Guatemala Buena Vista | Beit Al Tahmees Roastery | 907G

Bitterness: 20% Body: 40% Acidity: 30% Sweetness: 60% Size: 227 grams, 454 grams, 907 grams Coffee story Suggested recipe A new harvest from Guatemala that can make you a cup of coffee to start your morning and your day in the desired way! Coffee information: Farm: Maria Cristina Region: Antigua, San Juan, Guatemala Altitude: 1900 meters above sea level Processing method: Washed Variety: Bourbon, Caturra Impressions: Fig, flowers, chocolate, apple acidity We are proud at the Roasting House to have visited the farm in 2019, and we were truly impressed by the efforts of Don Bernardo, Maria Cristina, and their Solano family due to the efforts they make to ensure high-quality coffee cultivation. The location of coffee cultivation is often a distinctive feature. This is certainly true for coffee grown in the area surrounding Antigua in Guatemala. But contrary to what might be inferred from the location, there are many fine details of this harvest from Finca Conscepción Pixcaya in the Antigua region of San Juan Sacatepequez. The farm management on this 250-acre property is a prime example of the complexity that complements the natural advantages of the area. For instance, less than half of the farm is planted with coffee, while the rest is a natural reserve teeming with biodiversity. In the areas where coffee is cultivated, shade trees cover at least 50 percent of the space, which is an essential tool for cultivating sensitive genetic varieties and protecting the environment on the farm. The diversity also includes macadamia, avocado, pine forest, and cypress. In 2003, Pixcaya was nominated by the Food and Agriculture Organization of the United Nations (FAO) for its efforts in reforestation. Processing details During the post-harvest stage, great care is dedicated to understanding the ideal ripeness before harvesting. The wet mill equipment has been updated to ensure efficient and environmentally responsible processing. For this batch, cherries are floated to remove less dense and damaged coffee before pulping. After pulping, the mucilage is removed using a device to reduce wastewater significantly. The washed coffee is then soaked in clean, fresh water for 24 hours. Afterwards, the coffee is gently dried on beds for two weeks to reach a moisture content of 11 percent.