brew Methods (read more)
Q Score: 87 (what's this?)
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......
In 2013 Renardo Ovalle planted coffee in several plots that he called Los Pinos because this region, due to its height above 2,000 masl, could be seen large old pines.
It ́s located in Santa Barbara, a municipality near Huehuetenango where rainfall is scarcer compared to other regions of Huehuetenango.
The varieties that were planted with coffee were Caturra, Bourbon and Pacamara. Something that began as an experiment resulted in a unique coffee due to its soil and height conditions.