GUATEMALA VIDES FAMILY
Explore the tasting notes of a single origin specialty coffee sourced from Guatemala freshly roasted in our coffee lab, at Meron Roastery. Here is some cool info about the coffee and the farm.
About the farm/farmer
Finca la Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Before that, the land was not used for coffee production. La Bolsa competed in the 2002 Cup of Excellence competition and placed second with a score of 94.98. La Bolsa is located between two mountains that provide a very stable and humid microclimate. This combined with limestone-rich soils gives the coffee a unique profile with increased body and malic and citrus acidity. The coffee is fermented between 18 and 24 hours, and then it is cleaned of mucilage, graded in channels and soaked overnight.
About the coffee
The lot called Piedra Azul is part of the production of the El Rincon farm, owned by the Vides family. The name comes from the blue rocks found in the river near the land where the coffee is grown. El Rincon is part of Finca la Bolsa.
This coffee is processed using the anaerobic washing method. Anaerobic or semi-anaerobic coffee is fermented with little or no oxygen. Both washed and natural batches use this processing method. Most commonly, coffee cherries (naturally processed or washed) are sealed in barrels or sealed bags for the fermentation period. The purpose of this processing method is to introduce new flavors that would not otherwise appear using “more orthodox” processing methods.
Take a look at the cup profile:
Country of origin: Guatemala
Farm/Farmer: Vides Family / Piedra Azul
Varieties: Caturra, Bourbon
Elevation: 1,400 – 1,800 m
Proc. Method: Washed Anaerobic
Tasting notes: red apples, plums, cranberries, rose hips, toffee
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