Guatemala Nueva Oriente | 5 mono sort drips
Tasting notes: Cocoa beans, candied oranges, pink sweet wine
ABOUT NUEVA ORIENTE COFFEE This batch comes from various farms in the Nueva Oriente region in the eastern part of Guatemala. The rainy and cloudy Oriente is located on an old volcanic ridge. Its soil consists of metamorphic rocks, well-balanced in mineral content and significantly differs from soils in regions where volcanic activity has been observed. Coffee has been cultivated in this region since the 1950s, almost exclusively by small producers.
Roast: Drips
Country: Guatemala
Region: Nueva Oriente
Altitude: 1300-1600 m
Process: Natural
Q-Score: 86 points
Variety: Pache, Bourbon, Caturra, Catuai
Quantity: 5 pieces x 12 grams
ABOUT COFFEE FROM NUEVA ORIENTE
This lot comes from various farms in the Nueva Oriente region in the eastern highlands of Guatemala. The rainy and cloudy Oriente is situated on a former volcanic ridge. Its soil consists of metamorphic rocks, well-balanced in mineral content and significantly differs from soils in regions where volcanic activity has been observed since coffee was first planted. In this region, coffee has been grown since the 1950s, almost exclusively by small producers.
NATURAL PROCESSING After harvesting, the coffee is washed and cleared of floaters. The ripest and highest-quality berries are sent to the patio, where they are evenly spread for drying, regularly stirred, and calibrated. Special overhead covers, known as "African beds," are used for drying.
Natural processing takes about 3-4 weeks and is one of the longest methods. The coffee is dried until the berry skin takes on a distinctly dark color, and the parchment is completely separated from the dried pulp, checked by the characteristic knocking of the grain inside the dried husk. The moisture content in the beans should reach 12%. At this stage, it is crucial to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags for the beans to equalize moisture. In the final stage, the beans are sent to the huller to remove all outer layers.
The finished coffee is packed in 69 kg jute bags with GrainPro protection and exported.
Tasting notes: Cocoa beans, candied oranges, pink sweet wine
ABOUT NUEVA ORIENTE COFFEE This batch comes from various farms in the Nueva Oriente region in the eastern part of Guatemala. The rainy and cloudy Oriente is located on an old volcanic ridge. Its soil consists of metamorphic rocks, well-balanced in mineral content and significantly differs from soils in regions where volcanic activity has been observed. Coffee has been cultivated in this region since the 1950s, almost exclusively by small producers.
Roast: Drips
Country: Guatemala
Region: Nueva Oriente
Altitude: 1300-1600 m
Process: Natural
Q-Score: 86 points
Variety: Pache, Bourbon, Caturra, Catuai
Quantity: 5 pieces x 12 grams
ABOUT COFFEE FROM NUEVA ORIENTE
This lot comes from various farms in the Nueva Oriente region in the eastern highlands of Guatemala. The rainy and cloudy Oriente is situated on a former volcanic ridge. Its soil consists of metamorphic rocks, well-balanced in mineral content and significantly differs from soils in regions where volcanic activity has been observed since coffee was first planted. In this region, coffee has been grown since the 1950s, almost exclusively by small producers.
NATURAL PROCESSING After harvesting, the coffee is washed and cleared of floaters. The ripest and highest-quality berries are sent to the patio, where they are evenly spread for drying, regularly stirred, and calibrated. Special overhead covers, known as "African beds," are used for drying.
Natural processing takes about 3-4 weeks and is one of the longest methods. The coffee is dried until the berry skin takes on a distinctly dark color, and the parchment is completely separated from the dried pulp, checked by the characteristic knocking of the grain inside the dried husk. The moisture content in the beans should reach 12%. At this stage, it is crucial to thoroughly mix the berries and select defects.
After drying, the berries are collected in bags for the beans to equalize moisture. In the final stage, the beans are sent to the huller to remove all outer layers.
The finished coffee is packed in 69 kg jute bags with GrainPro protection and exported.