Guatemala - El Cabro
Guatemala - El Cabro
Tasting Profile
Tasting Profile
Morello Cherry - Dark Chocolate - Orange
Brewing
Brewing
Espresso
Resting
Resting
We recommend resting beans for a minimum of 7 days for filter and 14 days for espresso.
Roast Level
Roast Level
Medium
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Technical Data
Process: Washed
Region: La Libertad, Huehuetenango
Varietal: Caturra & Catuai
Elevation: 1800 MASL
Cup Score: 86
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Washed
The Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part the primary difference in style is in the length of time that the coffee is allowe to ferment. Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.
A cup full of fruit & Chocolate.
This particular lot comes from the El Cabro plot on the La Bolsa farm. It is bourbon variety and was pre fermented in bags, which gives a heavily fruited cup profile.
Brewed as Espresso this coffee gives a round, sweet and comforting flavour, packed full of Dark Chocolate and Morello Cherry.
The Producers
Finca La Bolsa was bought by Jorge Vides, a distinguished medical professional, in 1958. Prior to this the land wasn’t used for coffee production. Jorge won a number of awards for coffee production and for services to the region of Huehuetenango, and had the main hospital in the coffee growing community named after him. La Bolsa competed in the 2002 Cup Of Excellence competition and placed second, scoring 94.98. La Bolsa sits between two mountains, which provide a very stable, humid microclimate. This combined with the limestone rich soils give the coffee a very unique profile, with a rich syrupy body and plenty of malic and citric acidity. Coffee is fermented for between 18 and 24 hours, and is then cleaned of mucilage, graded in channels and soaked overnight.
La Bolsa is RFA certified & follows C.A.F.E practices guidelines. Coffee Care funded the construction of a school and nursery at the farm, with fully trained, full-time teachers. All of the temporary and permanent staff have access to schooling for their children, and they are incentivised to leave their children at school or nursery through food donations. When a child attends school or nursery for 5 consecutive days they receive a weekly supply of rice, beans and corn. Prior to this food ration scheme it was very difficult to get people to leave their children in the care of others, and schooling wasn’t necessarily valued as there is a greater pressure on earning more money to feed the family. As a result there are no children working in the farm, and the school and nursery classes are full. Accommodation is provided for permanent and temporary workers, with separate facilities for men and women and families, bathrooms and kitchens. Sections of the farm are reserved areas, to promote biodiversity, reduce exposure to winds and soil erosion. Inga trees are used as a shade trees, and to fix nitrogen in the soil which is essential for plant and cherry growth. Renardo has an expansive composting operation to make use of waste products, using redworms.
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Free Shipping
For all orders over £25 we offer a free shipping service via Royal Mail or DHL.
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Roast Days
We currently roast Tuesday, Wednesday and Thursdays, aiming to pack and ship your coffee as fresh and quick as possible.