COUNTRY: GUATEMALA

REGION: HUEHUETENANGO, La Libertad

LOT: ‘BOURBON & CATURRA - NATURAL’ MICRO-LOT (SHB - EP)

VARIETIES: BOURBON AND CATURRA

PROCESSING: NATURAL

 

LOT DESCRIPTION:

This specific micro-lot consists of 10 bags (of 69kg). The natural process creates a very intense cup with outstanding aromas, well balanced sweetness & acidity and many fruit flavors especially strawberry, blue berry & mango.

FINCA DESCRIPTION:

Finca Los Cedros de Palmira, a joint effort between Doctor Fredy Morales and Doctor Haller Palacios, is located in La Libertad, aldea Palmira. In his youth Doctor Palacios planted a forest of Cedars. This joint project started in 2013 and now these Cedar trees bring shadow to the coffee trees and protect fauna and flora in the lands from Palmira.

The Rosma Team carefully selected Bourbon and Caturra varieties to be planted at the finca. With the natural process they try to emphasize the full taste of the mature cherries (selective picking of only optimal ripe cherries is of course key). African (raised) beds are used to dry the cherries. Cherries are dried for 10 days on the beds in open air and another 10 to 13 days on raised beds in the greenhouse.

Filterkoffie bonen Guatamala "Cedros de Palmira"

€ 10,00Prijs
Size
  • Finca Nazareth owned by ANDRES ACOSTA (6th generation), is located in the town of Apaneca, Ahuachapan. The growing conditions at the finca are characterized by the altitude that goes from 1500 to 1650 m, having clay loam soil which is the perfect one to grow coffee and presenting a lot of organic matter that helps the coffee trees to develop better flavors in the cup. Nazareth consists of 4 lots called: ‘Casco de Finca’, ‘El Amate’, ‘Bavaria’ and ‘Sintegual’.

    At Nazareth they grow Pacamara, Bourbon, Yellow Caturra and SL-34 varieties with bourbon being the main one.

    LOT DESCRIPTION:

    The specific spot where this micro-lot was grown is called ‘Bavaria’. The coffee of this area is 90% Bourbon and 10% Pacamara. The cup profile of this lot is characterized by the acidity and fruitiness of the cup. The altitude and micro-climate at this spot (being the highest lot at the farm at 1650m) generates exotic fruity flavors in the cup, with a consistent body and creamy notes.