Tawny Port, dark chocolate and toffee.
Farm: Finca Vizcaya
Producer: Francisco Quezada
Country: Guatemala
Elevation: 1,450 masl
Variety: Red Bourbon
Processing: Natural (Wine Yeast)
Sourced Through: Opal Coffee
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At Finca Vizcaya coffee cherries are deliberately selected and picked under a strict brix (sugar content) parameter, after which they are fermented for 72 hrs in a tank with Lalcafe INTENSO wine yeast. A pH meter is used to maintain a target acidity that selects for the yeast and bacteria predicted to produce the most interesting flavour profile.
After fermentation is done the coffee is then dried on raised beds with 'greenhouse ceilings' (to protect from rain). The coffee is then constantly monitored and stirred in order to achieve an even drying.
The farm is 70 hectares in size and provides work for 30 employees.
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