It is pretty common that roasters get stressed when it comes to roast more expensive, super high quality microlots, while chilling out and checking their emails roasting mild, lower-specialty beans. And it should be another way round! The rule of thumb: the better, sweeter, more complex and fancy coffee, the higher window of success it probably has. Don’t sweat it too much, just focus on the roast and try to achieve your desired roast time and color. Pick your starting point according to the processing and origin of the coffee.
ALTITUDE (MASL): 1,650 m.a.s.l.
VARIETIES: Caturra, Catuai, Bourbon, Java, Geisha, H1, Pache, ANACAFE 14, Pacamara
PROCCESING METHOD: Washed, honey, natural, experiments
Finca La Soledad has been part of the Perez family for five generations. The farm is located in the green heart of Acatenango region. Its unique microclimate and rich volcanic soil makes it a perfect combination for growing high quality coffee with a very distinct profile.
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 maximum quality potential.
They have been able to set high standards and examples not only for the Guatemalan coffee producers and coffee community but also share their knowledge with coffee roasters from around the world.