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Caturra / Natural

REF: GT2316
Finished coffee

This year we are spicing up our El Zapote coffee menu with a naturally processed caturra. Enjoy not only the terroir the coffee represents but also a complimentary layer of flavors added by the well done process.

PROCESS:
Natural
ALTITUDE:
1,300-1,500 m.a.s.l.
SCA:
85
CROP:
06/2023
Guatemala
Acatenango
El Zapote / Julio Melendez

Out of stock

9.90

Out of stock

Caturra / Natural

9.90

Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

Our Acatenango coffees usually tend to be pretty dense and compact. They ‘like’ more aggressive energy at the beginning of the roast comparing to many other coffees, given that you want to achieve a similar roast time. Watch out for significant RoR crashes after the first crack – make sure you go into the development time phase with a relatively high energy as well.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

El Zapote

LOCATION: Acatenango

ALTITUDE (MASL): 1,300-1,500 m.a.s.l.

VARIETIES: Caturra, Bourbon, Yellow Bourbon, Geisha, H1, Pacamara, Maragogype

PROCCESING METHOD: Washed, honey, natural, experiments

El Zapote

Finca El Zapote is located in the coffee heart of Acatenango right in the middle of the town, Socorro. Julio, the owner of the farm has dedicated all his life to growing and carrying for coffee.

We met Julio 6 years ago and we became instant coffee friends. We started our buying relationship 4 years ago and we are happy to say that we have been growing together.

Julio’s coffee goals are very percise and specific and each year he takes steps to reach them. His main focus is quality of course but also quality achieved in a sustainable way with respect for the environment and people.

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