GOLDEN SULTANAS, MUSCOVADO SUGAR, YELLOW PLUM, CINNAMON
Don Francisco is 85 years old and has worked with coffee for 65 of those years. He has some very old Bourbon trees which is tentative to prune too heavily due to great emotional attachment. Employing around 6 pickers during harvest time (a tricky task as a lot of the viable workforce have either emigrated to the US or are working on a local road being constructed) his coffee is depulped by hand and fermented under water in either a plastic-lined tank or in sealed plastic tubs. The water helps to regulate the temperature of the fermentation stage and after 36 hours the seeds are scrubbed and washed before being put to dry on rooftop patios. He turns the coffee over by hand rather than using a rake which helps to keep the parchment layer intact.
From the ‘La Leona’ coffees Workshop cupped, which is Caravela’s umbrella term to describe the cup profile in the lots from San Marcos, we found lots of ripe yellow fruit, brown sugar sweetness and great balance and body.
This coffee is roasted for ESPRESSO.
If you require the beans to be ground then please leave us a note at the checkout (and tell us what you brew on).
Roaster: Workshop Coffee
Origin: Francisco Gonzales & Eduardo Orozco in San Cristóbal Cucho, San Marcos, Guatemala
Process: washed and patio dried
Flavour profile: sultananas, muscavado, plum, cinnamom