100% Arabica coffee
Origin: Coban, Guatemala
Variety: Caturra & Catuai
Process: Washed & sun-dried
Altitude: 1400-1600m ASL
Notes: Mandarin orange, melon, cola, caramel, milk chocolate
Farm Prizes: #8 Guatemala Cup of Excellence 2011; #3 Guatemala COE 2012; National Winner Guatemala 2014

Buah kopi (cherries) dipilih secara hati-hati, hanya yang merah paling matang saja yang di panen. Kemudian diangkut dengan truk atau jalan kaki ke penampungan di kebun untuk di pulping dengan mesin. Kemudian, biji kopi di fermentasi 48 jam dan di tutupi pada malam hari, untuk menjaga suhu tetap stabil. Setelah fermentasi, kopi di cuci dan di rendam dalam air bersih selama 24 jam untuk menghilangkan sisa lendir sebelum dikeringkan. Semua kopi di jemur di teras, walaupun hanya memungkinkan saat masa akhir panen waktu resiko kehujanan berkurang. Biasanya setelah dijemur seharian, kopi disimpan semalaman dalam kotak kayu sebelum di pindahkan dalam green house untuk dikeringkan selama 15-30 hari, atau hingga setidaknya tingkat kelembabannya mencapai 30%. Sebagian besar kopi di finishing pada dryer mekanik karena jadwal pengeringan yang ketat, dengan suhu tidak lebih dari 40°C dengan jeda bertahap untuk kestabilan kelembaban. Saat biji kopi mencapai kelembaban konstan 15%, akan di simpan setidaknya 21 hari di gudang sebelum dikirim ke lokasi dry mill.

Selective picking, only the very ripest cherries are selected. After harvesting, the red cherries are taken to the farm’s receiving tanks by truck or-if at walking distance-by foot. They are then mechanically pulped. Coffee is fermented for up to 48 hours and is covered atnight to maintain constant temperatures. After fermentation, the coffee is washed and then soaked inclean water for 24 hours to remove any traces of mucilage before being dried. All coffee is dried for at least one day on the patios–though full patio drying is only possible towards the end of the harvest, when the risk of rain is reduced. Usually, after spending one day on the patio, the coffee is stored overnight in wooden boxes before being moved to the green houses to dry between 15 and 30 days, or until a minimum of 30% humidity is reached. Much of the coffee is then finished in guardiolas according to a very strict and controlled drying schedule. Coffee is rotated in these mechanical driers at no more than 40°C and is rested between dryings to stabilise humidity. Once the parchment coffee reaches a constant 15% humidity, it is rested for at least 21 days in the warehouse before being delivered to the dry mill for milling.