ORIGIN: Guatemala, Huehuetenango Region, area La Libertad.
SPECIES AND PROCESS: Natural Arabica, Bourbon, Caturra and Catuaì varieties, grown under the sun. Dried in patios.
NOTES: Specialty Gourmet Coffee SCA score 87/100
Fruity and sweet aroma, notes of summer melon and cherry well balanced with milk chocolate note. Long and reach aftertaste, with a final of cherries on spirit. Great body.
SUGGESTIONS: To be tasted along the day, no sugar no milk.
Available in small quantities and until stock exhaustion, in beans in 1000gr package for professional use and grounded in packs of 250g.
ORIGIN: Honduras, Santa Barbara, Finca San Josè of Mr Arnold Paz, plantations at about 1490mt asl.
SPECIES AND PROCESS: Arabica, Caturra and Catuaì varieties, washed. Double fermentation aerobic and anaerobic, with final maturation in wooden boxes.
NOTES: Specialty Gourmet Coffee SCA score 89/100
Delicate and elegant aroma, notes of caramel; medium body, light final acidity of red fruits. Well balanced, with long aftertaste.
Available ground coffee available in 250gr package and in beans in 1000gr package for professional use.