Guatemala La Bendicion (200g)
Syropy and fruity. Berries, Hibiskcus, strawberry, peach and mango in the aromas and flavor. Juicy tartaric acidity. Round and silky at the same time. The sweet tart finish resonates with citrus, guava and sweet papaya puree.
Silvano Ruiz became aware of coffee at the age of 12 when he first went to the mountains to see how his father worked. Then the boy realized how much effort his
family puts every day to provide him and other children with the basic needs of a healthy life and development. For a long time, the Funez family worked part-time on the plantations of other landowners. Over time they were able to buy several hectares of land and start planting coffee bushes on their own. Silvano Ruiz constantly tries to follow the trends of the coffee industry, learns new approaches in the production of specialty grains and tests innovative methods on his farm. The man has high hopes that his childrens and all future generations will continue the work on developing the coffee sector in his native Guatemala.
A steep road ascends the side of El Tapón Mountain in Guatemala’s remote Huehuetenango Department, rising finally to the mid-sized town of San Pedro Necta. San Pedro Necta municipality, which lies across the verdant hills surrounding the town centre, is characterized by small homesteads, and coffee is the primary means of income for most people living here. The town lies at the heart of the community, and the growers contributing to this community lot live mostly in its vicinity.
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.
TERROIR:San Pedro Necta, Huehuetenango
ARRIVED IN:69kg Bags
VARIETIES:Catuai, Pache, Borbon, Anacafé 14
FLAVOR:Strawberry, Raspberry, Mango
FINISH:Pineapple, Guava, Citrus
Experimental methods of green coffee processing, namely fermentation, are carried out in order to increase the potential flavours of a certain batch of greens.
Fully ripe fruits are harvested from February to March. At the processing station, the berries are washed in spring water tanks and cleaned of floaters.
The next stage is macerated fermentation. Coffee bags are stacked on top of each other, building a kind of pyramid. The whole structure is tightly covered with nylon. Under its own weight, the berries release their juice and ferment in barel for 86 hours. Temperature, acidity and sugar content are measured respectively.
After processing, the fruits are dried in special solar dryers for 25 days. Coffee is aged in bags for a month or two. Before export, using a haller machine, the grain is cleaned of berries and parchment.
The finished product is packed in 69-kg jute bags with GrainPro protection and sent for export.