Hazelnut, caramel, chocolate
Full-bodied and aromatic with notes of hazelnut and dark chocolate; mouthfilling with a lingering caramel aftertaste.
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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 Onà
Located in the San Marcos region, near the border with the Quetzaltenango department, Finca Oná is one of the oldest coffee plantations in Guatemala spanning 1,895 hectares of volcanic soil. Founded in 1890 by the Hawley brothers, the farm has become one of the country’s leading coffee exporters. In 1966 Mr. Lippmann purchased the company, modernizing the operating structures and increasing production with the introduction of new varieties. To reduce the environmental impact, the plantation has created a hydraulic system to produce energy, powered by internal water sources, ensuring energy self-sufficiency and reducing greenhouse gas emissions. From a social point of view, the company promotes employee well-being by offering free healthcare services, facilitating children’s education, and donating funds to strengthen hospice and school services.
Finca Oná manages a private nature reserve where agricultural waste is composted and biodiversity is promoted by planting shade trees and beehives. Rainforest Alliance certified, the farm is committed to producing coffee responsibly and reducing environmental impact. With a history of over 100 years, Finca Oná continues to grow high-quality coffee in harmony with the surrounding environment and community.
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.
San Marco
Situated between 1,000 and 1,800 metres above sea level, the region offers an ideal climate for growing high quality coffee. Temperatures vary between 15°C and 24°C throughout the year, with abundant rainfall promoting plant growth.
The nutrient-rich volcanic soils offer optimal conditions for growing coffee varieties such as Arabica and Robusta. Farmers in the region follow traditional cultivation methods, such as hand-picking the ripe beans and the sun-drying process.
San Marco coffee is known for its rich and complex flavour, with notes of fruit, chocolate and spices. Local producers are committed to ensuring the environmental and social sustainability of their production, promoting environmentally friendly farming practices and offering decent working conditions to their employees.
Nemaya
Native to West Africa, the Canephora Nemaya variety is prized for its intense, full-bodied flavour. The plants are resistant to diseases and adverse climatic conditions and ideal for cultivation in different regions. Due to its versatility and adaptability, the Canephora Nemaya variety is a popular choice among coffee producers who want to obtain a high-quality beverage. Nemaya is a hardy rooted variety that is also used for grafting onto Arabica plants to ensure stronger growth.
Washed
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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