Guatemala Gualvador

Tasting Notes: Caramel. Molasses. Dried Cherry

In the cup

First sips reveal a clean cup, with the honey processing lending a slightly dry cascara-like sweetness. Fresh off brewing, the cup presents a mild lemongrass aroma. As the cup cools, tangy dried cherry emerges as the dominant note, yielding to a rich caramel finish that is tinged with a subtle, molasses-like bitterness.  A warming spice note lingers in the background, reminiscent of nutmeg. We can't wait for you to try it!

Origin

Finca Gualvador is located in the southern department of Jutiapa, Guatemala.  Their coffee is grown in the soils of the Chingo Volcano that spans the Guatemala - El Salvador border.  Siting at an elevation of 1,500 meters above sea level, the farm enjoys ideal conditions for growing high-quality arabica coffees.

Producer

At Finca Gualvador, beans are selectively picked at peak ripeness.  This particular lot was fermented for up to 48 hours and processed using the honey method. The goal of fermentation and honey processing is to elevate the body and sweetness of the coffee, balancing the tart acidity that is characteristic of high elevation Guatemalan coffees. The Pacas varietal is a natural mutation of the heritage Bourbon varietal that produces excellent flavor, but is challenging to grow, requiring careful management to avoid damage from pest and disease.