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Country: Guatemala
Region & Washing Station: Acatenango, Aldea El Socorro, Chimaltenango
Varietal: Caturra
Process: Carbonic Maceration 450 Hours Fermentation
Altitude: 1800 m.a.s.l.
Farmers: Arnoldo & Eugenia Escobar
We Taste: Grape Jelly, Mango, Brownie
DESCRIPTION
Picking: Coffee cherries are handpick at 24° Brix.
Aerobic Fermentation: Cherries undergo a 48-hour aerobic fermentation.
Anaerobic Fermentation: Cherries transition to anaerobic fermentation for 24 hours.
Depulping: Cherries are depulped without water, leaving the parchment.
Second MC: The parchment undergoes a second carbonic maceration for 16 days, with controlled temperature and pH.
Drying: The micro lot is dried under shade for 25 days.
Total Process Time:
Aerobic Fermentation: 48 hours
First Carbonic Maceration: 96 hours
Second Carbonic Maceration: 384 hours
Drying: 600 hours
Total Hours: 1,128 hours
Country: Guatemala
Region & Washing Station: Acatenango, Aldea El Socorro, Chimaltenango
Varietal: Caturra
Process: Carbonic Maceration 450 Hours Fermentation
Altitude: 1800 m.a.s.l.
Farmers: Arnoldo & Eugenia Escobar
We Taste: Grape Jelly, Mango, Brownie
DESCRIPTION
Picking: Coffee cherries are handpick at 24° Brix.
Aerobic Fermentation: Cherries undergo a 48-hour aerobic fermentation.
Anaerobic Fermentation: Cherries transition to anaerobic fermentation for 24 hours.
Depulping: Cherries are depulped without water, leaving the parchment.
Second MC: The parchment undergoes a second carbonic maceration for 16 days, with controlled temperature and pH.
Drying: The micro lot is dried under shade for 25 days.
Total Process Time:
Aerobic Fermentation: 48 hours
First Carbonic Maceration: 96 hours
Second Carbonic Maceration: 384 hours
Drying: 600 hours
Total Hours: 1,128 hours