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This lot comes from various farms in the Nueva Oriente region, located in the eastern highlands of Guatemala. Oriente lies in a former volcanic range and is characterized by rainy, cloudy weather. Its soil consists of metamorphic rocks, with a balanced mineral content. Since the 1950s, coffee has been grown almost exclusively by small farmers in this region.
After harvesting, the ripest and best quality cherries are placed on the drying beds. Natural fermentation takes about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the cherry takes on a distinctly dark color and the bean completely separates from its dried skin.
Drying lasts until the moisture content of the beans reaches 12%. In the final stage, the beans are sent to the huller to remove all remaining layers. The finished product is packed in 69 kg jute bags with GrainPro protection and then sent for export.
Our espresso recipe:
Dose: 18g
Yield: 38g
Time: 27-29sec
Temperature: 96°C
After harvesting, the ripest and best quality cherries are placed on the drying beds. Natural fermentation takes about 3-4 weeks and is one of the longest methods. The coffee is dried until the skin of the cherry takes on a distinctly dark color and the bean completely separates from its dried skin.
Drying lasts until the moisture content of the beans reaches 12%. In the final stage, the beans are sent to the huller to remove all remaining layers. The finished product is packed in 69 kg jute bags with GrainPro protection and then sent for export.
Our espresso recipe:
Dose: 18g
Yield: 38g
Time: 27-29sec
Temperature: 96°C