Espresso C, Guatemala
Central America or Colombia, the best of both worlds, higher acidity than the Brazil (B), with fuller body than the African (A).
This washed coffee is produced in the Huehue region of Guatemala that is facing challenges due to a decline in available pickers caused by emigration. The shortage of workers has resulted in increased wages and a need for careful quality control. The coffee cherries are picked and undergo a 36-48 hour dry fermentation process to enhance their sweetness and fruitiness. After being pulped and washed, the beans are spread on a concrete patio to dry in the sun.
|Variety||Caturra, Bourbon, Pache, Pink Bourbon|
|Notes||Chocolate, apple, amaretto|
To discover these flavour profiles we recommend to use soft mineral water with a low HCO3 (bicarbonate) & aim for total hardness of less than 140 mg/l.