La Montana

OriginGuatemala

Roast levelLight

ProcessAnaerobic, Natural

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.

AI-assisted description, based on roaster & cupping data.

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Details

FormatBean

Roast profileFilter

DecaffeinatedNo

ProducerAntonio Gonzalez and Eby Aracely Samayoa

Altitude1550 - 1800 m.a.s.l

VarietyCatuai

NotesRaspberry, Chocolate, Cherry

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The roaster

Casino Mocca

Casino Mocca is one of Hungary's specialty heavyweights — Budapest-based since 2013, started by former barista competitors who wanted the country to have consistent, properly current specialty roasting. They focus on single origins with real origin character, roasted with a progressive, slightly experimental streak, and rotate seasonal releases you can get on a two- or four-weekly subscription. You'll find their coffee poured in good cafés across Hungary and they're well known around Europe, with education and hands-on partnerships baked into how they work. Sold direct online too. If you want to taste what modern Hungarian specialty coffee is about, Casino Mocca is essential.

AI-assisted description, based on roaster & cupping data.

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