

Guatemala: Natural
Punta Del Cerro
Cup Profile:
Bright and refreshing, with hints of hibiscus and sour cherry
Varietal:
Bourbon, Caturra
Process:
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Picking: Cherries are handpicked at 23°-24° Brix.
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Fermentation: A 40-hour fermentation in tanks with precise control over temperature and pH.
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Drying: Cherries dry on raised beds in a greenhouse for 18 days, turned every two hours and protected overnight to achieve 11-12% moisture.
Elevation:
1750 MASL
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Brew Guide
Our head roasters have always vouched to brew what tastes good to you. We use these guides as a starting point and a general process through each method to brew the best coffee.




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