Guatemala El Boqueron
Origin and Process
Natural |
Roasters Notes:
Hazelnut, Plum and Praline
Description:
Located in the southern mountainous region of Guatemala the Santa Rosa region is home to 250 small holder farmers who contribute to this Boqueron coffee. Harvest is between December an February , ensuring the crop is at its peak ripeness. They bring their cherry to the wet mill in one delivery ensuring the best result and uniformity of the crop. After removing any small sticks and leaves, the cherry is sun dried on patios until a desired moisture content of 12% is reached.
Origin and Process
Natural |
Roasters Notes:
Hazelnut, Plum and Praline
Description:
Located in the southern mountainous region of Guatemala the Santa Rosa region is home to 250 small holder farmers who contribute to this Boqueron coffee. Harvest is between December an February , ensuring the crop is at its peak ripeness. They bring their cherry to the wet mill in one delivery ensuring the best result and uniformity of the crop. After removing any small sticks and leaves, the cherry is sun dried on patios until a desired moisture content of 12% is reached.
Origin and Process
Natural |
Roasters Notes:
Hazelnut, Plum and Praline
Description:
Located in the southern mountainous region of Guatemala the Santa Rosa region is home to 250 small holder farmers who contribute to this Boqueron coffee. Harvest is between December an February , ensuring the crop is at its peak ripeness. They bring their cherry to the wet mill in one delivery ensuring the best result and uniformity of the crop. After removing any small sticks and leaves, the cherry is sun dried on patios until a desired moisture content of 12% is reached.