Guatemala Jalapa (250g)
Aroma of citrus, caramel, and a touch of almond. Notes of orange and juicy nectarine, balanced by a smooth sweetness of toffee and subtle hints of milk chocolate. Its medium body enhances the experience, while the finish lingers with a soft, nutty complexity.
FARM: Smallholder farmers in Jalapa
Harvesting is done entirely by hand, ensuring that only the ripest cherries are selected. Once collected, the cherries are meticulously processed at local washing stations, where traditional methods are employed to bring out the coffee’s clean and vibrant character. The dedication to every step of production reflects the pride and craftsmanship of the Jalapa farming community.
This region’s unique microclimate, with its combination of sunny days and cool nights, allows the coffee cherries to mature slowly, developing rich sugars and nuanced flavors. Jalapa’s dedication to sustainable farming practices and its deeply rooted coffee traditions make it a standout origin in Guatemala’s specialty coffee scene.
Jalapa arrived to our roastery via EL CAFÉ, a company established in 2000 by Vasileios G. Anastasopoulos that is solely concerned in the coffee producing countries with discovering new coffee varieties on special farms.
Since then they supplie most of the largest coffee producing companies in Greece, by remaining as a dedicated green coffee import and trading company.
About Jalapa
PRODUCER:Smallholder farmers in Jalapa
TERROIR:Jalapa, Guatemala
ALTITUDE:1.300 - 1.800 m
PROCESS:Fully Washed
ARRIVED IN:60 kg bags
VARIETIES:Bourbon, Caturra, Pache
AROMA:Citrus, caramel, almond
FLAVOR:Orange, nectarine, toffee, milk chocolate
BODY:Medium
FINISH:Nutty, warm, complex
The fully washed process used for this coffee begins with careful handpicking of ripe cherries, ensuring only the highest quality fruit is processed. Once harvested, the cherries are pulped to remove the outer skin and then fermented for 24–36 hours. This fermentation step is crucial, as it naturally breaks down the mucilage, enhancing the coffee’s clarity and sweetness.
After fermentation, the beans are washed thoroughly in clean water to remove any remaining residue and then spread out to dry on patios or raised beds. This drying process, which lasts 7–12 days, is closely monitored to ensure consistent moisture levels. The result is a clean, vibrant coffee that perfectly captures the essence of Jalapa’s unique terroir and the dedication of its producers.