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Merger

Merger

€16,00
€16,00
€64,00 kg
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Aromas of baked apple and caramel, you could almost believe you were in Brittany (with a little imagination).

Weight
Style
Grinding

Fusion

A profusion

 

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Illustration de tasse

N.f - Recette préconisée

Espresso:

  • 19g in / 48g out
  • Flow time: 25-30 seconds

Advice :Allow 2 to 3 weeks for degassing after roasting before consuming this coffee. The peak aroma is estimated to occur 1 month after roasting.

N.m - Terroir

The cafes ofGuatemalaThey are considered among the finest in Central America, with a strong typicity linked to the diversity of terroirs, high altitudes and volcanic soils.

The region ofHuehuetenangoIn particular, located in northwestern Guatemala on the border with Mexico, it has a unique microclimate: protection from frost, high altitudes and volcanic or limestone soils.

N.m - Producteur

Jovemcafe is a GAT (Grupo de Amistad y Trabajo, or Friendship and Work Group) led by Popti Indigenous women from the Com community, near San Antonio Huista. The women of Com created this group in 2017 to collaborate on marketing their coffee and offer savings and microcredit services to its members. Paula Isabel Perez, their young leader, studied at the local agricultural college to become an agronomist specializing in coffee.

N.f - Variétés

Caturra:It is a natural mutation of Bourbon, more resistant to disease and with slightly higher yields. It is a high-altitude coffee tree, particularly prized for its sweetness/acidity balance.

Catimor: a varietyresilient and productive, created to address rust crises, but its cup profile generally remains limited compared to traditional varieties, although, when processed into specialty coffee, it can prove to be very interesting (as here).

N.m - Procédé de traitement

When we talk about the coffee processing process, this brings us to post-production: after the coffee cherries have been picked, the cooperative has a choice: leave the cherry pulp or remove it before drying.

On this coffee, the process"washed"involves the cherries being mechanically pulped and then fermented in water for 48 to 72 hours before removing the remaining skin.

The grains are then placed on drying beds for 7 to 8 days to reach a humidity level of between 10 and 12%.