Soft milk chocolate, plum and maple syrup
About this coffee:
Cherries are harvested ripe and then de-pulped by either manual or small-motored pulpers. This is then left to ferment overnight until the coffee's remaining mucilage has broken down. Washing is then carried out, usually in specialised channels. The washed parchment is always sun dried as the small holders don ’t have access to mechanical driers. The drying takes advantage of every bit of flat, full sun space that can be found, which is limited in Huehuetenango due to the mountainous and shaded terroir. This means the coffee is dried on roof tops, small patios and on tarps. It must be turned to
ensure even drying and avoid over-fermentation or mould.
Origin: Guatemala
Region: Huehuetenango
Process: Washed
Varietals: Caturra, Catuai, Pache, Bourbon
Altitude: 1500 - 1800 MASL
Roast Type: Espresso
