El Panal, Guatemala
El Panal, Guatemala
NEW RELEASE! 📼
Woooooo! Believe it or not, this is the first Guatemala that has been showcased through Process. I have enjoyed countless guats from other roasters but have held off in search of one that really got me stoked. This one did just that.
A natural coffee that showcases the terroir of finca la bolsa and the Guatemala climate really well. Finca La Bolsa sits between two mountains and has limestone rich soil which creates a unique profile in the coffees produced here. This coffee in particular is very clean for a natural. I get a white grape mouthfeel, lavender florals, nougat nuttiness, and wild strawberry sweetness.
In the brew I'm getting:
Grape & Nougat, lavender, and my taste markers are sweet and complex!
**This lot comes from a group of 40 smallholder producers in the Huehuetenango area. These producers grow Bourbon and Caturra and harvest between the months of December and March. This coffee grows under the shade of native trees such as Inga and Gravileas. This naturally processed lot grown on the El Panal plot is picked, sorted and patio dried for 18-25 days.
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.
All Process coffees are sold as 200g