Low Stock Blowout – only 90 pounds left!
El Tambor is located in Palencia, Guatemala (Fraijanes). The coffee plantation begins at 5000 to 6300 feet over sea level, very high altitude even for coffee. Winner of multiple cups of excellence competitions in Guatemala and a good friend of Edwins and Finca Vista Hermosa.
The farm was funded in 1930 as a cattle ranch; later in 1966 was planted with coffee. This was the first generation of their family producing coffee in Palencia, but the fourth generation producing in other regions. In 1930 the Franco family bought the small farms and formed El Tambor.
To control the coffee quality they start from the seed, which is carefully chosen every year by Pablo Montezuma. From 50,000 seeds planted in the soil, 40,000 are chosen to be planted into bags, filled with soil and one year aged coffee pulp. 18,000 to 25,000 are planted, the rest is sold.
During flowering season they identify areas that will have the best trees to produce coffee during harvest. They pick only the best cherries that later are processed at the wet mill. Before starting to mill, maticulous checks to insure that no cherries are under-ripe, only the best beans. Then, Mr. Aquilino Pérez is in charge of the fermentation tanks, which impart just the perfect flavor and balance to the taste.They are then moved outdoors to concerte patios to sun dry.
They give the workers a 10% cut of the property to plant black beans and corn, representing 80% of their annual food supply. They also support other special projects, such as production of fish, we gave them one cow by family, support in construction of their houses, etc.
A great cup of Guatemalan, medium to low acidity, a nice soft fruit tone with a little floral crispness comingles with a smooth and rich chocolaty undertone. Wonderful aromatics, medium bodied – very clean with a diverse flavor set fairly dependent on roast level. Light roasts will accentuate the acidity and soft fruit tones, bringing out a little sweet nutty as well. Darker roasts lose the soft fruit tone and turn semi-sweet but are smooth with the more roasty aspects complimenting the chocolaty cup profile
A shame to roast super dark, will mute up sweetness and all the lighter tones but still be tasty. Avoid cinnamon and super light roasts, will not be balanced and taste pretty front loaded with acidity and floral. It shines in the city to full city range. If you like a hint of acidity, a nice city or city+ roast (lighter side of medium) will be perfect, if you like lower acidity and a little fuller bodied, shoot for right before 2nd crack. (strong medium)