Guatemala – Growers of Cuilco EspressoBy: Pharmacie Coffee
The concept of this community lot is to support the producer. Each producer processes their own coffee. They pulp the coffee by hand, use a plastic bin to remove floaters, ferment for 22-24 hours. After fermentation, the coffee is washed and moved to the channels. The time spent here depends on the capacity of each farm/parcel.
Most parcels of land benefit from natural spring water. In some cases, the growers don’t have access to water. In this case, the coffee will be quickly washed in 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 day lot, and combines similar qualities and profiles together creating each coffee lot.
Taste: Bright apricot and almond notes with rounded muscovado syrupy body & clean finish
Varietal: Bourbon, Caturra, Typica
Bag Size: 250