We are willing to try it all! And this spirit has made us experiment a little bit with traditional and non-traditional methods.
The job of course starts at the field with selective picking. The pickers are people from the nearby communities, and before the season starts we get together and refresh the knowledge on what we’re looking for in the harvesting stage.
Perfectly red cHErries!
Coffee is then brought to the milling station.
Here is where the magic spreads.
WasHed
Most of the coffee in Guatemala is processed using this method, and so it is ours.
Coffee is handpicked when it reaches 21 °Bx.
All our coffee is processed the same day it is picked. This avoids uncontrolled fermentation and its related off-flavors.
We remove the mucilage through fermentation, not mechanically. Our mill is design to make an efficient use of water, reusing the one that helps to transport the seeds along the process and properly treating the one that is used for depulping and washing.
The drying process is performed under the sunlight. A pre-dry stage takes place in cement-tiled patios and a second stage in raised beds.
Average drying time:
10 – 15 days
Our favorite varietals for this process:
Catura, Pacamara, Geisha
THe Honey Family
The honey processes are not written in stone, and that’s what we love about them.
As we have said, we like to experiment and repeat what works out fine.
From this experience, here is our selection. Coffee is handpicked when it reaches 21 °Bx.
The drying process is performed on raised beds. It receives four hours of sunlight during the morning, and its covered from midday sunrays to avoid over drying.
Honey coffees are prepared under request. We are sure once you try them you will love them as much as we do.
Average drying time:
10 – 15 days
Our favorite varietals for this process:
Catura, Pacamara, Geisha
Yellow Honey
50% of the mucilage is left in the seeds
Red Honey
75% of the mucilage is left in the seeds
Natural
Don’t miss the chance to try our selection of coffees processed under the natural method.
Coffee is handpicked when it reaches 24 – 25 °Bx.
The drying process is performed on raised beds. It is moved on a regular basis, according to our methodology, to guarantee proper ventilation and even drying.
Natural coffees are prepared under request. Dried pineapple, prunes, berries, and jasmine are some of the notes that have been described in our coffees.
Average drying time:
20 – 25 days
Our favorite varietals for this process:
Bourbon, Yellow Bourbon, Pacamara, Geisha
Anaerobic
Anaerobic means oxygen-free.
To make this process the coffee is placed into hermetically-sealed, stainless steel containers. Aside from yielding new, unexpected flavors, the anaerobic process provides a high level of control of the sugars, temperature, pressure, pH and time.
Average drying time:
20 – 25 days
Our favorite varietals for this process:
Bourbon, Yellow Bourbon, Pacamara, Geisha
