Los Altares, Anaerobic Natural Caturra, Guatemala

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Bold
• Experimental
• Funky

Flavour description : This coffee has classical dark chocolate flavour notes, with a hint of hazelnut . Both the 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. and 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. is reminiscent of port wine , and gives this coffee a boozyFunky / lacticTasting language for deliberate fermentation flavor: yogurt-like tang (lactic), winey or boozy notes, overripe fruit. A feature in experimental lots, a defect in classic ones. but clean finish. Color: Ruby Red Category : Adventurous Producer: Guadalupe Alberto Reyes with family Location: Palencia, Pie Del Cerro, east of Guatemala City, Guatemala Farm: Los Altares Varietal: CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. 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. Elevation: 1850 meters above sea level Price Transparency: The FOB price paid for this coffee was $3.85/lb Los Altares is a farm located in the small town Palencia, east of Guatemala City. This farm is owned by Guadalupe Alberto “Beto” Reyes, who used to be the Mayor of Palencia and since 2012 has been growing coffee in the area. His work has helped put Palencia, a region not previously known for growing coffee, on the coffee map in Guatemala and leading to significantly increased development. We have previously worked with a nearby farm called El Limon, and first got to visit what came to be Calahual and Los Altares long before it was bought and replanted by Alberto. Today it's grown into a family business with Beto’s wife and sons also working on the farm and running operations. Their care and devotion to each step of production has led to continued improvements on the wet-millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., which helps them separate and track different lots and harvests, and control the overall quality of production. The Reyes family have a vision of building more exclusive and tasty varietals, a journey that we are involved in, helping to figure out which varietals and processes are best suited to the microclimate of this region. The plants here have taken several years to yield a commercial harvest, so we're very excited to share this crop! Innehåller kaffe, förvaras mörkt och svalt.