VARIETAL
Caturra, Catuaí, Bourbon, San Ramón
ALTITUDE
1300 - 1800 metres above sea level
PROCESSING
Natural
| ROAST LEVEL | TASTE PROFILE | COFFEE EXAMPLE | |
| LIGHT |
86 to 100 |
Fruits, Sweet | Kenya Blue Mountain AA (89) |
| MEDIUM | 70 to 85 | Caramelized Sugar, Mellow | Team (80) |
| DARK | 44 to 69 | Smoky, Dark Chocolate | St. Vincent (61) |
| VERY DARK | 20 to 43 | Very Smoky, Liquorice, Burnt | Full French (34) |
*Higher numbers = Lighter roast
*Lower numbers = Darker roast
Originating from El Rincón, located in a limestone valley in the La Libertad, Huehuetenango region of Guatemala, the farm was acquired by Roberto Molina in 1956.
The farm has been managed by different members of the family since Roberto Molina's passing in 2009. Currently the Vides Family own the farm, focusing on producing quality-driven microlots with the farm also planting new trees and exotic varietals. The valley's stable climate and chalky soils contribute to the coffee's distinct flavour profile.
The processing techniques used at the farm include dry fermentation in tiled tanks for 18-24 hours, washing and grading in channels, and soaking the coffee overnight in clean water. This natural processed coffee is sun-dried on patios for 20 days.
Caturra, Catuaí, Bourbon, San Ramón
1300 - 1800 metres above sea level
Natural
Ripe Fig, Pear, Raisin