Tasting Notes: Super sweet sugared plum & almond notes with heavy mouthfeel & body
About the coffee
OWNER: Fredy Morales
TYPE: Caturra, Catuai, Bourbon
ALTITUDE: 1450-1600 MASL
The 2019 harvest across Huehuetenango struggled to find enough pickers as many migrated to the USA. Farmers needed to change their approach to picking - so sorting became crucial to maintaining quality.
Each family processes their own coffee, pulping by hand, fermenting for 22-24 hours. After fermentation, the coffee is washed & moved to the channels. Once the water runs clear, the coffee is then moved to patios. The coffee dries for 7-10 days during sunny period, or up to 20 during cloudy days.
Once the coffee is dried, Yadi, Fredy’s wife, cups every days' lot, combining similar qualities & profiles together creating each coffee lot.
Our importers support this project with new plants, fertilisers & processing education