Guatemala

Buena Vista Natural Pacamara

Tropical fruit aromas drive the cup up front, followed by a complex and rich sweetness of stone fruit and molasses.
  • Max 1 box per customer.
  • Grown by Freddy Orantes and his family in the Fraijanes region.
  • The first natural process lot we have purchased from Guatemala.
  • We visited Primavera, our partners in the region, in March 2020.
  • Notes: Passionfruit, Peach and Molasses.

Expect notes of:

Passionfruit

Peach

Molasses

About the coffee

Buena Vista

Our second release from Freddy Orantes’ farm Buena Vista is one of the finest lots we have tasted from Guatemala this year. This lot from the Fraijanes region stunned us on the cupping table during our visit to Guatemala in March this year. Fraijanes is much further south than Huehuetenango, where most of our Guatemalan lots have come from this year. The region lies much closer to the Guatemalan capital Guatemala City, so has felt the effects of urbanisation, with higher costs of production and rising land values leading to some difficulty in maintaining a profitable coffee farm. Freddy’s farm is only around a 90 minute drive from the city, and is a great example of the work that’s possible in this region, leading a move towards higher quality in order to maintain his family business. He has worked on separation of several varietals from the farm, creating traceable micro lots that he can sell for a premium. The warm climate and strong sun in Fraijanes allows more flexibility in processing compared to northern regions like Huehuetenango, making natural and honey processes much more accessible here, allowing Freddy even more opportunity for separation and value creation. This lot was harvested from Freddy’s stock of Pacamara in February, and processed using a rather meticulous natural process. The coffee was first floated to get rid of low density cherries and foreign material, before being transferred to the drying beds.. The drying process takes place on well-ventilated and shaded raised beds, while the cherry is turned very often; every hour during the initial 5 days, and every 3 hours thereafter. This creates a very even drying, and a consistent level of fermentation. Freddy’s fine work on the farm translates into a clean and elegant cup, with tropical fruit aromas followed by a deep and rich molasses sweetness.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Freddy Orantes
Region Fraijanes
Altitude 1800 masl
Varietal Pacamara
Process Natural
Harvest Mar 2020

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Availability:

Out of stock

Kr. 149,00



Tropical fruit aromas drive the cup up front, followed by a complex and rich sweetness of stone fruit and molasses.
  • Max 1 box per customer.
  • Grown by Freddy Orantes and his family in the Fraijanes region.
  • The first natural process lot we have purchased from Guatemala.
  • We visited Primavera, our partners in the region, in March 2020.
  • Notes: Passionfruit, Peach and Molasses.

Expect notes of:

Passionfruit

Peach

Molasses

About the coffee

Buena Vista

Our second release from Freddy Orantes’ farm Buena Vista is one of the finest lots we have tasted from Guatemala this year. This lot from the Fraijanes region stunned us on the cupping table during our visit to Guatemala in March this year. Fraijanes is much further south than Huehuetenango, where most of our Guatemalan lots have come from this year. The region lies much closer to the Guatemalan capital Guatemala City, so has felt the effects of urbanisation, with higher costs of production and rising land values leading to some difficulty in maintaining a profitable coffee farm. Freddy’s farm is only around a 90 minute drive from the city, and is a great example of the work that’s possible in this region, leading a move towards higher quality in order to maintain his family business. He has worked on separation of several varietals from the farm, creating traceable micro lots that he can sell for a premium. The warm climate and strong sun in Fraijanes allows more flexibility in processing compared to northern regions like Huehuetenango, making natural and honey processes much more accessible here, allowing Freddy even more opportunity for separation and value creation. This lot was harvested from Freddy’s stock of Pacamara in February, and processed using a rather meticulous natural process. The coffee was first floated to get rid of low density cherries and foreign material, before being transferred to the drying beds.. The drying process takes place on well-ventilated and shaded raised beds, while the cherry is turned very often; every hour during the initial 5 days, and every 3 hours thereafter. This creates a very even drying, and a consistent level of fermentation. Freddy’s fine work on the farm translates into a clean and elegant cup, with tropical fruit aromas followed by a deep and rich molasses sweetness.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Freddy Orantes
Region Fraijanes
Altitude 1800 masl
Varietal Pacamara
Process Natural
Harvest Mar 2020

Process
Natural

The natural, or dry process, is the traditional process, going back generations. When accomplished in a controlled and careful manner, dry processed coffees can produce flavour experiences not found in wet processed coffees, deep fruits and florals, normally with heavier mouthfeel and lower acidity. The cherries are first sorted, and then laid out on in thin layers (2-6 cm) on raised drying beds. These are almost always used for high quality naturals, as they aid airflow around the coffee as it dries, enabling more even drying. It is very important that coffees are sorted very carefully early on in the drying process, as all of the cherries quickly turn dark brown, making it impossible to separate under and overripe cherries. The cherries are turned frequently to avoid mold formation or over-fermentation, until they reach a moisture content of below 20%, and the outer cherry layer shrinks and blackens. This process takes between 2 and 4 weeks, depending on weather conditions.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

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