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The coffee is picked, processed and dried by the individual farmer and then blended together later in parchment, but all producers have been trained in post harvest best practices and follow the same protocols. This coffee has a particularly fruity characteristic which is due to the extended fermentation method that producers use in this area. The coffee is first washed and sorted and then pulped before being left to ferment for 3 to 4 days until the mucilage can be removed easily and has become a pinkish color. This process requires the producers to be very careful not to over ferment or damage the coffee.


Origin: Guatemala I Todos Santos 
Producer: cooperative 
Altitude: 1750m
Variety: caturra
Process: extended fermantation washed 
Roast profile: medium light 
Flavour profile: juicy orange, black tea, butter body