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Notes: Berries, nectarine, jammy
Coffee Story:This coffee has a very classic Huehuetanango profile, with a crisp, lush acidity and smooth, rounded body. As far as we’re concerned, an espresso on El Plan coupled with a chocolate chip biscuit is as good as it gets. Grown at 1950 metres, this microlot was grown by Jorge Velaquez high in the hills above Colotenango.
Jorge went to great lengths to ensure this coffee was of high quality. After pulping the fruit, it was wet fermented for 36-48 hours, washed three times to remove muscelage then left to dry on nylon sheets. By processing so meticulously, we’re noticing the body is lower, creating space for the fruit to really shine through.
This coffee will be roasted fresh for you. Parallel roast your coffee daily and dispatch the following day.
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