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Guatemala | La Nueva Era

Roast Level Chart
The units of measurement used in the chart are the AGTRON GOURMET SCALE and have been taken from ground samples, the value "zero" corelates to pure carbon while values over 100 could be underdeveloped.
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

 

 

Weight
Grind

Description

Cooperativa Agrícola Integral La Nueva Era, R.L. is located in the village of Jumaytepeque, near Nueva Santa Rosa city. Falling under the Fraijanes Plateau type coffees, a higher potassium level in the soil tends to bring extra body to these coffees. Fraijanes is it’s own distinct region and actually one of the first areas to grow coffee in Guatemala. Volcan Jumaytepeque forms part of the chain of volcanoes in the area, though is not really active, and the village where the coop is based lies in the foothills of the volcano.

For the natural processed coffee, time under the sun is affected by the altitude. Farmers drying their cherries at a beneficio around 1000masl find it will take 10 to 12 days for the coffee to be ready; those with higher altitude facilities can expect an extra 5 days for the correct drying to be reached. The dried cherry is then collected and transported to the nearest warehouse the co-operative owns, before being transported to the dry mill facilities of Fedecocagua in Palin.

VARIETAL

Catuai, Caturra, Pache

ALTITUDE

1300 - 1800 metres above sea level

PROCESSING

Natural

TASTE

Creamy / Brown Sugar / Hibiscus

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