Guatemala Blue Ayarza Natural Process

Guatemala Blue Ayarza Natural Process

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This natural processed coffee comes from Ayarza Cherry Mill, located on Finca El Retiro at the border of Guatemala's Santa Rosa, Jalapa and Jutiapa departments. The coffee was grown at heights of 1800 - 2000 masl on clay loam soil, rich in volcanic minerals with a very high level of nitrogen which makes for excellent cultivation. This coffee is a blend of the Coffee Arabica Varietals Yellow and Red Catuai, Pache Colis, and Red and Yellow Bourbon.

How do you pick the best coffee to use for a natural? Arnaldo believes that the cherries for natural processed coffee need to come from high altitudes and employ near-perfect pickings.

The terrain in and around Ayarza is not well suited to the processing of naturals. Ayarza is remote and rough with almost no flat land available. For this reason, selected cherries are transported to the neighbouring region of Amatitilan. Which has a much more favorable climate for the processing of naturals. The sun is hot, but the breeze keeps the temperature under control.

They start with the cherry in a depth of 4-6 inches and turn it often during the day. Over the first few days the coffee turns from red or yellow to a deep purple, then black. They finish drying in a mechanical drier for a few hours. This avoids a common issue with sun dried naturals where the coffee re-absorbs humidity in the morning then dries during the day and repeats until there are a few days of strong sun. As an added bonus they have found that the acidity is improved when finished for just a few hours in a mechanical drier.

This coffee is sweet and funky with flavors of mango, tropical fruit, and milk chocolate. It has a medium full, creamy body paired to a balanced smooth acidity.

SKU: 9731|5lb|*|*|*|*