Tropical fruits, ripe pineapple, molasses, cherry
The special production process makes the sensory analysis a journey through aromas of tropical fruits and caramel sweetness; the balance in the cup is surprising and the finish offers notes of ripe pineapple and cherries. Low acidity and full body add to the sensory complexity of this truly unique coffee.
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Based on the roasting style of our roasters Andrea and Fabrizio, we suggest two recipes, for espresso and for filter (V60), which you can use as a starting point to emphasise the flavours of this specific batch. You can also enjoy this coffee with other extraction methods, using our suggestions as a starting point to obtain your preferred sensory nuances, to be adjusted according to the grinding level, the water characteristics and the equipment used.
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Finca la Senda
Hill”. The agricultural company, established around 1930, is currently managed by Arnoldo Perezz, his wife Maria Eugenia Escobar and his daughter Yancy. In 2017 the plantation became independent from the town’s Consortium by equipping itself with a plant which allows all processing steps to be carried out and meets the most stringent environmental requirements for the production of Specialty Coffees. The family’s focus has always been based on quality, with innovative but rigorously controlled processes in terms of temperature, PH, organoleptic and microbial properties. Thanks to the teachings received from the agri-food and wine industries, such as temperature-controlled fermentation processes, the use of yeasts and hygiene protocols, the family has systematically improved the manufacturing processes, managing to enhance the aromatic attributes and the complexity of each cultivated varietal. The goals achieved push the Perez family to continue as a team, harvest after harvest, on the path of continuous improvement, with the aim and philosophy of “giving smiles” to the consumers of their coffees. The varieties grown on the plantation are Typica, Bourbon, Caturra Pache, Anacafe 14 and Geisha; the processes used are carbonic maceration, natural and honey, all with long and controlled fermentations, which in the cup tell the consumer about the passion and commitment of the family.
Guatemala
Guatemala is a country that benefits from high altitudes and well over 300 unique microclimates for coffee production; furthermore, it enjoys soils rich in minerals and constant rainfall. Guatemala’s coffee history dates back to the mid-1700s AD. and coffee is thought to have been introduced by Jesuit missionaries. Starting from the middle of 1800 AD. some government initiatives, such as that of privatizing land, sought to incentivize and promote coffee production as a fundamental industry for the country’s economy. Guatemala today has a production almost exclusively of Arabica species and extends over a large part of the territory with 20 of the 22 existing departments and approximately 280,000 hectares of coffee cultivation. Unlike other producing countries, which historically remain loyal to a specific production process, Guatemala, due to its great diversity of territories and production, is a country considered to be at the forefront of numerous production and experimental processes. Starting from 1990 with the birth of Anacaffè (national coffee body) and, based on the profile of the cup, climate, soil and altitude, the geographical areas of the country were divided into 8 regions: Antigua, Acatenango Valley, Atitlán, Cobán, Fraijanes Plateau, Huehuetenango, Nueva Oriente and San Marcos.
Acatenango Valley
The lush Acatenango Valley boasts a truly rare peculiarity in terms of coffee cultivation, which makes the cup profile a unique experience; in fact, the plantations extend over slopes and areas up to 2,000 meters a.s.l., creating a forest that is an ecological gift due to its microclimate and soil characteristics. Furthermore, the constant eruptions of the nearby Fuego Volcano keep the soil rich in minerals and therefore excellent for the healthy growth of plants. In this region, where the coffee harvest is carried out between December and mid-March, coffee producers are mainly small and autonomous or associated in small cooperatives.
Caturra
Discovered in Brazil between 1915 and 1918, the Caturra cultivar is a natural mutation of the Bourbon variety, known for being one of the main genetic components of the Catimor cultivar, a cross between Caturra and Timor hybrid. The variety became common in Central America in the 1940s, first with the introduction in Guatemala and subsequently in Costa Rica, Honduras and Panama; for decades Caturra has been one of the most economically important coffees in Central America, to the point of being often used as the main cultivar in several nations.
The harvest
The harvest is carried out rigorously with the selected manual picking method which consists in picking only the ripe drupes by hand; this harvest last a few weeks, to give all the drupes time to reach perfect ripeness.
The floating
Floating, which consists of immersing the drupes in containers of water, is carried out within 8 hours of harvesting; at the end of this process only the fruits that sink will be used for subsequent processing while the floating drupes will be discarded as they lack the right cell density or are defective.
Whole drupe carbonic maceration
This delicate phase involves the insertion of the drupes into special sealed tanks in which oxygen is eliminated and carbon dioxide is inserted, for a duration of 96 hours.
Pulping
At the end of the first maceration phase, the drupes are stripped of the pulp, removing the peel and pulp to leave the grain with only the parchment.
Carbonic maceration
This second maceration is carried out by inserting only the parchment grains into the tanks, with the same previous methods but for a duration of 240 hours.
Washing the beans
Once the second maceration is also completed, the grains in parchment are washed to remove excess mucilage.
Drying
The coffee, still wrapped in the parchment, is placed on mats raised from the ground and dried in the sun, moving it continuously to ensure uniform and slow drying, so as not to dry out or break the parchment.
Warehouse storage
After drying, the coffee, still wrapped in parchment, is placed in jute bales and stored for at least three weeks in the warehouse, to even out the humidity inside the beans.
Decortication
Once the right degree of moisture has been reached, the parchment is removed from the coffee bean through a roller machine. Afterwards, the coffee is finally placed in jute bags and made ready for shipment.
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