Highlights of Guatemala

These lots, by Antonio Gonzalez in Fraijanes and Antonio Medina in Chimaltenango, are a great illustration of potential and diversity in Guatemalan coffee. Two contrasting and high quality flavour profiles, La Colina is fresh and floral, while Nueva Montaña showcases a wilder fruit-driven character.

Natural Maracaturra

This particular lot is of the Maracaturra varietal, a cross between Maragogype, known for its large bean size, and the more widely used Caturra. They see their focus on these high end lots as a learning opportunity, allowing their experience to trickle down and improve the rest of their work. This lot is a great example, pre-fermented in sealed plastic bags overnight for 14 hours, ready to be laid out on raised beds to dry the next day. This pre-fermentation gives a much greater deal of control over the final result, consuming a great deal of sugar under controlled conditions, before the cherries are laid out to dry open to the elements. The anoxic conditions also favour a bacterial fermentation, leading to the formation of lactic acid, and reducing the risk of yeast-driven alcoholic fermentation and the ‘boozy’ flavours it brings. The fermentation of this lot holds onto a juicy profile, with notes of ripe blueberry, while adding complex aromatics of violet atop a rich brown sugar sweetness.

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