Guatemala Gualvador

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Bright
  30
• Clean
  20

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Caramel. Molasses. Dried Cherry In the cup First sips reveal a clean cup, with the honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. processing lending a slightly dry cascara-like sweetness. Fresh off brewing, the cup presents a mild lemongrass aroma. As the cup cools, tangy dried cherry emerges as the dominant note, yielding to a rich caramel finish that is tinged with a subtle, molasses-like bitterness. A warming spice note lingers in the background, reminiscent of nutmeg. We can't wait for you to try it! Origin Finca Gualvador is located in the southern department of Jutiapa, Guatemala. Their coffee is grown in the soils of the Chingo Volcano that spans the Guatemala - El Salvador border. Siting at an elevation of 1,500 meters above sea level, the farm enjoys ideal conditions for growing high-quality arabica coffees. Producer At Finca Gualvador, beans are selectively picked at peak ripeness. This particular lot was fermented for up to 48 hours and processed using the honey method. The goal of fermentation and honey processing is to elevate the bodyBodyThe 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. and sweetness of the coffee, balancing the tart acidityAcidityThe 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. that is characteristic of high elevation Guatemalan coffees. The Pacas varietal is a 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. mutation of the heritage BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. varietal that produces excellent flavor, but is challenging to grow, requiring careful management to avoid damage from pest and disease.