This is well-balanced cup profile. Flavor notes of soft caramels, sweet and juicy pear, very pleasant lemon buzz acidity with a caramel-fudge aftertaste. The body is medium with a round mouthfeel.
size: 300g, 1kg or 5lbs
roast profile: ESPRESSO
tasting notes: SOFT CARAMELS - PEAR - LEMON BUZZ
producer: SMALLHOLDER FARMERS
cooperative: AAPICAFI Coop
variety: BOURBON, CATURRA, PACHE
process: WASHED (fermented for up to 48h)
elevation (MASL): 1500 - 1800
GUATEMALA AAPICAFI Coop
Founded in 2013, AAPICAFI (Asociación de Apicultores y Caficultores) which stands for "Association of Beekeepers and Coffee Growers”, consists of 24 small producers of coffee and honey. Their objective is to preserve the environment before, during and post harvest. The association aims to support its members and families via marketing of their product, as well as socially, culturally and economically enhance their lives.
The location of the coop is in the heart of the growing areas in Huehuetenango region.
The climate is subtropical and the land runs high with altitudes of more than 2,000 metres; warm winds from Mexico's Tehuantepec Plains prevent frost from spoiling the goods grown here. Due to its rough terrain and remoteness, farmers process and dry their own coffee.
The average farm size here is around 1 hectare. Farmers selectively hand pick cherry and pulp it on their farms, usually using small hand-powered or electric drum pulpers. After fermenting, parchment is agitated to remove remaining mucilage and washed with clean water. All water used during pulping and washing will be filtered – usually through earthen holes – so that the organic solids do not contaminate local waterways.
Farmers typically lay parchment to dry on raised beds that are stacked on top of each other to maximize space. Patios are also frequently used.
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