GUATEMALA bubbly bean ballet
GUATEMALA bubbly bean ballet
Regular price
€14,00
Regular price
Sale price
€14,00
Unit price
per
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FLAVOR PROFILE
JUICY, WINE, LIGHT - CHAMPAGNE, PINEAPPLE, RASPBERRIES, BLACKBERRIES, MILK CHOCOLATE
ORIGIN
ACATENANGO, CHIMALTENANGO, GUATEMALA
FARM
FINCA LA SENDA
FARMER
ARNOLDO PERÉZ ESCOBAR - YANCY PEREZ
PROCESSING
NATURAL - CARBONIC MACERATION - CHAMPAGNE YEAST INNOCULATION
VARIETY
ODORS
BUTTER
1550-1970
PURCHASE
DIRECT TRADE
TRANSPARENT REPORT
9/10
Finca La Senda, now run by Arnoldo Pérez Melendez and his wife Maria Eugenia Escobar, dates back to the 1940s, when Arnold's father established a coffee plantation around Aldea El Socorro in Acatenango. The finca stretches from the outskirts of the village to the top of Balàm, which means jaguar hill in the native language. Coffee is grown at an altitude of 1,550 to 1,970 meters above sea level on an area of approximately 27 hectares. Above such a height, natural conditions are left free for coffee cultivation and a unique biosphere is allowed.
Until 2017, Arnoldo supplied coffee to a local cooperative, but after meeting with a selection coffee specialist, he realized the potential of his farm and began to focus on the production of selection coffee on micro-lots. Work on the construction of the processing stations (beneficio) began in April 2017 and was completed within six months, just in time for the harvest of the 2018 season.
Arnoldo used his deep knowledge of agriculture, while Maria Eugenia used her skills as a talented cook to learn and perfect the best practices in coffee fermentation and processing. In its first year of production, Finca La Senda focused on consistent selection of fresh cherries, long controlled fermentation, as well as slow drying in the shade.
La Senda has developed a strict collection protocol that it uses for all its lots. Ripe fruits are harvested when they reach an average of 24 degrees brix - a measurement of the sugar content of the fruit. The coffee is moved to the mill in clean crates to protect it from damage and then washed in water, allowing for easy removal of unsuitable fruit as it floats on the surface. Unripe, overripe and defective fruits are then removed by hand and the remaining fruits are left to rest for 24 hours before processing.
The cherries are placed in a CO2 reactor for 48 hours, then the yeast normally added to champagne is added and fermentation takes place for another 72 hours. After the fermentation process is over, the fruits are strained and placed on raised African beds in direct sunlight for 18 hours. They are then dried in the shade, turned by hand every two hours, until they are completely dry after about 25 to 30 days. When the desired humidity is reached, the coffee is poured into GrainPro bags, where it rests for 2 months. They are then placed in a dryer, where the pulp is removed.
