La Montana

Summary

A coffee from the Fraijanes region of Guatemala, produced by Antonio Gonzalez and Eby Aracely Samayoa on a 16-hectare farm near El Palmar. The Catuai variety is processed using a dry method with anaerobic fermentation: after harvest, the coffee cherries are sealed in airtight bags and fermented at 25°C for 48-54 hours, then dried on raised beds for approximately 17 days. The coffee is rested in parchment before milling. Flavour notes include raspberry, sour cherry, and cocoa bean. Recommended for filter brewing.

Details

Format

Bean

Roast profile

Filter

Decaffeinated

No

Producer

Antonio Gonzalez and Eby Aracely Samayoa

Altitude

1550 - 1800 m.a.s.l

Variety

Catuai

Notes

Raspberry, Chocolate, Cherry

The roaster

Casino Mocca

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