Chocolate, Winey, Plum
Another favourite and 100% sustainable coffee.
Produced by Various smallholders in the region of Ayarza.
The profile of this coffee tends to be slightly more acidic and the body is a touch lighter, this exhibits the winey, chocolate and fruity notes of this very enjoyable coffee.
The region of Ayarza is a special one, landmarked by the drastic landscape and cold blue water from the Laguna de Ayarza and Laguna Azul. The lake was formed by two massive volcanos that collapsed and formed a large crater. The legends surrounding this lake are numerous and the bottom has never been found. There is a large white rock of a petrified woman who didn’t follow the orders of Jesus. In short, there are simply too many good stories about Ayarza to do it justice!
Olam Guatemala always knew the region had massive potential to produce specialty coffee, but the cups that we found were usually solid but unsurprising. Two years ago we rented a wet mill at 1,500 meters on a RFA certified farm. The quality coming from our washed coffee was much better than we expected. Next we tried some naturals by buying cherry in Ayarza and transporting it to a region that had plenty of patios and good wind for drying. Lastly we tried honey process.
For this 19/20 harvest we are doing our classic processes: washed, natural and honey. We are also testing the boundaries of processing with anaerobic fermentations and carrying out a set of 10 experiments, with extended fermentation times.
Process: Fully Washed
In the Cup: Chocolate, Winey, Plum
Grown: Ayarza - Santa Rosa
Altitude: 1,400 - 2,000 masl
Varietals: Catuai, Anacafe 14, Pache, Bourbon, San Ramon
Producers: Various smallholders
Drying: Mix of drying on the patios and then finished in a mechanical drier
At the Olam Cherry mill we have several options as to how we can process washed coffee. The beginning of the process is the same for all: strict picking and reception standards (picked ripe with less than 3% of greens),cherry floatation, de-pulping and screen sorting to remove any remaining under-ripes
the coffee is fermented for 14 hours using a Fermaestro to determine the end of the fermentation,washed, dried on the patio and finished in a mechanical drier.
The profile tends to be more acidic and the body is a touch lighter, this exhibits the winey character that cuppers often catch on fruity lots, so we call this ‘Vinoso’.
ESPRESSO (18G VST)
in 23 to 25 seconds
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