Guatemala Quetzalito Organic - washed

Description

Cup profile: dark chocolate, Linzertorte, Marillo, cocoa, almond, pecan Key facts: San Pedro Necta, Huehuetenango Variety: Red Bourbon, Red Catuai, Red Caturra washed, 1400-2000 m About the coffee: Sachertorte or Linzertorte? Opinions differ in the roastery when it comes to this coffee. What we do agree on: an almost "pastry-like" mouthfeel and a great sweetness that makes the cup a balanced overall picture with tender fruit and nut notes. Where does this come from? The coffee cherries grow more slowly at an altitude of over 1500 m above sea level, which results in a particularly high level of fruit sugars (and the corresponding fruity notes, of course) during the longer ripening process. However, it is not only the altitude the cherries are grown at that determines the result in the cup, the soil and climatic conditions also play a major role in the development of the cherries. The result is a great coffee with the typical terroir of the region, which is a worthy successor to our beloved La Labor. What's more, we drink this coffee with a double clear conscience: On the one hand, it is grown according to the criteria of organic farming and is therefore certified organic, and on the other hand, it was transported to Europe by sailing ship in a CO2-reduced way (unfortunately, you can't do completely without it). You can read all about this and more here. About the region: Huehuetenango is one of the three highest non-volcanic growing areas in Guatemala. Dry air from Mexico creates a microclimate here in the mountains that protects the plants from frost and makes cultivation possible in the first place.