Guatemalan

Guatemala's regional variety is one of its most appealing qualities when it comes to coffee production. Across the 8 major microclimates, the overall character can best be describes as a rich, smooth earthiness that ranges from chocolatey to juicy.

FARMER : Oscar Schaps | Finca Santa Paula 

VARIETY : Bourbon, Caturra

PROCESS : Fully washed, sun-dried

SOIL : Clay loam

ALTITUDE : 1350 - 1400 masl 

ROAST LEVEL : 3/5

AROMA : Nutty

FLAVOR : Caramel, Butterscotch, Rye

ACIDITY : Medium

BODY : Light

WHY WE LIKE IT : Exciting nuances while remaining approachable

RECOMMENDED FOR : Someone looking for unique, delicate complexity

When looking for a source of Guatemalan coffee, most go to western Guatemala.  But Alta Verapaz, North of Guatemala City and not far from the border of Honduras, has some epic coffee estates.  Finca Santa Paula, located in the municipality of San Pedro Carch, covers 150 acres with 7 distinct plots cultivated with coffee.

Harvesting and processing are all done at Finca Santa Paula. Particular attention is placed on picking ripe fruit, which is measured in brix using a refractometer. Cherries are washed and sorted for density and damage before depulping.  Pulped coffee is fermented for up to 36 hours to break down the mucilage and then washed from the coffee seed.  The wet parchment is pre-dried in mechanical dryers and then placed on raised beds in an enclosed greenhouse and slowly dried to 11 percent moisture content.