Guatemala Blue Ayarza SHB EP
Guatemala is renowned for its high-quality green coffee production, thanks to its diverse micro-climates and rich volcanic soil. Coffee from Guatemala is typically graded on two criteria – the first is bean density and growing elevation where coffees are given a grade of SHB (Strictly Hard Bean) or SHG (Strictly High Grown), this is defined as coffees grown above 1200masl. The second is based on flavour – an indication that the coffee’s flavour profile meets the expectation of it’s growing region. The country’s coffee-growing regions, such as Antigua, Huehuetenango, and Atitlán, each offer unique flavour profiles ranging from bright acidity and fruity notes to rich chocolate and nutty undertones.
Traceability
Country – Guatemala
Region – Ayarza, Santa Rosa
Producer – Various smallholder producers via Covoya
Altitude – 1400-2000masl
Specifics – This washed lot was processed at Covoya’s cherry mill in Ayarza, Santa Rosa. In Guatemala, coffee is traditionally processed individually by smallholder farmers, making it difficult to manage and guarantee quality from lot to lot. Covoya;s team in Ayarza works with numerous famers in the region, paying a premium for ripe cherry and processing it centrally to maintain strict standards throughout.
The regions of Ayarza is a special one, landmarked by the drastic landscape and cold water from the Laguna de Ayarza and Laguna Azul. The lake was formed by two massive volcanos that collapsed and formed a large crater.
The Ayarza washed process is a hybrid of traditional washed processing with mechanical demucilage processing. In the attmept to be water wise, coffee cherries are depulped, fermented for 4-6 hours, then mechanically demucilaged before drying on patios.
All of these women have been either widowed during the 36 years of civil war in Guatemala, or were left when their husbands fled the country during the coffee crisis between 2001 and 2004. Since Huehuetenango was one of the areas hardest hit by the crisis, many people decided to give up altogether and find work elsewhere, leaving their families behind.
Phytology
Botanical species – Arabica
Varietal – Pache, Bourbon, Caturra
Harvest period – November-January
Process – Fermented, demucialged, washed and patio dried
Bag Size – 69 kgs
Packaging – Grainpro
Application Suggestion
Single Origin
Espresso
Filter
Sensory
S8011413-2 – Chocolatey, floral – fruity aroma. Stoned fruits, apricots, malic acidity, bold body.
Roast
Light/Medium
Medium