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Guatemala Finca Vizcaya - Merlot Yeast Natural Filter Roast
Guatemala Finca Vizcaya - Merlot Yeast Natural Filter Roast
Guatemala Finca Vizcaya - Merlot Yeast Natural Filter Roast

Guatemala Finca Vizcaya - Merlot Yeast Natural Filter Roast

TASTING NOTES

Dried Fruit
Merlot
Red Apple
Chocolate

Roasters Notes:
Another experimental fruit bomb coffee

COUNTRY - Guatemala
REGION - Mataquescuintla
ALTITUDE - 1450 M.A.S.L
VARIETAL - Red Bourbon
PROCESSING METHOD - Merlot Yeast Natural

The farm has belonged to the Montenegro family since the 80’s. It was acquired by Francisco Montenegro Girón, in search of the ideal microclimate to produce exceptional coffees. The farm contributes to the conservation of forests and is an important source of work for the families of the area.
In this microlot, cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hours in a tank with lalcafe INTENSO yeast. A PH meter is used to maintain a target PH degree where all the microorganisms create those amazing flavours.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings”. Coffee is then constantly monitored and moved in order to achieve even drying


COFFEE DETAILS

COUNTRY - Guatemala
REGION - Mataquescuintla
ALTITUDE - 1450 M.A.S.L
VARIETAL - Red Bourbon
PROCESSING METHOD - Merlot Yeast Natural

ABOUT THIS COFFEE

The farm has belonged to the Montenegro family since the 80’s. It was acquired by Francisco Montenegro Girón, in search of the ideal microclimate to produce exceptional coffees. The farm contributes to the conservation of forests and is an important source of work for the families of the area.
In this microlot, cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hours in a tank with lalcafe INTENSO yeast. A PH meter is used to maintain a target PH degree where all the microorganisms create those amazing flavours.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings”. Coffee is then constantly monitored and moved in order to achieve even drying


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