R11

Notes: Papaya, Honey, Strawberry 

Origin: Guatemala

Farm: La Nueva Montaña 

Producer: Antonio Gonzales & Edy Aracely Samayoa

Region: Fraijanes

Varietal: Maracaturra

Process: Natural

Elevation: 1800 MASL

 
NOTES

Antonio’s coffees are processed with utmost care and attention to detail at his mill, which is at 1200 meters - a bit

lower than the farm where the plants grow, which means stronger sun and warmer days that are perfect for drying

naturals. This year, with the weather a little cooler than usual, the mill’s location was key to ensuring good drying!

Only the ripest red cherries are selected for this lot, and once the cherries are picked they are placed in clean, sealed

plastic bags in the shade. Antonio knows that fermentation begins soon after the cherries are harvested, and years

of experience have taught him that the best results come when this process is carefully controlled and as uniform as

possible. He allows this coffee to stay in bags overnight for a short fermentation of no more than 14 hours, and then

early the next morning the coffee is prepared for drying.

Antonio soaks the cherries in water to remove any dust or floaters (immature or malformed beans). Soaking the

cherries also serves to lower the microbial count and homogenize the temperature of the cherries. They are then

placed on raised beds to dry for about 20 days. When on raised beds, the cherries need to be turned frequently in

order to ensure thorough and even drying. The cherries are turned four times a day while they are drying at regular

intervals.

Milling the dried pods is the final step, which occurs at our dry mill in Fraijanes under the watchful eye of our

experienced mill team. Then, the coffee is sorted, bagged, and prepared for export!