"Aromas of lemon zest, peach, and floral tones rise from the cup. On tasting, yuzu brightness and peach yogurt lead, supported by honey and frangipani. The result is a smooth and approachable cup with a soft, delicate finish."

This coffee blend consist of a blend between Catuai, Bourbon and Typica from from Santa Felisa, a renowned coffee producer situated in the Acatenango region of Guatemala. Recognized for its commitment to producing high-quality coffee and pioneering experimental techniques, this farm was established in 1904. Today, it is managed by the fourth generation of the family, led by Anabella Meneses alongside her brother Antonio Meneses. Their efforts have elevated the farm's reputation globally, making coffee from this family highly coveted by roasters worldwide.

The farm is deeply committed to organic practices, eschewing synthetic agrochemicals, implementing reforestation projects for watershed protection, and employing non-chemical pest control methods. Soil enrichment through red worm composting underscores the agronomists' dedication to both quality and ecosystem conservation, ensuring sustainability for future generations.

This lot is process as washed and during harvest, the cherries were picked based on its lot. The minimum harvest requirement for this lot is the Brix must be 21 and only then the lot is picked. After picking, the coffee is firstly fermented for 72 hours and then it is depulped. Then it is washed and after placed on the african raised beds until it reaches the targeted moisture level. During the drying process, the cherries were raked 4 times per day to ensure even dryingThen after the sorting process, the coffee is rested for 3 weeks before it was hulled. After the hulling process, a lot work was done after to ensure quality. Coffee is denisity sorted, size sorted and ultimately colour sorted.

Variety : Catuai, Bourbon & Tipica
Altitude : 1650 masl
Process : Washed
Origin : Acatenango