TRADITIONAL
Nº 130 Guatemala Tajamuco
Country: Huehuetenango, Guatemala
Process: Washed
Grown / Region: Unión Cantinil
Altitude: 1500m - 1800m
Varietals: Caturra, Catuai, Bourbon, Pache
Producers: Local Smallholders
Tasting Notes: Toasted Hazelnut, Molasses, Milk Chocolate
Roast Level: Medium / Dark 4/5
FARM NOTES:
Tajamuco is named after the farmer's centre that serves the local coffee-growing community. The centre hosts a varietal garden, cupping facilities, and water filtration. The coffee is grown along the steep slopes of Huehuetenango, where the gradient is severe, but the terroir and rainfall is perfect for creating exceptional cup quality.
Tajamuco is named after the farmer's centre that serves the local coffee-growing community. The centre hosts a varietal garden, cupping facilities, and water filtration. The coffee is grown along the steep slopes of Huehuetenango, where the gradient is severe, but the terroir and rainfall is perfect for creating exceptional cup quality.
DISCOVERY
Nº 131 Colombia Beatriz Giraldo
Country: Riseralda, Colombia
Process: Extended Fermentation, Washed
Grown / Region: La Esperanza, Risaralda
Altitude: 1450m - 1500m
Varietals: Colombia, Castillo
Producers: Beatriz Giraldo
Tasting Notes: Baked Plum, Candied Lemon, Apricot
Roast Level: Light / Medium 2/5
FARM NOTES:
This coffee hails from the Risaralda region of Colombia, and the farm of Beatriz Giraldo. Beatriz has managed the farm since 2002, her son is a certified Q processor and her daughter a biologist. Together they have developed an extended fermentation process, which involves sorted coffee cherry being left in sealed containers before pulping and washing. This gives the coffee a more complex flavour and highlights the dominant fruit flavours.