Guatemala Natural - Blue Ayarza - Carbonic Maceration

Guatemala Natural - Blue Ayarza - Carbonic Maceration

Guatemala Natural - Blue Ayarza - Carbonic Maceration

Regular price $12.55
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Cupping Notes: Grape, berry, big body, chocolate, black licorice

About This Coffee

Carbonic maceration is a wine-making technique that uses whole grapes instead of crushing. This process helps fermentation and produces a fruity, acidic wine. The same applies to coffee. The whole cherry is added to the fermentation tank and sealed from oxygen for the carbonic maceration process.

The coffee will ferment in the drum under anaerobic conditions. As the coffee ferments, the sugars are broken down by bacteria into carbon dioxide and alcohol. As more carbon dioxide is produced, the pressure within the system increases. A valve must be installed to allow for the excess pressure to be released without the addition of oxygen into the chamber. The valve is a simple tube that is put in a bottle of water, allowing carbon dioxide to release while keeping air from entering the system. Once the fermentation has reached a nice balance the coffee is dried on red clay patios until it reaches about 11% moisture.

Country of Origin:          Guatemala

Coffee Grade:                  SHB

Plant Species:                  Arabica

Processing:                      Honey Processed (Carbonic Maceration)

Varieties:                          Bourbon, Catuai, Pache, Anacafe 14

Region:                             Ayarza, Santa Rosa

Growing Altitude:           1400-1900 MASL

History of Coffee in Guatemala

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Growing Coffee in Guatemala

Coffee farming practices are similar to other countries in the region, but Guatemala has an abundance of water, volcanic soil, and very distinct micro-climates compared to its neighbors. Although late to coffee, Guatemala recognized and responded to the needs of the emerging specialty coffee sector earlier than most coffee-producing regions. Anacafé, the coffee producers association in Guatemala, identifies seven growing regions: Fraijanes, the plateau south of Guatemala City; Coban, a rainforest region in the center of the country; Huehuetenango, highlands near the border with Mexico; Atitlan, primarily the volcanic mountains on the Pacific side of Lake Atitlan; San Marcos, between Huehuetenango and the Pacific Ocean; Oriente, the driest of the growing regions located near the eastern border with Honduras; and the most famous of all, Antigua, nestled among the volcanoes an hour’s drive southwest of Guatemala City.

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