La Hermosa Process Series, Guatemala Now Available

In this Processing Series we have the exciting opportunity to taste coffees processed in three different ways from a single farm of outstanding quality and renown: Finca La Hermosa in Acatenango, Guatemala. Processing in coffee refers to the method of how the seeds are removed from the fruit and then subsequently dried. Broadly speaking, there are three main methods of coffee processing:

WASHED (wet process): All of the fruit is removed from the seeds before drying, producing a crisp, clean cup that highlights variety and terroir characteristics.

HONEY (semi-washed process): Part of the slimy mucilage that surrounds the seeds is allowed to remain during drying, resulting in a mellower cup with subtle raisiny or pune-like tones.

NATURAL (dry process): The coffee is dried as a whole cherry with the skin and fruit intact, resulting in overt fruity and berry-like notes in the cup.

 

 

LA HERMOSA WASHED

by Max Pérez
Tastes: Malty, chocolate, clean
Variety: Pache
Region: Acatenango
Processing: Fully washed
Altitude: 1,900m
Importer: Olam

 

The coffee is picked when it reaches 21 °Bx.  The coffee is processed on the same day it is picked, helping to avoid uncontrolled fermentation and the resulting off-flavours.  The mucilage is removed traditionally through fermentation.  The wet mill at La Hermosa is designed for efficient use of water, reusing the water that transports the coffee through the mill and properly treating the water that is used for de-pulping and washing.  The drying is done under sunlight.  A pre-drying stage takes place on cement patios and a second stage on raised beds.  The average drying time is between 10-15 days.

 

LA HERMOSA HONEY

by Max Pérez
Tastes: Raisin, prune, soft
Variety: Yellow Bourbon
Region: Acatenango
Processing: Red Honey
Altitude: 1,900m
Importer: Olam

 

This coffee is processed as a “red honey”, meaning that 75% of the mucilage is left on the seeds for drying (this is contrasted with “yellow honey”, for example, where only 50% of the mucilage remains).  The coffee is picked when it reaches 21 °Bx and dried on raised beds.  It receives four hours of sunlight in the morning, and is covered from midday to avoid over-drying.  The average drying time is between 10-15 days.

 

LA HERMOSA NATURAL

by Max Pérez
Tastes: Raspberry, fruity, exotic
Variety: Yellow Bourbon
Region: Acatenango
Processing: Natural
Altitude: 1,900m
Importer: Olam

 

The coffee is dried as a hole fruit with the skin and fruit still on the seeds.  The coffee is handpicked when it reaches 24 – 25 °Bx and is dried on raised beds.  It is moved on a regular basis according to La Hermosa’s methodology, to guarantee proper ventilation and even drying.  The average drying time is between 20-25 days.

 

 

Full details on product page.

 

Visit our online coffee shop for this coffee if you’re outside Toronto or Vancouver.