Rony Asensio

Origin

• 🇬🇹 Guatemala· Antigua

Tasting notes

Character

• Bright
  30
• Clean
  20

More than three decades in the making! Rony Asensio's coffee is a labour of love and is definitely a keeper. Rony grew up around coffee in Antigua, and his father was also a coffee farmer. Unfortunately, after his father’s passing, the farm was sold but he could sense that one day he would return to coffee and follow in his father’s footsteps. After studying agriculture in Honduras, he began to search for a farm and eventually found a reasonably sized piece of land in Sierra de las Minas, Guatemala. His approach to farming is very simple, he says: “Everything we do, is done with love”. And you can feel it. His attention to every single detail, in-depth understanding of agriculture, and high production standards are awe-inspiring and hard to fault. This hacienda produces 100% La Marsellesa 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., a common choice of many Central American farmers for its ability to not only withstand the effects of climate change but most importantly, presents a good cup quality thanks to its refined and distinct 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.. Toffee sweetness and rich 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., with dried apple & pecan finish.