All bags are sold as 10oz /284g or 1kg
10oz - €11.50/bag
1kg Bag - €36.20/kg
Incl. 7% USt. zzgl. Shipping
Currently only roasting for filter.
Juan de la Cerda and his son Juan Diego have a very efficient system of ecological wet milling, where cherries are de-pulped with a dry process the same day as picking, then fermented in tanks for 36-40 hours. The coffee is then transported mechanically and sun-dried on patios for 12-16 days. The water is treated with clean production techniques before it is returned to the forest.
Producer: Juan Diego de la Cerda
Farm: Finca El Socorro
Harvest: Current Crop
Origin: Palencia, Guatemala
Growing Conditions: 1.700-1.800 masl
Botanical Variety: Yellow Bourbon
Process: Dry de-pulping, ecological wet milling and sun dried on patios
Flavor Description: Red grapes with a variety of floral notes. Silky body with a transparent, lingering aftertaste.