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Our first natural process from Guatemala, it has lower acidity than the Ethiopian naturals, while still having a fruity profile. Blackberry, mango are the first flavors we picked up, with guava, red currant following and just the most subtlest of chocolate coming through as the cup cooled. It feels like an Ethiopian natural without the acidity or strong citrus profile.
These beans come from the southeastern part of Guatemala, in a very rural, inaccessible, mountainous area above Laguna de Ayarza (locally known as “Blue Lake”), where there are less than 10 homes in total around its perimeter. Cold, deep and pristine, the lake is said to be formed by two massive volcanoes that collapsed into a large crater, parts of the bottom having never been found. The beloved lake is part of legendary folklore for the locals. Because natural process coffee beans have more rigorous requirements, only those grown in the 5,500-6,000 elevation are selected.
Due to the hilly conditions where the beans are grown, the natural process beans are transported to a neighboring region where there is flatter land available for drying them in the sun, with sufficient breezes to blow over them. Laid out in layers of 3-4″ deep, they are dried for 5-6 days while being constantly turned during the day. The cherries go from red or yellow to purple, and then black. They are then finished for a half a day in mechanical dryers, this final process helping to control the acidity and ensure a final dry process without any pesky rain showers that may cause re-absorption of rainwater.
This is a full bodied, medium roast coffee that brings together a variety of complex and rich flavors. This bean is low in acidity and bitterness and carries nutty and chocolatey notes. The sweet hints of caramel and toffee balance the tartness of dark chocolate and berry for a smooth, buttery, honey-like finish.
Finca El Rincon coffee beans come from El Mirador Finca El Rincon in La Libertad, from the region Huehuehtenango, which is managed by the Molina family. The coffee is grown between 5,085 and 5,580 feet above sea level, and the varietals include Bourbon and Caturra.
This is a wet processed, washed bean, dried on raised beds.