GUATEMALA - LA SOLEDAD (GESHA) - ÉDITION SPÉCIALE - 200G
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Regular Price
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$35.00
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Sale Price
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$35.00
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Regular Price
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Sold Out
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Unit Price
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- Regular Price
- $35.00
- Sale Price
- $35.00
- Regular Price
Sold Out
- Unit Price
- per
JASMIN + MEYER LEMON + PRALINE
| ORIGIN | Acatenango, Chimaltenango, Guatemala |
| PRODUCERS | Perez family |
| FARM | Finca La Soledad |
| VARIETAL | Gesha |
| PROCESS | Washed |
| ALTITUDE | 1400-1600 MASL |
| PARTNERS | Apex |
| LOT SIZE PURCHASED | 138 KG |
| FOB | 15$ US/LB |
| RELATIONSHIP | 1 year |
Finca La Soledad is in the heart of the Acatenango region. Its unique microclimate and rich volcanic soil make a perfect combination for growing high-quality coffee with very distinct profiles. The farm is 90 hectares of land where only 45 hectares are used for coffee production and the rest kept as a natural forest.
Henio and his two sons, Raul and Jose, have been working together with a focus on constantly developing and improving their processing standards to achieve the coffee's best quality potential. Finca La Soledad is well known for its attention to detail and for the longevity of its coffees. They were rewarded multiple times in the Guatemalan Cup of Excellence and gained great respect and recognition within the whole coffee chain over time.
The Perez family uses a traditional washed method of processing for all their coffees, and everything is done manually from picking to drying. They have also been experimenting with different fermentations to achieve new flavour profiles and push the boundaries. They have built a new lab on site recently, allowing them to cup all their coffees directly at the farm.
Source: Apex
Henio and his two sons, Raul and Jose, have been working together with a focus on constantly developing and improving their processing standards to achieve the coffee's best quality potential. Finca La Soledad is well known for its attention to detail and for the longevity of its coffees. They were rewarded multiple times in the Guatemalan Cup of Excellence and gained great respect and recognition within the whole coffee chain over time.
The Perez family uses a traditional washed method of processing for all their coffees, and everything is done manually from picking to drying. They have also been experimenting with different fermentations to achieve new flavour profiles and push the boundaries. They have built a new lab on site recently, allowing them to cup all their coffees directly at the farm.
Source: Apex
| GROUND COFFEE | 20 G |
| WATER QUANTITY | 320 G |
| EXTRACTION TIME | 3 MINUTES |
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