Laguna Ayarza - Guatemala
EU* on orders over 75/99€
On Mondays and Wednesdays
Bratislava, Košická 21
Product detailed description
Arnaldo López
Arnaldo López (56) is one of the many producers we work with at Ayarza cherry mill and has been involved in coffee production business his entire life. His father took him into the field to plant coffee trees as a child. Now Arnaldo has five children of his own and the cultivation of coffee has provided a platform for the family to grow and improve their quality of life. Arnaldo farms 12.6ha of land and production has varied greatly over the years. Like many farmers in this current crop the volume is down compared to prior years. Two factors have driven this decrease - large crops from the year before and disease attacking some of the traditional varieties. The new varieties (Anacafe 14 and others) that are being planted have shown more production and disease resistance. Arnaldo has pushed through these adversities with the financial support of a livestock trade and an extra income from the small supply store run by his wife Alicia Trigueros.
Process
This lot is naturally processed with a 120 hour (5 day) cherry fermentation in anaerobic conditions. As with all good naturals, the process starts with cherry selection. For this coffee, cherries from high altitude farms are carefully selected for optimum ripeness. These cherries are then placed into recycled hermetic bag liners and a further polyprolene bag to protect the cherries and allow for ventilation of CO2 without introducing oxygen. After fermentation the cherries are patio dried in a very thin layer to halt the fermentation process and immediately begin drying. After 10 days of sun drying to 22% the cherries are finished in a mechanical dryer to 11.5%.
About this coffee
Cupping score: 87.00
Farm: Ayarza
Producer: Arnaldo López
Region: Santa Rosa
Altitude: 1600 – 2000 MASL
Variety: bourbon
Processing: Anaerobic Natural
About variety
The Bourbon coffee variety, known for its superb balance, sweetness, and complex notes of caramel and chocolate, is an important natural mutation of the Typica plant, primarily grown at high altitudes in Africa and Latin America.
Natural
Natural sundried, also called “natural process” or “dry process,” means drying coffee cherries whole without the intervention of water or machines to remove any of the fruit. Prior to drying, the cherries are picked, floated in water, and sorted to remove any under-ripe or overripe fruit.
