Our inexperienced purchaser and director of operations just lately traveled to Guatemala to talk over with our Direct Business companions—together with Finca El Socorro, Finca Santa Ana, and Finca L. a. Providencia—and inspect more than a few tasks within the works.
Fernando Diaz at Santa Ana is experimenting with incorporating recent fruit, like cantaloupe (above) and pineapple, into the fermentation level of his washed procedure coffees. (His clean and wealthy washed Crimson Bourbon/Crimson Catuai is to be had now.)
Juan Diego de los angeles Cerda at El Socorro just lately constructed raised drying beds (pictured at most sensible), which is able to allow him to supply extra herbal and honey processed coffees along with the crisp, blank washed coffees that experience transform buyer favorites—Maracaturra, Crimson Bourbon, Java, and so on.
We are very desirous about the harvests which might be completing up now, and having a look ahead to tasting our previous favorites and new experiments once they arrive later this yr!
Javier and Maximiliano “Max” Palacios at Finca L. a. Providencia.
