Description
A very dry couple of years for this farm produced a very unique idea and an interesting cup profile. They are calling it double washed; basically the fruit is picked and partially dried in the cherry. After it dries a bit the beans go through a pulper and put into the ferment tanks to loosen the mucilage on the beans for approx 24 hours. Another quick wash and they hit the tank again for another 12 hours before heading out to the patios to dry.
Roasting wise and by the looks of the beans, this is a washed processed coffee. What the extended dry time while still in the fruit does is add a bit of body and a more fruit forward front end of the cup. A bit sweeter. Spending only 36 hours in the fruit changed up the profile a bit but still not in the ballpark of those super ferment-like naturals. A wonderful balance in this cup.
Clean and even roasting with a unique Guatemalan cup profile.
The fruitiness of the cup hints at almost dry processing due to the lack of water over the last 8 years.
Tasting Notes:
A very tasty cup and a fun one to play around with the roast. A very rounded clean cup with a bit of soft brightness to it. Lighter roasts get more of a red fruit semi-ferment tone upfront and bit of acidity balancing with a dry malt tone. Interesting here but most will want to roll it into a medium to border line dark roast where its gets a little fuller bodied, sweet, with just a hint of acidity upfront. Super dark roasts can get a bit edgy and roasty without the fruit tone coming through.
Roasting Notes:
Can taste a little underdeveloped just after first crack but a couple extra day set-up period can really help the light roast fans. Be a little patient if you try the light roasts. Roasts more than a couple seconds into second crack will get a bit edgy. Recommend just touching second crack if you’re a dark roast fan. From the processing, it gets to be a darker toned coffee even close to second crack.
Finca El Durazno
Octavio Lopez Camposeco
San Antonio Huista, Huehuetenango
Caturra, Cataui, & Pache Rojo
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