Guatemala - La Montaña Natural

DETALLES TÉCNICOS

Origen: Guatemala, Región de Fraijanes, El Palmar (exactamente aquí)

Proceso: Natural 

Altitud: 1,550-1,800 msnm

Varietal: Red Catuaí

Productor: Antonio Gonzales y Eby Aracely Samayoa

Cosecha: 2026

Produced by Antonio Gonzales and Eby Aracely Samayoa in the Fraijanes region of El Palmar, the Guatemala - La Montaña Natural represents a distinct expression of the Red Catuaí varietal. This lot is processed using the natural method, a technique where the coffee cherry remains intact during drying, often resulting in a more pronounced sweetness and body compared to washed counterparts. Sourced by Hola Coffee, this selection highlights the specific terroir of Guatemala · Fraijanes, El Palmar, where the high-elevation environment contributes to the development of the bean. When evaluating the profile, which features notes of caramel, cream, and fruit, drinkers may find it helpful to reference the flavor wheel to better identify the nuances inherent in this harvest. By focusing on the interplay between the natural processing and the specific varietal characteristics, this coffee offers a clear look at the meticulous work of its producers.