Chocolaty, sweet malty coffee with lower acidity. The lighter you go, the more floral the cup gets, real light, the floral turns into a hint of lemony citric, but at most roast levels, low acidity with just a hint of floral to keep the cup crisp. Dark roasts flip the tones and get decently strong semi-sweet, thicker, malty tones with some complimenting roasty accents.
A beautiful new co-op production Guatemalan arrival! Certified and tasty as can be. A classic cup profile of floral versus malty, down the line of a Huehue, but a little smoother with less winy fruit tones.
Good supply chains deliver tasty coffee. This is certainly the case with this regional blend from the community of Corral Grande in the department of San Marcos. COPECAFE has focused attention on training producers on the best organic practices to manage their farms and diversification projects. Producers have put the training in action, making their own organic fertilizer and diversifying their farms with citrus and banana trees. Each producer has their own micro-mill to process harvested cherries. First they float the cherry in water to remove less dense and damaged beans. Then they depulp, ferment, wash and dry the coffee to 11 percent moisture. At this stage, COPECAFE steps in to support producers with transportation, warehousing and cupping analysis, and later provides the preparation for export. COPECAFE has worked hard to ensure coffee traceability so that producers receive more income for improved quality. Increased earnings from coffee sales help strengthen a producer family’s livelihood.
- Origin: Guatemala
- Region: Corral Grande, San Macros
- Producer: COPECAFE
- Altitude: 1700-1800m
- Cultivar: Bourbon, Catuai, and Typica
- Processing: Fully washed
- Sourcing: Burman Coffee
- Certification: USDA Organic, FTO