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Ad Fabilis - Guatemala El Anonal natural

Ad Fabilis - Guatemala El Anonal natural

€17,50
€17,50
€70,00 kg
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A true little delight: a creamy body and intense notes of dried flowers.

Weight
Style
Grinding
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Ad Fabilis (formerly Affable)

Adj. Latin meaning easy to approach, accessible, courteous, affable, or friendly. It derives from ad (to/towards) and fari (to speak), and describes a person with whom it is easy to engage in conversation.

                                                                                          

  • Country : Guatemala
  • Region : Huehuetenango (La Libertad)
  • Producers: Orlando Antulio Martínez Samayoa &
    Gesler Gudemny Martínez López

                                                                                          

                                                                                          

                                                                                                          

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Illustration de tasse

Nf - Recommended recipe

Espresso:

  • 19g in / 48g out
  • Flow time: 27-32 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.

Nm - Terroir

El Anonal is located in the mountainous region ofHuehuetenangoin northwestern Guatemala. This region is renowned for its high altitudes (here at 1,600m), dry winds from Mexico, rich volcanic soils and unique microclimates — ideal natural conditions for exceptional coffees.

Nm - Producer

Orlando, from a family of coffee producers, represents the 3rd generation. He works with his
wife and sonGesler, which helps him in the processing of the coffee, in order to perpetuate the family heritage of producing excellent coffees atLa Libertad.

It was in 1985 that his grandfather Javier began planting coffee on a small plot of land. Over the years, Orlando's father and grandfather improved their washing station and acquired additional small plots of land.

The coffee rust epidemic decimated this plantation about ten years ago.
Orlando then seized this challenge as an opportunity to diversify the varieties grown on the farm. Today, he cultivates more varieties
rust-resistant varieties, as well as some more traditional but less resistant ones, are cultivated. In 2015, he added exotic varieties such as Gesha and Pacamara. This passion for experimentation and innovation has guided the family to success in producing high-quality coffees.

Nf - Varieties

Bourbon:originating from Réunion and introduced to Central America in the 19th century.
In Guatemala, it quickly established itself in the high volcanic mountains.
It is often grown under the cover of trees; (here, they are Chalun, Gravilea and cedars) which protects the plant and promotes slow maturation.

CaturraIt 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.



Nm - Treatment process

This is the processnatural(or dry route) The coffee cherries are not pulped before drying. The bean therefore dries with its fermenting pulp, giving it more sweetness and body.

The cherries are selected atfull maturity(18-23 degrees Brix) and are hand-picked. They are then taken to the farm, rinsed, and placed on raised drying beds (called "African beds") and dried for approximately 22 days (being protected at night to prevent the grains from rehydrating).

It is important to stir the cherries regularly for even drying. Once dry, they are pulped to remove the skin and keep only the green berries. These are then sorted, stored, and exported.