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This Bourbon and Caturra coffee from Aurelio Villatoro’s Finca Villaure in Hoja Blanca, Huehuetenango, Guatemala, is processed using an anaerobic natural method. The cherries are hand-picked at a high brix level and undergo 40 hours of cold fermentation in concrete tanks before being dried for 18 days in a greenhouse. This results in a super sweet and juicy coffee with dark, black fruit aromas, hibiscus florals, a tartaric acidity, and notes of wild blackberry and lemon candy
Quantity: 227g
Roasted In: Canada
Origin: Guatemala
Origin Type: Single Origin
Region: Huehuetenango
Producer: Aurelio Villatoro
Variety: Bourbon/Caturra
Altitude: 2000 meters
Process: Anaerobic Natural
Caffeine: Full Caffeine
Brew Method: Filter
Roast Level: Light
With Nick Francisco
