Guatemala Finca La Cabana – Anaerobic

The Coffee

This coffee is grown on the slopes of the Pacaya volcano at 1040 – 1200 masl, where they grow Sarchimor, Catimor and Anacafe 14. The coffee is pulped, then Anaerobically fermented in plastic barrels under water, rinsed and then dried on raised beds for 8-15 days depending on weather conditions. Over the years, different varieties have been tested and these are the ones that perform best in the cup (Catimor, Sarchimor, Anacafe14), the producers Fructifera, have experimented with different processes such as honey and natural, but in reality anaerobic fermentation gives It has given flavors to the cup that stand out the most. This is how at Finca la Cabana they are continually looking for new opportunities to grow and publicize their differentiated products.

This coffee has a lime acidity, stone fruit sweetness and subtle notes of vanilla. Enjoy without milk!

Download the Guatemala Finca La Cabana  Brew Guide

Roasting Information

All web orders are posted on Wednesday, please order by Midnight Monday to receive same week delivery. Any orders received after Wednesday, will be processed the following week. If you need to order outside of our roasting days, please contact us.