TOFFEE, SWEET, BROWN SUGAR
The process of applying heat to green coffee beans to transform it’s chemical & physical properties, resulting in roasted coffee beans that can be brewed.
Guatemala is known for producing balanced coffees, and this is no exception. We roasted this with our Balanced Profile to showcase its origin characteristics while giving it a little body.
Similar to Napa Valley or Burgundy for wine, the region where a coffee is grown can tell us a lot about the coffee.
Huehuetenango lies 1,901 meters above sea level in Western Guatemala. At this elevation, Huehuetenango is the driest and highest non-volcanic coffee growing region in Guatemala.
The farm & mill where the coffee cherry is grown & processed.
FINCA FLOR DEL CAFÉ
Finca Flor Del Café was founded by Oswaldo Perez y Perez and his brothers in 1940. For decades, they grew Typica on a 5.6-hectare farm. Oswaldo eventually bought out his brothers, and he passed the farm on to his sons in 1992. The sons brought new innovation to the farm, introducing new coffee varietals and expanding the farm. Today, the Finca Flor Del Café is owned by one of Oswaldo’s sons, who is also called Oswaldo, and contains 105 hectares of farmed land and 35 hectares of rainforest.
The method by which the green coffee bean is removed from the fruit & then dried & stored can affect the taste of the coffee.
WET PROCESSED (WASHED)
This lot is fully washed, or wet processed. In wet processing, beans are only dried after all the fruit on the bean has been completely removed. (Letting the fruit ferment first makes removing it easy.) This processing method:
- Is the most common method used for coffee
- Generally creates clean flavors
- Produces a consistent profile
Most wine drinkers know whether they prefer a Cabernet Sauvignon or a Merlot. Similarly, the Arabica coffee plant has several botanical varieties, each with unique taste characteristics.
CATUAI, CATIMOR, PACAMARA, BOURBON, MUNDO NOVO AND PACHE
There are a number of different varietals in this lot:
- Catuai, which is known for its high acidity
- Catimor, which is a cross between Caturra and Timor
- Pacamara, which is derived from Pacas, a Bourbon varietal, and Maragogype
- Bourbon, which was one of the first two coffee varietals
- Mundo Novo, which offers a high yield without significantly sacrificing quality
- Pache, which is a local coffee varietal that grows well in Guatemala