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Guatemala

Nueva Montaña

Floral natural Maracaturra

One of the finest coffees we have tasted from Guatemala; this masterfully processed Maracaturra showcases complex violet florals.

Antonio Gonzalez has a focus on processing on his family’s farm.

  • Producer
    Antonio Gonzalez
  • Coffee expression
    A floral & wild coffee
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$24.00

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Complex violet aromatics are followed by fresh strawberry notes atop rich brown sugar in the cup

Antonio Gonzalez

Nueva Montaña

This lot from Antonio Gonzalez’ farm in the Fraijanes region stunned us on the cupping table during one of our first Guatemalan cuppings earlier this year. Fraijanes is much further south than Huehuetenango, where many of the Guatemalan lots we buy are grown. 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.

Antonio’s farm, La Nueva Montaña, is a great example of the work that’s possible in the region, leading a move towards higher quality and differentiation in order to maintain his family business. Together with his wife Eby Samayoa, Antonio has worked particularly hard on improving processing; intentionally creating expressions in the cup through careful use of fermentation. For the future, they hope to improve their agronomic practices to match this work, but these changes take time, gradually honing a new approach and allowing plants to adjust over several harvest seasons. For now, they work to minimise environmental contamination, and share their experience with surrounding farmers, giving tips on removing reliance on chemical inputs, making sure they too can have a successful and profitable business.

This lot of Maracaturra is shaped by its careful processing.

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 fresh strawberry, while adding complex aromatics of violet atop a rich brown sugar sweetness.

Four unique coffees

Fractal

This Christmas we’re releasing an exclusive bundle of coffees, a combination that showcases quality and depth of flavour. These four exclusive lots have been sourced specifically for this project, from our partners at origin. Produced by masters in the field, these four coffees push the boundaries of coffee flavour.

Buy as bundle

Technical Data

  • Producer

    Antonio Gonzalez
  • Region

    Fraijanes
  • Altitude

    1800 masl
  • Varietal

    Maracaturra
  • Process

    Natural
  • Harvest

    Januar 2022

Natural Process

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.


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Graven 20

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 08:00 - 18:00

Sun: 09:00 - 17:00

Borggade 4F

8000 Aarhus C

Denmark

Opening Hours:

Mon - Sat: 07:00 - 18:00

Sun: 07:00 - 17:00

152 2nd Ave

New York

United States

Opening Hours:

Mon - Sun: 08:00 - 18:00

813 Charoen Krung Rd, Talat Noi, Samphanthawong

Bangkok 10100

Thailand

Opening Hours:

Mon - Fri: 08:00 - 17:00

Sat - Sun: 09:00 - 18:00

Contact

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Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

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Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us in the chat.

Marguerite Vibys Pl. 1

2000 Frederiksberg

Denmark

Have a question?

Please write us here