Guatemala Fredy Orantes

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Pineapple. Elderflower. Guava . Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Manhattan's coffee beans are at their peak 2 to 3 weeks after roasting Origin Guatemala VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. Pacamara Processing NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Altitude 1870 masl Farm Buena Vista Producer Fredy Orantes Roast Level Filter About this coffee: We’re very happy to introduce this Natural Pacamara from Fredy Orantes! Fredy Orantes is a true leader among the coffee growers of Santa Rosa, and has worked tirelessly to maintain high standards in the field and during the harvest in order to produce the best possible coffees. After a very careful picking, with workers choosing only the ripest cherries, the coffee is placed into clean sacks for a fermentation of about 48 hours. When this fermentation period is over, Fredy adds the coffee to his raised beds, positioned to take advantage of the abundant sunlight of Fraijanes. The coffee dries on these beds forabout 25-30 days, with frequent turning to encourage thorough and even drying. This lot is tasting like pineapple, elderflower and guava, with a juicyAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method.. The Story: Fredy is an expert with both larger lots and small microlots, and every aspect of coffee picking and processing isdone with care in order to ensure top quality. Fredy is always thinking about sustainability on the farm. He actively cares for the variety of trees on the farm – grevillea and cuje are the most numerous but he also maintains other types of fruit trees and native trees. The soil is carefully maintained, and soil management includes the application of organic materials that have been composted such as fallen leaves and branches as well as coffee pulp. A variety of native animals and birds appear on the farm, and Fredy explains that the farm isn’t even fenced in; as in nature these creatures can come and go as they please! Fredy loves experimenting with different varieties and processes, and this lot is the perfect example of his efforts. He added about 25 c