Guatemala Finca de Dios - Anaerobic Process
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$21.00
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Tasting Notes: Chocolate, Brazil Nut, Golden Pear
Variety: Yellow & Orange Caturra
Altitude: 1750 masl
Proc. Method: Anaerobic Washed
Grown by the female farmer, Ellen Prentice.
The Finca De Dios farm is nestled in the mountains of Fraijanes, Guatemala. The region of Fraijanes is located north of Lake Amatitlán in the mountains surrounding the Valley of Ermita where Guatemala City is located. Coffee in Fraijanes is harvested from late December to March at high altitudes ranging between 4,300-6,000 feet. Volcanic pumice soil, high altitudes, plenty of rain, and an active volcano characterize the region. The Fraijanes coffees have major microclimate influence giving the coffee a uniquely balanced flavor profile. The dry season has lots of sun in the area, and although fog and heavy dew are common at sunrise, they burn off rapidly allowing all Fraijanes coffee to be sun-dried.
That the added anaerobic step in the processing method brought about heightened notes normally found in the caturra varietal … strong brown sugar, and notes of honey all resting on a lighter tea-like body. There is an added element of fruit, rainier cherry to be more specific that balances beautifully with the brown sugar. As the cup cools, we notice a very clean finish that we have come to expect from the Prentice Family’s coffee. This particular anaerobic caturra finishes with lemon tea, clean and lingering with the dark cherry.
