La Montana

OriginGuatemala

Roast levelLight

ProcessSpontaneous Fermentation

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.

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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 a Hungarian specialty coffee roastery (kávépörkölő) based in Hungary. The roastery operates a WooCommerce-based webshop offering freshly roasted coffee beans. The website is available in both Hungarian and English, with pricing in Euros. Casino Mocca focuses on roasting high-quality coffee and selling directly to consumers through their online store. The roastery serves the Hungarian market and beyond, providing whole bean coffee for home brewing and espresso preparation. Their product range includes various single-origin and blended coffees, though specific details on origins and roast profiles are limited from the available content.

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