Guatemala Buena Vista - Filter

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Guatemala Buena Vista - Filter

Very excited to finally have some coffees from Guatemala in the roastery! This is one of two lots we have from the importers, Primavera. Releasing a smaller lot as a filter option and the other as an espresso. 


• Producers + Mill:

Narcisa is a second generation coffee farmer who lives with her children in Aldea Com. The land was left to her by her parents - though it was not suitably cared for to be a coffee farm at first. Narcisa and her husband worked to make it suitable for coffee and planted new coffee plants in order to grow high-quality coffee to support the family.

She is part of Jovemcafe, a producer organisation that supports female producers in Com as well as conducts other activities, including savings and loan services and other development projects. Jovemcafe created a project supported by Primavera and The Chain Collaborative (TCC). Through TCC’s Community-Led Development Incubator, Jovemcafe has organised a two part project. First, they started a henhouse for egg-laying hens, so that the group can earn additional income by selling eggs. Second, they are creating a nursery for forest trees, as well as fruit and wood trees, to sell throughout the local community. They will also harvest the manure from the hens to use as organic fertiliser for the nursery.


• Varieties:


This variety originates from Minas Gerais in Brazil. It was a natural mutation of Red Bourbon, Caturra is favoured as it is a high yielding plant (more cherries per tree) and is more resistant to plant diseases than that of Bourbon.


Bourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America. Today in Latin America, Bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru. (World Coffee Research) 


• Process:

The coffee is harvested in the morning, and is moved to the depulper within about 6 hours or less of being harvested. Once the coffee is depulped, it is submerged in a minimal quantity of water and undergoes a long and slow fermentation of 32 hours. Once the fermentation is complete, the family washes it thoroughly and places it on the patio.

The coffee is patio dried for about 7 hours a day, for 6 days. Once it is fully dried, the parchment coffee is placed in clean sacks until they are ready to be delivered to our warehouse in nearby San Antonio Huista.


• Region: Huehuetenango

• Producer: Narcisa Salucio Lopez

• Farm: Buena Vista

• Importer: Primavera

• Price (green ex Shipping): £9.65 pkg

• Variety: Caturra, Bourbon

• Process: Washed

• Altitude: 1600-1700masl

• Amount Bought: 70kg

• Tasting: Crisp, Clean, Fruity, high sweetness, Juicy

• Flavours like: Caramel apple, Nectarine, Chocolate Raisins