Guatemala Palencia Coffee

CUPPING NOTES FROM OUR HEAD ROASTER

This Guatemala is very special to us, coming from a Direct Trade relationship with Producer Carlos Roldan and his farm in Palencia, Colombia. As an anaerobic natural process the cherries become sweeter and more complex. This particular lot is fermented in Anaerobic chambers for 240 hours leading the way for this coffee to be bright, floral and sweet. With notes of Kiwi, Cantaloupe and Pineapple. This is an incredible coffee we're proud to offer.

ORIGIN

Farm: Carlos Roldan Region: Palencia, Guatemala Process: Anaerobic Natural Variety: Pacamara Elevation: 1800masl

Sourced from the Palencia region of Guatemala, this lot from producer Carlos Roldan showcases the distinct potential of the Pacamara varietal. Roasted by Press Coffee Roasters, the coffee undergoes an anaerobic natural process, a technique that often intensifies the inherent fruit-forward characteristics of the bean. While traditional natural processing can yield heavy, jammy profiles, anaerobic fermentation is frequently utilized to highlight bright, tropical acidity and complex sweetness.

In this specific offering, the roaster identifies vibrant notes of kiwi, cantaloupe, and pineapple. To better understand how these tropical fruit profiles are categorized within the broader spectrum of coffee evaluation, you may wish to consult the flavor wheel. For those interested in the technical nuances of how oxygen-deprived fermentation influences the final cup, further details on processing methods provide essential context for how this unique approach shapes the sensory experience of the Palencia harvest.