Specialty coffee Guatemala La Hermosa

VARIETY

Caturra, Catuai, Pache

These Arabica coffee bean varieties are natural mutations which generally mature more quickly. In addition, these varieties have greater resistance to bad weather conditions or diseases. Catuai is a high yielding coffee plant while Pache has considerably large coffee fruits, thus resulting in a perfect combination for a perfect cup of coffee.

PROCESS

Washed

During the wet processing coffee bean is separated from the berry using water. As a result, coffee has a very clean taste, it reveals notes of fruits and berries. It is easier to determine predominant tasting notes when processing this way.

SCA EVALUATION

84/100

According to the scale created by the Specialty Coffee Association (SCA), certified coffee graders evaluate the quality of coffee: origin, appearance (defects) of green beans, aromatic and taste qualities of already brewed coffee. Coffee receives the “Specialty” status only when it gets more than 80 points out of 100.

REGION

Acatenango

The area has a relatively low temperature with breezes from the Pacific Ocean bringing relief from the Central American heat. This, in combination with distinct seasons, allows coffee to be sun-dried. Acatenango coffee has pleasant acidity, fragrant aroma, balanced body, and clean lingering finish.

ALTITUDE

1600-1800 m

The higher the coffee trees grow, the more complex, deeper and more interesting flavour you get.

ROAST PROFILE

Medium

Coffee beans are roasted till such a level so that all the best tasting notes of coffee would be revealed, but none of them, as well as the coffee bean itself, would be overburnt.