Citrus, ripe fruit, milk chocolate
Fragrant and intense with notes of citrus and ripe fruit; delicate acidity and full body, long-lasting aftertaste with hints of milk chocolate.
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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 Isnul
The plantation is located in the Los Cuchumatanes mountain forest, in the municipality of La Democracia, in the region of Huehuetenango, at an altitude of between 1,400 and 1,900 meters. Over the years, the plantation has constantly increased its territorial extension and the Anzueto family, who has worked these lands for over 40 years, has constantly improved its production techniques, managing to produce extraordinary coffees that have earned them first place in the Guatemala Cup of Excellence for several years, the highest recognition for the quality of the product.
Guatemala
Guatemala benefits from high altitudes, over 300 unique microclimates for coffee production, mineral-rich soils and constant rainfall. The country’s coffee history dates back to the mid-1700s, when coffee is thought to have been introduced by Jesuit missionaries. From the mid-1800s onwards, government initiatives, such as the privatisation of land, sought to stimulate coffee production, an industry that is fundamental to the country’s economy. Today, Guatemala produces almost exclusively Arabica coffee, the cultivation of which extends over 20 of the 22 existing departments, with about 280,000 hectares under cultivation.
Unlike other producing countries, which historically adhere to a specific production process, Guatemala is considered to be at the forefront of studying numerous production and experimental processes, given the great diversity of its cultivated territories.
In 1990, Anacafé, Guatemala’s national government body, was founded. Based on climate, soil, altitude and sensory profile, it divided the country’s coffee-growing areas into eight regions: Antigua, Acatenango Valley, Atitlán, Cobán, Fraijanes Plateau, Huehuetenango, Nueva Oriente and San Marcos.
Huehuetenango
Located on the border with Mexico, the Huehuetenango region covers some 10,000 square kilometres amidst majestic mountains that rise to 3700 metres, making it one of the most picturesque places in the country. The altitude, warm winds from the Tehuantepec plains and constant rainfall create the perfect conditions for the production of top quality coffee, which is harvested between December and April.
Hidden by lush vegetation, the plantations grow on extremely steep slopes; the growers harvest the ripe fruit by hand, using targeted sorting to ensure the highest quality of the final product.
The main coffee varieties grown are Bourbon, Catuai and Caturra, as well as other exotic varieties such as Maragogype and Pacamara.
Catuai
The cultivar, created in 1949 by the Agronomic Institute of the State of São Paulo (IAC) in Campinas, Brazil from a cross between yellow Caturra and Mundo Novo and initially called H-2077. In 1972 it was modified, selecting single plants from successive generations, then called Catuai, whose name derives from the Guarani term multo mom, which means very good.
The vigorous plants are highly productive thanks to their small size, which allows cultivation at almost double the density and makes it easier to apply treatments against parasites and diseases such as leaf rust, to which the variety is very exposed. Currently the cultivar is widely grown in Brazil where several lines are available, both with yellow and red fruit, which stand out for their high productivity. The Catuai lines planted in Central America seem to be less productive. The quality in the cup is good, with significant sweetness and balance.
Caturra
Discovered in Brazil between 1915 and 1918, the Caturra cultivar is a natural mutation of Bourbon, known for being one of the main genetic components of Catimor, the cross between Caturra and Timor Hybrid.
Caturra has become common in Central America since the early 1940s with its introduction in Guatemala and later in Costa Rica, Honduras and Panama; for decades it has been one of the most economically important coffees in Central America, to the point of often being used as the main cultivar in several nations.
Coffee cherry harvesting
The coffee cherries are harvested by hand to ensure the fruit is perfectly ripe and delivered to the washing station for processing on the same day.
Peel and pulp removal
The first processing step consists of mechanically removing the skin and pulp of the fruit in order to separate the green coffee beans, which are then fermented in water. The processing waste, peel and pulp, will be used as natural compost for plant nutrition.
Fermentation in water
The coffee beans are immersed in water in fermentation tanks, where they will remain for a period of 12 to 24 hours depending on the climate outside. After fermentation, the coffee beans are passed through special rinsing channels where the remaining mucilage will be removed.
Drying
The coffee beans are now placed on raised beds (African bed) and dried in the sun for a period of 3 to 4 weeks. This slow procedure results in homogenous beans with a final moisture content of between 10% and 12%.
Packaging and humidity reduction
After drying, the coffees will be packed in jute sacks and stored in the warehouse for about 1 month; this process helps to further standardise the moisture percentage, thus avoiding the risk of mould formation during sea transport.
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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