GUATEMALA | Gardenia Finca
It has the flavors of tropical fruits like guava and mango, the sweet and sour taste of cranberry, and the sweetness of stone fruits like cherries and plums.It also has a syrupy texture like maple, and the fragrant sweetness and smoothness of high-cocoa chocolate.
As it cools, it takes on a slightly liqueur-like flavor.
The beautifully done anaerobic fermentation is pleasant and clean, so please enjoy the coffee.
■ FLAVOR COMMENT
As it cools, it takes on a slightly liqueur-like flavor.
The beautifully done anaerobic fermentation is pleasant and clean, so please enjoy the coffee.
■ FLAVOR COMMENT
Guava, cranberry, maple, cacao
■ INFORMATION
In 2012, the current owners, Eddy and Paola, purchased the farm from the previous owner. The farm is located in Piace Village, Malacatangcito District, about 45 minutes by car from Huehuetenango City. The climate is very dry and the soil is not suitable for coffee cultivation, but they fertilize two to three times a year to supplement nutrients. They also care about the environment and consider it their duty to carefully protect the native flora and fauna of the area. They are also confident that maintaining good environmental protection and social practices will lead to the production of high-quality coffee.
During the harvest season from January to April, we hand-pick only the most ripe cherries, which are then immediately placed in stainless steel tanks and fermented in low-oxygen conditions for about 48 hours.
They are then washed in clean water as they pass through a canal, where the lighter cherries that float on the water are removed and dried in the sun on African beds for 10 days, after which they are dried more slowly in a vinyl greenhouse.
As a producer, we aim to achieve consistent transparency and a balanced fermentation process that is characteristic of natural anaerobic fermentation.
Small-scale producers in the Department of Huehuetenango are working together to create small communities in their neighborhoods and work together to improve and enhance quality through a project called "Xinabajul."
This project is led by the Morales Family, led by Fredy, one of the leaders of ROSMA in charge of exports. Their goal is to spread high-quality coffee to the world, not just for themselves, but also as "Huehuetenango".
In 2012, the current owners, Eddy and Paola, purchased the farm from the previous owner. The farm is located in Piace Village, Malacatangcito District, about 45 minutes by car from Huehuetenango City. The climate is very dry and the soil is not suitable for coffee cultivation, but they fertilize two to three times a year to supplement nutrients. They also care about the environment and consider it their duty to carefully protect the native flora and fauna of the area. They are also confident that maintaining good environmental protection and social practices will lead to the production of high-quality coffee.
During the harvest season from January to April, we hand-pick only the most ripe cherries, which are then immediately placed in stainless steel tanks and fermented in low-oxygen conditions for about 48 hours.
They are then washed in clean water as they pass through a canal, where the lighter cherries that float on the water are removed and dried in the sun on African beds for 10 days, after which they are dried more slowly in a vinyl greenhouse.
As a producer, we aim to achieve consistent transparency and a balanced fermentation process that is characteristic of natural anaerobic fermentation.
Small-scale producers in the Department of Huehuetenango are working together to create small communities in their neighborhoods and work together to improve and enhance quality through a project called "Xinabajul."
This project is led by the Morales Family, led by Fredy, one of the leaders of ROSMA in charge of exports. Their goal is to spread high-quality coffee to the world, not just for themselves, but also as "Huehuetenango".
Country of Origin: Guatemala
Production area: Huehuetenango, Malacatancito, Piache Village
Producer: Eddy Lopez
Farm/Finca Gardenia
Elevation: 2,000m - 2,100m
Variety: Caturra, Catuai, Bourbon
Purification Method/Anaerobic Natural
Klopp/ 2023/24
Exporter/ Rosma Coffee Land
Roast level: Light roast