GUATEMALA - San Lorenzo

The Flavour Profile

Guatemala San Lorenzo is back! to brighten up your days this is a sweet and fruity fully washed process coffee, we think it's great for filter or cafetière extraction and can be enjoy any time during the day. This is a light medium roasted coffee with a light to medium body.

The Little Details

This coffee comes from the town San Cristobal, alto Verapaz in the Coban region in the country of Guatemala. It's grown 1550 metres above sea level and it process is fully washed and sun dried/dried in guardiola. It's drawn from Caturra, Catuai and Sarchimor  (50%) varietal coffee beans. 

About the Process

After harvesting, the red cherries are taken to the wet mill at Santa Isabel, which lies very close by. They are then mechanically pulped. Coffee is fermented for up to 48 hours and is covered at night to maintain constant temperatures. After fermentation, the coffee is washed and then soaked in clean water for 24 hours to remove any traces of mucilage before being dried.

Most of the coffee is dried for at least one day on the patios. Usually, after spending one day on the patio, the coffee is stored overnight in wooden boxes before being moved to the greenhouses to dry between 15 and 30 days, or until a minimum of 30% humidity is reached. Much of San Lorenzo’s coffee is partially dried and/or finished in guardiolas according to a very strict and controlled drying schedule. Coffee is rotated in these mechanical driers at no more than 40°C and is rested between dryings to stabilise humidity. Once the parchment coffee reaches a constant 15% humidity, it is rested for at least 21 days in the warehouse before being delivered to the dry mill for milling.