The Cup: Cooked berry and cocoa flavors with boozy acidity and mild fruit-like sweetness.
The Origin: A large percentage of Guatemala’s population identify with one of more than 20 recognized indigenous groups. Most farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather.
The Cup: Cooked berry and cocoa flavors with boozy acidity and mild fruit-like sweetness.
The Origin: A large percentage of Guatemala’s population identify with one of more than 20 recognized indigenous groups. Most farmers are smallholders who are either working independently of one another, loosely associated by proximity and cultural ties, or formally affiliated in cooperative associations.
The Process: Natural coffees are typically processed the very day they are harvested. The cherries are weighed, sorted for ripeness and quality and then rinsed clean. The cherries are then spread on drying beds or tables, where they are rotated constantly throughout the course of drying. Drying can take an average of 30 to 40 days, depending on the weather.
