Orange & Oat Biscuits - Washed Aerobic Process - Guatemala

ALTITUDE: 1800 masl
VARIETIES: bourbon & caturra
ACIDITY: citric acidity, not too sour
ROAST LEVEL: light
TEXTURE: syrupy, biscuity
AFTERTASTE: lingering, not dry

The farm sits between two mountains in Huehuetenango region. The mountains provide a very stable, humid microclimate. Combined with limestone in the soil and high altitude, we find this giving coffee a syrupy body and plenty of citric acidity. This farm is owned by the Vides family and is situated in La Libertad. It’s nicknamed La Bolsa for the topography. Their washed coffees here are RFA certified, and organically produced. 

In this part of the farm’s produce, coffee is fermented for between 18 and 24 hours inside its cherry without water in contact. Following that, the cherry is removed, seeds are cleaned of remaining mucilage, and are then passed through a filter system of channels, before being soaked in well-maintained tanks overnight.

All of the seeds are then dried under the sun to around 10.5% prior to hulling. Coffee is then stored in humectant sealed packs that shield it from light damage, heat damage and water contact to preserve it on the way to Spain.