A pure sweetness of caramel and chocolate notes will comfort your palate for this first Guatemalan coffee from Drip Roasters, created for all gentle extraction methods.
This coffee is produced in the Finca La Mora, in the Huehuetenango district of western Guatemala. The land here is rich with limestone soil and is crossed by the Cuchumanates Mountain range whose highest point is 3,828 m above sea level. Huehuetenango is one of the specialty-coffee producing regions designated by ANACAFE (Asociación Nacional del Café). This association has worked hard to have Guatemala's exceptional coffees be recognised by dividing the country into 8 producing regions according to soil, climate and altitude.
Our producer's farm gets its name “la Mora” from the large mulberry trees that flourish in the area that surrounds the plantations. Eduardo and his family represent the first generation of this farm which he had promised to buy prior to spending 15 years of exile in the United States. Sensitive to climate change and aware of the need to produce high-end, sustainable coffees, Eduardo naturally turned to the ASIAST Cooperative. The aim of the project is to provide logistical support to coffee farmers, to share knowledge and above all, to promote many coffee cultures. This diversification strategy attracts buyers and benefits all producers.
Eduardo produces the Catuai, Caturra, Bourbon varieties. After harvesting, the skin of the fruit is removed and the berries ferment in water for 36 hours before being washed and then reintroduced back into water for 12 additional hours. To finish the process, they are dried in the sun for 6 days
- Origin: Guatemala
- Region: Huehuetenango
- Producer: Eduardo Pablo Lorenzo
- Altitude: 1,660-1,708 m
- Variety (ies): Catuai, Caturra, Bourbon
- Post-harvest treatment: Washed
- Degree of roasting: Light
- Recommended extraction: Filter
- Recommended preparation: V60, AeroPress, Chemex, French Press