Guatemala Florencia (250g)
Juicy and lingering. Cashew, peanuts, orange zest, caramel and mango in the aromas and flavor. Juicy bright acidity. Smooth and delicate at the same time. The sweet tart finish resonates with dark chocolate, bergamot and sweet vanilla notes.
Jorge Otoniel Mericda Reyes inherited his farm from his parents. And is a third generation farmer.
Florencia is a farm with an area of 35 hectares. It has sandy rocky soil. And the climate is warm and dry. The main varieties of coffee that are grown are: Bourbon, Catura, Catuai,Catimor, Maragogipe And Pacamara.
Huehuetenango is located in the rocky Western highlands of Guatemala bordering Mexico. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity. Huehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3800 meters above sea level. Of the three non-volcanic coffee growing regions of Guatemala, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing coffee in Huehuetenango to be cultivated up to 2000 meters. The cool, crisp winds from the Cuchumatanes help moderate the temperature, which ranges from 20 to 24 degrees Celsius.
This coffee arrived to our Roastery via ifest. Fest coffee Mission is aCompany that provides only direct trade green coffee from farms in Central andSouth America. They represent more than 200 farms from Guatemala, El Salvador,Honduras, Nicaragua, Costa Rica, Papua New Guinea, Colombia and Ethiopia. Theypay considerable attention to the natural way of coffee processing, as well asto the experimental aerobic and anaerobic types of fermentation. Collaborationwith them started 2018.
PRODUCER:Farmer:Jorge Otoniel Mericda Reyes
ARRIVED IN:60kg bags
VARIETIES:Bourbon, Catuai, Catimor, Maragogipe
FLAVOR:Peanuts, Caramel, Dark chocolate
The natural way of green coffee processing originated in Africa and is considered one of the oldest. In addition, the natural method of extracting grain from the cherry is the friendliest to nature, because the production process uses a minimum amount of water resources. In Guatemala, the harvest period lasts from November to April. After harvesting, the cherries are washed and cleaned of fluorides. The most ripe and high-quality cherries are sent to the patio, where they are evenly laid out for drying, regularly mixed and calibrated. Special drying canopies are used for drying – the so-called "African beds".
Natural treatment lasts about 3-4 weeks
and is one of the longest methods. The coffee is dried until the skin of the berries acquires a pronounced dark color, and the grain is completely separated from the dried pulp, which can be heard by the characteristic tapping of the grain in the middle of the dried shell. Drying lasts until the moisture content in the grain reaches 12%.
The natural method of processing is one of the simplest and most insidious at the same time: because the grain is dried in cherries, and there is a large amount of sugar, during processing, fermentation processes can begin, or coffee will begin to mold. Therefore, during drying, it is important to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags so that the grain exchanges moisture. The last stage - the grain is sent to the haler to remove all the upper layers. The finished product is packed in 69-kg jute bags with GrainPro protection and sent for export.