La Rosa - Guatemala (250g) - Workshop Coffee

£12.00

La Rosa - Guatemala (250g) - Workshop Coffee

Expect a juicy fruit cocktail, with bright flavours of hibiscus, redcurrant & pineapple creating a sparkly, refreshing cup reminding us of pink lemonade.

Producer: Juan Javier Cano Tello
Country: Guatemala
Region: Unión Cantinil, Huehuetenango
Variety: Caturra
Process: Washed
Altitude: 1700 m.a.s.l. 

Grind: If you need your coffee ground, let us know in the "Note to Seller" at checkout.

"The Farmer & Exporter

We reconnected with Primavera this February in their lab in Guatemala City, marking our eighth year of working with them to find exquisite Guatemalan coffees. Jumping off the cupping table were several lots including one from Juan Javier Cano Tello, from whom we first bought coffee last year. Compared to other selections we made with Primavera this season in the mellow El Potrero and the brisk, structured Peña Blanca, this lot from La Rosa stands out as the more pointed, fruity and playful of the three.

The Farm

A small river runs through the farm close to which flowers grow in abundance, hence naming the farm after their beautiful roses. For the last 30 years Juan Javier and his family have been tending to both Bourbon and Caturra variety coffee on Finca La Rosa, which they keep separate during harvest and processing. Spanning 3.5 hectares, the farm is dotted with gravliea and citrus trees, offering shade and a secondary crop respectively.

Their Approach

They do three passes through the trees when the time to harvest the cherries arrives, rather than collect everything in one fell swoop. Being labour-intensive, it costs more, however, it means they can be more selective in picking just ripe coffee cherries. To refine the quality further, they undertake the extra stage of floating the cherries to skim off any floating, unripe fruit that was picked in error.

In our experience, it’s unusual for small producers in Huehuetenango to ferment their coffee under water; the sugary mucilage is typically left to ferment in tanks open to the atmosphere. Juan Javier, however, submerges his depulped coffee in water for 30 hours to ferment slowly and in a much more controlled manner. This style of fermentation is definitely working wonders in Juan Javier’s particular microclimate, and his varieties seem to be responding well. Like last year we’re finding the coffee to taste clean and vibrant, with wonderfully layered and impeccably clean flavours.

Juan Javier himself has said the following in regards to his family farm:

“Our lands and climate have gifted us with great results, but we always make sure to respect the land and nature in order to maintain a balance, therefore we try to be as organic as possible.” We’re thrilled to share La Rosa with you again and hope you enjoy it as much as we are!"

 

If you have any brewing questions, they can be submitted to david@established.coffee and we'll be answering these in a series of videos on our social media channels.