ORIGIN: Santiago, Atitlán
ROAST LEVEL: Medium
TASTING NOTES: Dark brown sugar, candied almond, chocolate-covered walnut.
FARM NOTES: This coffee comes to us from the Santiago region of Lake Atitlán. It is made up of several different lots of coffee from local small-holder coffee farmers, who are mostly of indigenous Mayan descent. The region is nestled between Toliman, Atitlán and San Pedro volcanos, the soil content nutrient rich from volcanic activity. Altitude ranges from around 1500 to 1600 meters above sea level. Coffee is sold in whole cherry to a local farmer who has a medium-sized milling operation in Santiago, where it is processed and dried. They employ a mechanical demucilager for removing the cherry and pulp, and drying on cement patios. The coffee is balanced and bittersweet, mouthfeel round, and works well under different brew methods including espresso.
PROCESSING: Mechanically Washed
DRYING METHOD: Patio Sun-Dried
ELEVATION: 1500-1600 MSL
CULTIVAR: Bourbon, Caturra, Catuai, Typica, Villa Sarchi
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