Oh my it’s SUMMER TIME! Catching sun, spending time outdoors with friends making bright and colorful memmories. As bright and colorfull as our sesonal filter coffee from Guatemala!
Farm
This coffee comes form Huehuetenango region, Malacantacito department in the southwest part of the country. Grown on a 35 hectare farm Florencia which is based around 2000 m.a.s.l. rocky and sandy volcanic soil, high altitute and warm and dry weather gives perfect conditions for slow maturation of cherries which result in more sugars in thecoffee fruits that helps to develop complex and sweeet cup after processing. Producer of this coffee Jorge Otoniel Mericda Reyes inheritated this farm from his parents, and is a third generation farmer, pasionate about his craft striving to use modern science methods to increase quality of coffee he is producing.
Variety
It’s a mix of two very classical and distinguished for Central America varietals, Bourbon and Catuai. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties. One of the most culturally and genetically important varieties in the world, known for excellent quality in the cup at the highest altitudes. Catuai on the other hand derives from the Guarani multo mom, meaning “very good.” Today, it is considered to have good but not great cup quality. There are yellow-fruited and red-fruited types, and have since been many selections in different countries. The cultivar was created in 1949 from a crossing of yellow Caturra and Mundo Novo, and initially called H-2077
Processing
The natural process begins at the farm by only selecting optimally ripe cherries. These are floated and then carefully transported to the dry mill where they are then spread as a thin layer on plastic tarps. These cherries are carefully moved within their assigned space approximately three times a day making sure not to damage the cherry while they are moved.
On the ground we place a thick layer of parchment which we then cover with a black colored polymeric material net that allows air to pass between the ground and the coffee; allowing a more even dry. This lot dried on the tarps for the first four days under 100% sunlight, in order to prevent over fermentation or mold growth. After this it was transferred onto the Africans beds where it dried with 75% shade for an additional 25 days until it reaches a humidity range of 11.5% or below. Total drying time for this lot was 29 days. Once dried, they are moved to warehouse where they rest as dried cherries for a month to homogenize the humidity in the beans. After the month, dried cherries are milled. Ideally green beans should rest/age for yet another month before we export it. This additional month of resting alows flavours to balance out. This slow drying process will also extend the shelf life of the beans.
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